These Zesty Orange Muffins are a delightful treat, perfect for breakfast or a snack. With a hint of citrus and a crunchy sugar topping, they are sure to brighten your day.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a mixing bowl, cream together the butter and sugar until the mixture is light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the egg and vanilla to the creamed mixture and beat until well combined.
Crack the egg into a separate bowl first to avoid any shell pieces.
In another bowl, whisk together the flour, baking powder, and salt.
Sifting the dry ingredients can help prevent lumps.
Gradually add the dry ingredients to the wet mixture, alternating with the orange juice, and mix until just combined.
Do not overmix to keep the muffins tender.
Fold in the orange zest gently into the batter.
Adding the zest last preserves its aromatic oils.
Spoon the batter evenly into the prepared muffin cups.
Fill each cup about three-quarters full for even baking.
Sprinkle the tops of the muffins with coarse sugar for a crunchy texture.
Use turbinado sugar for an extra crunch.
Bake the muffins in the preheated oven for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
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