I’m back with another orange-inspired recipe–and this one uses multiple parts of the orange!

What You Need

Muffin Batter

• 1/2 cup milk
• 1/4 cup fresh squeezed orange juice
• 1 teaspoon orange zest
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 1 3/4 + 1 tablespoon flour
• 2-3 teaspoons chia seeds
• 1/2 cup (1 stick) salted butter, softened
• 1 cup sugar
• 1 egg
•  

Whipped Orange Butter

• 5 tablespoons salted butter, softened
• 3 tablespoons powered sugar
• 3/4 teaspoon orange zest
• 1/2 teaspoon fresh squeezed orange juice

How you do it

1. Preheat oven to 350F. Place cupcake liners in tin.
2. In a cup or small bowl, combine the milk, orange juice, and orange zest. Stir and set aside.
3. In a different bowl, combine the dry ingredients with the chia seeds: salt, baking powder, and flour. Set aside.
4. Using a hand mixer or stand mixer, mix together the butter and sugar until combined, about 2 minutes.
5. Add in the eggs and orange zest.
6. Add in about half the dry ingredients.
7. Pour in half the milk mixture and combine.
8. Add in the rest of the dry ingredients, followed by the second half of the milk mixture.
9. Pour batter into the cupcake liners. Bake for 22-27 minutes, or until an inserted toothpick comes out clean.
10. While the muffins are baking, make the butter. Whip together the softened butter and the powered sugar. Add in the zest and juice. Put into a small container and refriderate when not in use.
11. When you’re ready to eat, serve muffins warm, with a generous amount of orange whipped butter on top.

Now, a fair warning: when you make these, they will go fast. They smell incredible, and when the butter on top melts… absolute perfection.

-Danielle

PS: I’m trying a new streamlined format. Less fluff. Let me know what you think; hope you’re all staying safe and healthy!