No products in the cart.
I love muffins, especially the recipe we currently use at Turnbridge Point. Lets face it, they are basically one step away from being cake. I think muffins are the perfect breakfast item. Of course they are delicious right out of the oven, but are also a wonderful snack throughout the day. For as long as I can remember, muffins have been a breakfasts tradition in my family and are a staple at Turnbridge Point. So, today, I share a delicious Raspberry Orange Muffin recipe with you. Its in 2 parts, the muffins batter itself, which can be made up to 3 days ahead of time and stored tightly covered in the fridge until ready to use. The second part is our crumb topping recipe, which goes perfectly on ANY flavor of muffin. (little secret…we hand place all of our fruit into our muffins. DO NOT FOLD THE FRUIT INTO THE BATTER! It may take an extra minute or two but this way you can ensure even distribution into every bite, but more importantly, NO STAINING OF THE BATTER…ESPECIALLY BLUEBERRY MUFFINS!) You can use fresh or frozen fruit for this recipe. Oh, also, try swapping out the raspberries for blueberries. Use lemon zest instead of orange….is that what we do?! I’ll never tell 😉 Happy baking and enjoy these delicious muffins!
Raspberry Orange Muffins yields 24 muffins
2 C All Purpose Flour (300g)
¾ C plus 1 T granulated sugar (170g)
¼ C light brown sugar (40g)
½ t salt
1 t baking powder
1 t baking soda
6oz unsalted butter, room temp (170g)
Zest of ½ orange
2 eggs, room temp
2 egg yolks, room temp
2 T whole milk
2 t vanilla extract
5 oz sour cream
2 Tbsp orange marmalade
Fresh raspberries, about 2 pints
Combine all dry ingredients in a mixing bowl. Stir to combine. Cut butter into small pieces and add to dry ingredients. Place orange zest in mixing bowl as well.
Paddle dry ingredients and butter on lowest speed of stand mixer until mixture resembles grains of sand.
In a separate bowl, mix together all wet ingredients and marmalade.
Slowly add wet ingredients to dry ingredients in 3 stages, paddling at medium speed until smooth between each addition. Scrape well between each addition.
Using an small cookie scoop, fill paper lined muffin tins. Hand place raspberries into muffin batter. (this works well with a small scoop; one scoop of batter then 3 raspberries, another scoop of batter then 3 more raspberries, making sure to evenly distribute the fruit). Top batter with generous hand full of muffin crumbs. Bake in preheated 350°F oven for 15-20 minutes or until tops are golden brown with no blonde spots.
Remove muffin tin from oven and allow to cool on rack.
2 C melted butter, cooled slightly
8 oz whole wheat flour
1 lb All Purpose flour
8 oz granulated sugar
10 oz light brown sugar
½ t ground cinnamon
½ t salt
¼ t baking soda
Combine all dry ingredients in a mixer fitted with a paddle attachment. Mix on low speed until combined.
With mixer on low speed, stream in melted butter and continue to mix just until combined.
Sprinkle mixture on to parchment lined sheet pan and fluff with fingers. Chill in refrigerator until set. Crumbs may be sprinkled on top of muffins before baking. Store unused crumbs in freezer for up to 4 months