Blood Orange Walnut Streusel Muffins
Servings 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
- Preheat oven to 400 degrees. Line a muffin pan with cupcake liners.
- Make streusel. Combine walnuts, flour, brown sugar, and oats in a medium bowl. Add butter and stir until well combined. Set aside.
- Combine blood orange zest with sugar in a large bowl and rub zest with sugar until well combined. Add flour, baking powder, baking soda, salt, and cardamom.
- Whisk together buttermilk, oil, blood orange juice, egg, and vanilla extract until well combined. Add to flour mixture, mixing just until combined.
- Fill muffin pan about ¾ full. Top with crumbled streusel and bake muffins for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from pan and let cool completely on a wire rack.
Notes
If blood oranges aren't available, substitute with regular navel oranges or cara cara oranges.