Orange Cream Cheese Muffins

by Carrie on February 4, 2009

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.

Orange Glaze:

  • 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.

{ 6 comments… read them below or add one }

1 Shawna February 4, 2009 at 10:06 pm

Oh wow….these look so good! I definitely starred these to try in GR!


2 Joelen February 5, 2009 at 9:09 am

This recipe looks delicious!


3 Kate February 5, 2009 at 12:55 pm

I have such issues with breakfast. I’m never hungry in the morning, but I know I should eat so I make myself. BUT if I don’t eat breakfast I’m not hungry for lunch and if I do eat breakfast I’m starving all day.


4 Carrie February 5, 2009 at 2:52 pm

I find I am that way if I eat cereal, I try to find things that fill me up a little more, these muffins did forsure!


5 peabody February 19, 2009 at 7:36 pm

Glad you liked them.


6 M January 10, 2014 at 10:11 pm

I made these today! Just wondering, when you made these muffins were they really dense?


Leave a Comment

CommentLuv badge

Previous post:

Next post: