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Cinnamon orange muffins in golden brown serving
Moist and fragrant muffins spiced with cinnamon and fresh orange

Cinnamon & orange muffins

Author: Flavelo
Recipes Cakes and Desserts
The muffin belongs to the family of 'quick breads', where baking powder performs the volume expansion instead of yeast. The secret of success is two-phase mixing: dry and wet ingredients separately, meeting only at the end. This keeps the dough moist and prevents it becoming rubbery.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 12 servings
🔥 Calories 210 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Muffin tray
  • Muffin cases
  • Two mixing bowls (one for dry, one for wet)
  • Spatula

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C. Line the tins with paper cases.

Tip: A hot oven is essential for the baking powder to start reacting immediately (heat activation).
2 ✓

In one bowl mix the dry ingredients: flour, sugar, baking powder, cinnamon, salt.

Tip: Lump-free mixing ensures even rising.
3 ✓

In the other bowl mix the wet ingredients: melted butter, egg, milk, orange juice and grated zest.

Tip: The essential oils of the orange zest dissolve best in fat.
4 ✓

Pour the wet mixture into the dry. Only fold with a spatula until just combined (it's okay if it's lumpy!).

Tip: Overmixing activates gluten, making the muffin hard and chewy instead of crumbly.
5 ✓

Fill the cases with batter (approx. 3/4 full), and bake for 20-25 minutes until golden brown and springy to the touch.

Tip: The batter expands in the oven, so space must be left for it.
6 ✓

Leave to cool on a wire rack.

Tip: If you leave them in the tin, the bottom will get soggy from its own steam.

Recipe FAQ

Why didn't it rise?
Your baking powder might have been old, or you overmixed the batter. If you overmix, the gas bubbles escape.
Why did it stick to the paper?
Unfortunately this depends on paper quality too, but if you let the muffins cool completely, the paper peels off the cake more easily.

Ingredients

  • 250 g Plain flour
  • 150 g Granulated sugar
  • 1 unit Orange (grated zest and juice)
  • 100 ml Orange juice (freshly squeezed)
  • 1 tsp Ground cinnamon
  • 1 tsp Baking powder
  • 2 units Eggs
  • 100 g Butter (melted)
  • 50 ml Milk
  • 1 pinch Salt