A bit late - it will have to be Fridays with Dorie for this week. Things got a bit hectic these last couple of days.
What a lovely muffin recipe! For this time I used the plain batter, without any fruit added; however, I think this muffin will adapt to a lot of fillings - dried berry fruits, nuts or bits of dried apricot would be ideal.
They were a rave at work and I just love the somewhat coarse, bouncy texture and the light citrus flavor. I sprinkled some confectioners' sugar over the tops just before setting them out. Definitely a favorite.
Lauryn of "Bella Baker" selected these muffins for TWD this week.
Citrus-Currant Sunshine Muffins
Baking from My Home to Yours by Dorie Greenspan
Baking from My Home to Yours by Dorie Greenspan
1/2 cup sugar
Grated zest of 1 orange
2 cups AP flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
pinch of salt
1 cup fresh orange juice
2 tablespoons fresh lemon juice
1/4 teaspoon pure lemon extract
1 stick unsalted butter, melted and cooled
2 large eggs
3/4 cup moist, plump dried currants (I did not use currants this time.)
Grated zest of 1 orange
2 cups AP flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
pinch of salt
1 cup fresh orange juice
2 tablespoons fresh lemon juice
1/4 teaspoon pure lemon extract
1 stick unsalted butter, melted and cooled
2 large eggs
3/4 cup moist, plump dried currants (I did not use currants this time.)
Getting Ready: Center a rack in the oven and preheat the oven to 375 degrees. Butter or spray the 12 molds in a regular sized muffin tin or fit the molds with paper muffin cups.
In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong. Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together the orange and lemon juices, lemon extract, melted butter and eggs. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - a few lumps are better than overmixing the batter. Fold in the currants. Divide the batter evenly among the muffin cups.
Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
