Best 3 Nigella Lawson Orange Breakfast Muffins Recipes
For a delightfully refreshing start to the day, look no further than Nigella Lawson's orange breakfast muffins. These muffins are burst with vibrant citrus flavor, offering a perfect balance of tangy orange and sweet undertones. Each bite reveals a moist, tender crumb that simply melts in your mouth, while the zesty orange glaze adds an extra layer of sweetness and tang. Whether you enjoy them fresh out of oven or savor them as a grab-and-go breakfast treat, these muffins are sure to brighten up your mornings and bring a smile to your face.
Let's cook with our recipes!
CHOCOLATE CHOCOLATE-CHIP MUFFINS
Provided by Nigella Lawson : Food Network
Categories dessert
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.
GRANOLA MUFFINS
These muffins are ludicrously easy to make. It's just a matter of mixing flour, baking soda and a pinch of salt in one bowl; stirring together buttermilk, an egg, vegetable oil and sugar in another; then combining the two. At the end, fold in some granola, though if you wanted to cut out one step, you could add the granola along with the flour in the bowl of dry ingredients. Bake and eat 20 minutes or so after you've taken them out of the oven. You can even measure out all the ingredients the night before, so all you need to do upon waking is stumble into the kitchen, switch on the oven and stir everything together.
Provided by Nigella Lawson
Categories breakfast, easy, main course
Time 30m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Line a 12-cup muffin pan with paper liners. In a large bowl combine the flour, baking soda and salt. In a small bowl whisk together the buttermilk, egg, sugar and oil. Pour liquid mixture into dry mixture and stir just until combined; do not overmix. Add granola and stir just until blended.
- Divide batter evenly among muffin cups. Bake until risen and golden brown, about 25 minutes. Carefully remove muffins from pan and place on a rack until cool enough to handle. Serve warm.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 10 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 177 milligrams, Sugar 14 grams, TransFat 0 grams
NIGELLA LAWSON ORANGE BREAKFAST MUFFINS
If you're going to attempt anything other than a bowl of cereal for an ordinary weekday breakfast, then muffins are the best bet. They are the easiest things to make, not least because the laziest of stirring is what's required. The truth is that a heavy, lumpy batter makes for the lightest muffin. Split them still warm and, mouthful by mouthful, smear with the best unsalted butter you can find, adding as you want, marmalade, jam or amber, liquid-light honey.
Provided by Flowerfairy
Categories Breakfast
Time 30m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200?C/gas mark 6.
- Melt the butter and set aside.
- Combine the flour, ground almonds, bicarb, baking powder, sugar and orange zest in a large bowl.
- Measure the orange juice and milk into a jug and whisk in the egg and then the cooled, melted butter.
- Now pour the liquid ingredients into the dry ingredients, mixing with a fork as you go. The batter will be lumpy but that's as it should be: you want everything to be no more than barely combined. The whole point of muffin mixture is that it must never be overworked.
- Spoon out the mixture equally into the muffin cases and cook for 20 minutes.
- Remove, in their paper cases, to a wire rack and let cool slightly (but not completely) before devouring.
Tips:
- Use fresh oranges for the best flavor. The zest and juice from fresh oranges will give your muffins a bright, citrusy flavor.
- Don't overmix the batter. Overmixing can result in tough muffins. Mix just until the ingredients are combined.
- Fill the muffin cups almost to the top. This will help the muffins rise evenly.
- Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking can make the muffins dry.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This will help prevent them from crumbling.
- Store the muffins in an airtight container at room temperature for up to 3 days. You can also freeze the muffins for up to 2 months.
Conclusion:
Nigella Lawson's Orange Breakfast Muffins are a delicious and easy-to-make treat. They're perfect for a quick breakfast or snack. The muffins are moist and flavorful, with a bright citrusy taste. They're also a good source of fiber and vitamin C. With a few simple tips, you can make perfect Orange Breakfast Muffins every time. These muffins are a great way to start your day or enjoy as a snack. They're also a great way to use up any leftover oranges you have on hand. So next time you're looking for a delicious and easy-to-make muffin recipe, give Nigella Lawson's Orange Breakfast Muffins a try.
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