My 4 year old loves those little Mandarin Oranges that come out of a can. So, I bought him a bag of Clementine Oranges thinking (of course) that a fresh product would be infinitely better than canned.
He will not touch them.
Not even one little bite. I tried putting them into a can, but he was not fooled. Now, I don’t particularly like oranges myself and the entire bag was a bit too much for my husband to eat alone, so it was muffin time!
I’m not a huge orange fan, but I LOVED these muffins. The muffin itself is not overly sweet (not a cupcake – yay!) The drizzle of glaze adds just enough sweetness to make it indulgent.
*If you don’t have Clementines, use Naval
, or Tangerines instead Oranges
Glazed Clementine Muffins
Adapted from Pinch of Yum
1/3 cup milk
3 tbsp canola oil
2 tbsp light corn syrup
1/3 cup freshly squeezed Clementine orange juice (2-3 juiced Clementines)
½ tsp Clementine zest
1 cup whole wheat flour
1/3 cup brown sugar
1 ½ tsp baking powder
¼ tsp salt
¼ cup powdered sugar
1 tbsp freshly squeeze Clementine juice
1 tsp Clemetine zest
2 tsp granulated sugar
Preheat the oven to 350 degrees F. Line a muffin tin with 7 (yes, seven) paper liners.
Whisk together the milk, oil, egg, corn syrup, orange juice, and zest until combined.
Mix in the flour, brown sugar, baking powder, and salt and stir until just combined. Pour the batter into the prepared liners and bake for 12-18 minutes or until the tops spring back when lightly pressed or a toothpick inserted into the center of a muffin comes out clean. Cool completely.
For the glaze, mix the powdered sugar with ½ tablespoon of orange juice, adding more juice as necessary to achieve desired consistency. Drizzle the glaze over the cooled muffins.
For the sugared zest, combine the zest and sugar; kneading lightly with your fingers until the mixture is crumbly. Sprinkle the sugared zest over the glazed muffins.
Makes 7 muffins