Cinnamon-Orange Delight Muffins with Raisins and Walnuts
Indulge in the delightful flavors of these Cinnamon-Orange Delight Muffins, which are the perfect balance of sweetness and spice. Inspired by a beloved recipe from the Harrowsmith Cookbook, these muffins feature fragrant orange zest and warm cinnamon, which beautifully complement the crunchy walnuts and chewy raisins. With a perfect texture, these muffins are not overly sweet, making them an ideal treat for breakfast, brunch, or a midday snack. The unique mixing method enhances their tenderness, ensuring a delightful bite every time. Whether enjoyed fresh out of the oven or saved for later, these muffins are bound to become a favorite in your baking repertoire!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Shortening
1/2 cup (softened)
Brown Sugar
1 cup (packed)
Egg
1 (beaten)
Orange Zest
1 (zested)
Buttermilk
1 cup
White Flour
1 cup (sifted)
Whole Wheat Flour
1 cup (sifted)
Baking Powder
1 teaspoon
Baking Soda
3/4 teaspoon
Salt
1/4 teaspoon
Cinnamon
1 teaspoon
Raisins
1 cup (plumped (optional))
Walnuts
1/2 cup (coarsely chopped)
Instructions
1
Preheat your oven to 350°F (175°C). Grease your muffin tin or line it with paper liners, making sure to spray the liners lightly to prevent sticking.
2
In a large mixing bowl, combine the shortening and brown sugar. Use a whisk or electric mixer to cream them together until well blended and fluffy. Stir in the orange zest to infuse the mixture with citrusy aroma.
3
In a separate bowl, beat the egg until light and frothy. Add the buttermilk and mix thoroughly. For an extra citrus kick, squeeze a small amount of juice from the orange into the mixture and stir.
4
In another bowl, whisk together the white flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon until well combined.
5
Gradually add the dry ingredients into the shortening and sugar mixture, stirring just until a thick batter starts to come together. It's okay if the batter is lumpy with some dry flour still visible.
6
Gently fold in the buttermilk and egg mixture until just combined, avoiding overmixing to retain a tender texture. Then, carefully fold in the chopped walnuts and raisins.
7
Scoop 1/4 to 1/3 cup of the batter into each muffin cup, filling them generously to create a lovely dome shape as they bake.
8
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Enjoy these warm or at room temperature!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this muffin recipe?
The recipe is for Cinnamon-Orange Delight Muffins with Raisins and Walnuts.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How much shortening is needed for these muffins?
You will need 1/2 cup of softened shortening.
What type of sugar is used in this recipe?
The recipe calls for 1 cup of packed brown sugar.
How many eggs are required?
One egg, beaten, is required for this recipe.
What part of the orange is used for flavor?
The zest of one orange is used to infuse the muffins with citrus aroma.
What type of milk is used in the batter?
One cup of buttermilk is used.
Does the recipe use white or whole wheat flour?
It uses both: 1 cup of sifted white flour and 1 cup of sifted whole wheat flour.
How much baking powder is included?
The recipe includes 1 teaspoon of baking powder.
What is the measurement for baking soda?
The recipe requires 3/4 teaspoon of baking soda.
How much salt is added to the dry ingredients?
1/4 teaspoon of salt is added.
How much cinnamon is used in the spice blend?
1 teaspoon of cinnamon is used.
What is the recommended quantity of raisins?
The recipe calls for 1 cup of raisins, which can be plumped optionally.
What kind of nuts are added to the muffins?
1/2 cup of coarsely chopped walnuts are added.
How should I prepare the muffin tin?
Grease the muffin tin or line it with paper liners, spraying the liners lightly to prevent sticking.
What is the first step in the mixing process?
Cream the shortening and brown sugar together until well blended and fluffy.
When should the orange zest be added?
Stir the orange zest into the creamed shortening and sugar mixture.
How should the egg be prepared before adding it to the buttermilk?
The egg should be beaten until light and frothy.
Can I add orange juice to the recipe?
Yes, you can squeeze a small amount of juice from the orange into the buttermilk and egg mixture for an extra citrus kick.
How should the dry ingredients be mixed?
Whisk the flours, baking powder, baking soda, salt, and cinnamon together in a separate bowl until well combined.
Is it okay if the batter is lumpy?
Yes, it is okay if the batter is lumpy with some dry flour still visible when you first add the dry ingredients.
What is the technique for combining the wet and dry ingredients?
Gently fold the buttermilk and egg mixture into the dry ingredients until just combined.
How do I ensure the muffins remain tender?
Avoid overmixing the batter to retain a tender texture.
How much batter should go into each muffin cup?
Scoop 1/4 to 1/3 cup of batter into each cup to create a dome shape.
How long do the muffins bake?
Bake the muffins for 25 to 30 minutes.
How can I tell if the muffins are fully cooked?
A toothpick inserted into the center of a muffin should come out clean.
How long should the muffins cool in the tin?
Allow the muffins to cool in the tin for a few minutes before moving them to a wire rack.
What is the inspiration for this recipe?
The recipe is inspired by a beloved version from the Harrowsmith Cookbook.
Are these muffins very sweet?
No, they are described as not overly sweet, making them a balanced treat.
What occasions are these muffins best for?
They are ideal for breakfast, brunch, or a midday snack.