I cannot eat breakfast right away when I wake up in the morning I always have to wait like an hour before I am able too, well during the work week this poses a problem as after an hour I am just arriving to work and am now starving. Last week I decided to make two kinds of muffins to have something quick to grab on the way out the door.
These were wonderful little muffins, they had the perfect amount of orange in them and the glaze just added that extra yummy element.
Orange Cream Cheese Muffins (Adapted From: Culinary Concoctions by Peabody, Orginally Adapted From: Great Coffee Cakes, Sticky Buns, Muffins and More by Carole Walter)
- 1/3 cup fresh orange juice
- zest of ½ a small orange
- 4 ounces cream cheese, at room temperature, broken into 3-4 pieces
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 1 cup superfine sugar
- ½ cup unsalted butter, slightly firm
- 2 large eggs
- 1 large egg yolk (reserved from Pepita Crunch)
- 1 tsp vanilla extract
Preheat oven to 375F.
In a food processor, process the cream cheese, orange juice and orange zest, in three 10-second intervals.
In a large bowl, thoroughly whisk together the flour, baking powder, salt, and baking soda. Set aside.
Cut butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth and lightened in color, about 1 minute. Stop the machine and add the cream cheese mixture, and mix on medium speed for 1 minute. Add the superfine sugar in a steady stream, then blend in the eggs, the reserved yolk, and the vanilla. Reduce the mixer to low speed and add flour mixture in 3 additions, mixing just until blended after each addition.
Scoop muffins into a prepared muffin pan. Sprinkle the top of each muffin with 1 TBSP of the Pepita Crunch. Be sure to use any sugar that remains in the pan.
Bake for 22-25 minutes, or until the muffins are golden brown an the tops are springy to the touch. To ensure even baking, toward the end of baking time, rotate the pans top to bottom and front to back. Remove from the oven and place on rack to cool.
- 1 cup powdered sugar
- 5 TBSP fresh orange juice
- 1 ½ tsp light corn syrup
Combine sugar, orange juice and corn syrup. Whisk until smooth and pour over muffins.
© 2009, Carrie. All rights reserved.