It never fails. If I want a delicious baked item, I pull out Dorie Greenspan's "Baking, From my home to yours". She has not let me down yet. Unlike another baking book of mine, whose recipes produce fabulous results yet they fail to tell give little secrets to make the first attempt successful... Dorie sets you up for success!
I loved her recipe as is, but I did create my own orange glaze to drizzle over the top of the muffins. It just sounded so yummy. According to my husband, it balanced the muffin off perfectly. Though not a professional taste tester...he's my best critic...and can be brutally honest. Take for example, last night's attempts at homemade salted caramel for a birthday cake for his boss. Three times was a charm at getting it right! But I'm glad I finally learned!
This recipe is the VERY first recipe in Dorie's book.
INGREDIENTS:
Grated zest & juice of 1 orange (I used navel)
About 3/4 cup buttermilk
2 large eggs
3 Tbs honey
1 stick (8 Tbs) unsalted butter, melted and cooled
1/3 cup sugar
2 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup blueberries - fresh, preferably, or frozen (not thawed)
Decorating sugar (I used raw) for topping (optional)
Orange glaze (an addition I made) (optional)
Getting Ready: Center a rack in the oven and preheat the oven to 400 degrees F (375 if using nonstick or dark pan). Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
Pour the orange juice into a large glass measuring cup or bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.
In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong. Whisk in the flour, baking powder, baking soda, and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy and bubbly, and that's just the way it should be. Stir in the blueberries. Divide the batter evenly among the muffin cups.
Bake 22-25 minutes (my oven is hot and cooked in 20). If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes (check at 6 minutes...it would have been too late at 10 minutes in my oven). When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
FOR THE ORANGE GLAZE: These are all approximates. Adjust to your liking
1/4 cup confectioner's sugar
1-2 tsp orange emulsion
1+tsp water (added until you get right consistency)
Combine the above 3 ingredients. Add the emulsion to your taste. Do the same for adding water. Add 1 tsp at a time. Icing/glaze should be thick but pourable to just drizzle over the muffins.
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