Orange pistachio muffins
A uniquely delicious breakfast muffin with zesty orange and crunchy pistachio topping.
My muffin mania has not abated, even with all the veggies and green leafy things happening around here. So I figure the least I can do is add some vitamin C-rich fruit and healthful nuts into these scrumptious baked goods. Hey, I try.
These muffins have a phenomenal flavor from the fresh orange, juice and zest. It’s a triple header if you like oranges. And who doesn’t? Feel free to use blood oranges, mineolas, cara caras or even mandarins. They’ll all yield a slightly different flavor, but will work beautifully in these orange muffins.
- 2 cups all-purpose flour
- 2 cups white whole wheat flour
- 1/2 teaspoon baking soda
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 4 tablespoons orange zest
- 1 1/3 cup orange juice
- segments of 1 orange, chopped
- 1 cup melted margarine or coconut oil
- 4 eggs
- 1 cup flour
- 1/2 cup sugar
- 1/2 cup oil
- 1 teaspoon cinnamon
- 1 cup chopped pistachios
Preheat oven to 340° F. Line 2 cupcake pans with paper liners.
Combine dry ingredients. Add wet ingredients and mix gently just until combined, about 50 strokes.
To make streusel, use a fork to combine flour, sugar, oil and cinnamon in a small bowl or glass measuring cup. Add pistachios and mix.
Use an ice cream scoop to fill muffin liners 2/3 full. Using a teaspoon, sprinkle streusel over muffins.
Bake 15-17 minutes, or until tops spring back when lightly pressed.
Transfer to wire rack to cool.