These Sticky Orange Muffins are a delightful breakfast treat that combines the bright zest of fresh oranges with the warmth of honey and oats. The batter is light and airy, while the base features a slice of orange simmering in honey, creating a sticky, caramelized bottom that pairs perfectly with the fluffy top. Made with simple pantry staples like flour, oats, and butter, these muffins offer a comforting, homemade texture that feels both indulgent and wholesome. They are perfect for weekend brunches, afternoon snacks with tea, or a sweet addition to any morning routine. The natural sweetness from the fruit and honey means they aren’t overly sugary, making them a satisfying choice for those who enjoy classic baked goods with a fruity twist.
Sticky Orange Muffins
Description
These Sticky Orange Muffins are a delightful breakfast treat that combines the bright zest of fresh oranges with the warmth of honey and oats. The batter is light and airy, while the base features a slice of orange simmering in honey, creating a sticky, caramelized bottom that pairs perfectly with the fluffy top. Made with simple pantry staples like flour, oats, and butter, these muffins offer a comforting, homemade texture that feels both indulgent and wholesome. They are perfect for weekend brunches, afternoon snacks with tea, or a sweet addition to any morning routine. The natural sweetness from the fruit and honey means they aren't overly sugary, making them a satisfying choice for those who enjoy classic baked goods with a fruity twist.Ingredients
Directions
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Preheat oven to 400&# 194;°F (200ðC).
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Grease a 12-cup muffin pan or line with paper baking cups.
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Grate the zest from the oranges using the small side of a grater, removing only the bright orange part. Set aside.
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Peel the oranges, removing all white pith, and slice them into 1/4-inch thick rounds. Remove any seeds and set slices aside.
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Place one orange slice in the bottom of each muffin cup and drizzle with about 1 teaspoon of honey per cup.
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In a large bowl, whisk together flour, oatmeal, baking powder, salt, and sugar.
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Add the reserved orange zest, eggs, milk, and melted butter to the dry ingredients. Stir just until combined; do not overmix.
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Spoon the batter over the orange slices in the muffin cups, filling each about 2/3 full.
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Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
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Let cool in the pan for 5 minutes before removing to a wire rack. Serve warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 629.9kcal
- % Daily Value *
- Total Fat 3.3g6%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 3.1mg1%
- Total Carbohydrate 131.2g44%
- Dietary Fiber 8.0g32%
- Sugars 18.6g
- Protein 17.7g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat briefly in the microwave for best texture.
Substitutions: For a dairy-free version, use plant-based milk and vegan butter. To make these vegan, replace eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and ensure honey is substituted with maple syrup or agave nectar.
Tip: Do not overmix the batter, as this can lead to tough muffins. Mix just until the flour is moistened.
Variations: Add a teaspoon of vanilla extract to the batter for extra depth of flavor, or sprinkle with coarse sugar before baking for a crunchy top.
