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Blood Orange Walnut Streusel Muffins Recipe

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4.2 from 12 reviews

These Blood Orange Walnut Streusel Muffins combine the bright, citrusy flavor of blood oranges with a crunchy, buttery walnut streusel topping. Perfectly moist and tender, these American-style muffins are ideal for breakfast, a snack, or a sweet dessert treat. The cardamom adds a subtle spice that complements the vibrant orange notes, while the streusel adds texture and richness.

  • Total Time: 45 minutes
  • Yield: 12 muffins

Ingredients

Walnut Streusel

  • ½ cup finely chopped raw walnuts (60 grams)
  • ¼ cup all-purpose flour (34 grams)
  • ¼ cup brown sugar (50 grams)
  • ¼ cup quick oats (20 grams)
  • ¼ cup melted butter (57 grams)

Blood Orange Muffins

  • 1 tablespoon blood orange zest
  • ¾ cup granulated sugar (150 grams)
  • 2 cups all-purpose flour (260 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cardamom
  • ¾ cup buttermilk (187 ml)
  • ¼ cup vegetable oil (62 ml)
  • ¼ cup blood orange juice (62 ml)
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius). Line a 12-cup muffin pan with cupcake liners to prevent sticking and ease cleanup.
  2. Make the walnut streusel: In a medium bowl, combine the finely chopped raw walnuts, all-purpose flour, brown sugar, and quick oats. Pour in the melted butter and stir until the mixture is well combined, forming crumbly streusel. Set aside while you prepare the batter.
  3. Mix dry ingredients with blood orange zest and sugar: In a large bowl, rub the blood orange zest into the granulated sugar until fragrant and evenly mixed. Add the all-purpose flour, baking powder, baking soda, salt, and ground cardamom to the sugar mixture and stir to combine thoroughly.
  4. Prepare wet ingredients: In a separate bowl or measuring cup, whisk together the buttermilk, vegetable oil, blood orange juice, egg, and vanilla extract until smooth and well combined.
  5. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently mix just until combined. Avoid overmixing to keep the muffins tender and light.
  6. Fill muffin cups and add streusel topping: Spoon the batter into the prepared muffin cups, filling each about ¾ full. Generously sprinkle the walnut streusel evenly over the tops of each muffin.
  7. Bake the muffins: Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden.
  8. Cool and serve: Remove the muffins from the oven and allow them to cool in the pan for a few minutes. Transfer them to a wire rack to cool completely before serving to retain their texture.

Notes

  • Use fresh blood oranges for the best flavor; the zest and juice add a vibrant citrus note that defines the muffins.
  • Ensure not to overmix the batter to keep the muffins light and fluffy.
  • The streusel can be made ahead of time and refrigerated until ready to use.
  • For a dairy-free version, substitute buttermilk with a plant-based milk mixed with vinegar or lemon juice.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/blood-orange-walnut-streusel-muffins-recipe/