Moist Orange Muffins filled with Almonds & coated w/a delicious orange icing!

 We haven't baked this recipe since late summer, so naturally, when I pulled it out of the 'archives', I decided to perfect the icing and the consistency. Much to my delight, it is more moist and flavorful. It's my new favorite.

(I prefer to use pure extract, and Watkins from Walmart affords me that opportunity without losing profitability).

After mixing your wet ingredients (because I like them to reach room temperature before making the batter), sift/whisk dry ingredients & grate as much orange peel into your dry mixture as you desire.The recipe just gives a guideline. 

JUST combine wet into dry ingredients and fold in 1/2 cup of almonds. (Reserve remainder for topping). Bake and cool the muffins completely before adding icing and almonds.

For the icing, add melted butter to confectioner's sugar. Then, add orange juice & vanilla & whisk. 

Add a tablespoon of milk at a time, using only what you need to reach desired consistency. Grate more orange peel into the icing (as much or as little as you desire) and stir.

Once muffins are cooled, top with icing and sliced almonds!

ORANGE ALMOND MUFFINS

INGREDIENTS:

2 C flour

2 T baking powder

1/2 tsp salt

3.4 C sugar

1 lg egg

1 C milk

1/3 C veg oil

1 T orange zest

1 tsp orange extract

2/3 C sliced almonds

Icing:

1+ T milk

1 C confectioner's sugar

1/2 stick (1/4 C) butter, melted

1/8 tsp vanilla (to taste)

1/2+ T orange juice

1 T orange zest

INSTRUCTIONS

Preheat oven to 375F. Line jumbo muffin tins with paper liners. In medium bowl, whisk together egg, milk, oil, orange extract. In large bowl, whisk together flour, baking powder, salt, and sugar.  Stir orange zest into flour mixture to coat. JUST combine wet mixture into dry ingredients and fold in 1/2 cup almonds. Fill muffin cups 2/3 full. Bake 20-25 minutes. Cool completely! Icing: add melted butter to confectioner's sugar. Stir. Add vanilla and orange juice to mixture and whisk well. Add milk, one tablespoon at a time in order to reach desired consistency. Stir in orange zest.

Top cooled muffins with icing and remaining almond slices.

Orange Chocolate (this is for you, Julie O!)

The orange chocolate muffin is not for everyone. Even I, the self-proclaimed muffin maniac, do not crave more than a bite or two of this powerfully vibrant flavor, but there exists a select number who appreciate the marriage of tangy citrus and sweet, smooth chocolate.

While my sister visits us this week, she has asked me to be a guest on her blog, and I, in turn, have asked her to help me bake muffins. We chose the orange chocolate recipe, because I have long needed to experiment with it in order to improve it's shelf-life. Besides, my sister's husband is one of those people who delights in orange flavor melded with chocolate. In exchange for my newly revamped recipe, I think I'll have her cook dinner all week! Ha ha!

Here is the complimentary recipe. My only requirement is that you let us know how you enjoyed them! And if I tweak it further with success, I will be sure to inform you!

ORANGE CHOCOLATE MUFFINS

Ingredients
2 C flour
1 T baking powder
1/2 tsp salt
1/2 C sugar
1 C milk
1/4 C butter, melted
2 eggs, beaten
1 tsp vanilla
1/2 tsp orange extract
2/3 C chocolate chips
orange peel from 1-2 oranges


Directions
Preheat oven to 375F. Combine milk, eggs, vanilla, and orange extract. Set aside. Combine flour, baking powder, salt, and sugar. Make a well in center. Melt butter in a small bowl and add to wet mixture. Pour dry ingredients into wet mixture and combine until JUST moistened. Fold in chocolate chips and orange peel (do not overmix). Fill cups 2/3 full*. Bake 15-20 minutes. Let stand 5 minutes. Remove from pan and cool on rack.

* Note: for flatter tops, fill muffin cups half full. For dome-shaped tops, fill cups 3/4 full (only 5 muffin cups) and check them at 20 minutes. If toothpick comes out like batter still, check again in 5 minute increments. :o)