These orange triple berry muffins are fluffy, quick and super simple to make! A delicious way to use up orange and berries!
These delicious muffins flavored with orange juice and mixed berries are incredibly delicious! You can prepare them the night before or the same day! Just let them cool and serve for breakfast with a hot cup of coffee!
We and our kids love these simple, fluffy muffins that are full of fresh, delicious flavors. We often make a batch of them over the weekend so we can eat them throughout the week!
With just 8 simple ingredients you can make a simple, quick and colorful breakfast for the whole family! It's a delicious way to use up the oranges and berries you have at home.
Here you'll find all the ingredients needed to make this recipe:
Eggs - Makes muffins softer and fluffier.
Mixed berries - Adds aroma, flavor and color to the muffins.
Butter - Makes muffins soft and tastier.
All-purpose flour - Gives consistency and is the base of the dough.
Granulated sugar - Sweetness and flavor.
Orange juice and orange zest - Adds aroma and a fresh taste to the muffins.
Baking powder - Rising agent.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE ORANGE TRIPLE BERRY MUFFINS
Step 1: Preheat the oven to 180ºC (350ºF). Line muffin tins with paper liners.
Step 2: Beat the sugar and the butter until obtain a creamy mixture. Add the eggs and the orange zest and mix for 2 to 3 minutes until it’s nicely incorporated. Add the orange juice, flour, baking powder and beat until a creamy and homogeneous mixture. Add the berries and fold with a spatula.
Step 3: Pour small portions of the cream into the paper liners and bake for 15 to 20 minutes.
Step 4: Remove muffins from the oven and allow to cool for 10 to 15 minutes inside the tins.
Step 5: Remove from the tins and place the muffins onto a wire rack or a plate.
Step 6: Allow the muffins to cool to room temperature and serve.
RECIPE TIPS
1. Place the oven rack in the middle. This allows the hot air to circulate evenly around the batter, resulting in even cooking.
2. When the muffins are done, do not open the oven door all the way. Leave the door slightly open and wait 5 to 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the muffins to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
FREQUENTLY ASKED QUESTIONS
How do you store these muffins?
Allow the muffins to cool completely before storing. Place the muffins in an airtight container.
Never store the muffins at room temperature for more than 2-3 days. The muffins will begin to lose quality after this time frame.
Can I make a cake with this batter?
Absolutely! You just need to adjust the amount of some ingredients.
Preheat the oven to 180ºC (350ºF). Line muffin tins with paper liners.
In an electric mixer, beat on medium speed the sugar and the butter until obtain a creamy mixture. Add the eggs and the orange zest and mix for 2 to 3 minutes until it’s nicely incorporated. Add the orange juice, flour, baking powder and beat until a creamy and homogeneous mixture. Add the berries and fold with a spatula.
Pour small portions of the cream into the paper liners and bake until a toothpick inserted in the center of a muffin comes out clean, about 15 to 20 minutes (the time depends on the oven).
Remove muffins from the oven and allow to cool for 10 to 15 minutes inside the tins.
Remove from the tins and place the muffins onto a wire rack or a plate.
Allow the muffins to cool to room temperature and serve.
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