Cherry Orange Muffins
An intriguing combination that surprisingly works. I crafted some cherry orange muffins to get rid of extra ingredients after creating some mixed drinks.
Ingredients
- 2 cups all purpose flour
- ¼ cup white sugar
- ¼ cup dark brown sugar light brown sugar works too
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup orange juice freshly squeezed is best, but any will do
- ⅓ cup avocado oil any neutral tasting oil will work
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup maraschino cherries, chopped
- 3 teaspoons maraschino cherry juice
Instructions
- In a large bowl, whisk together flour, sugar, brown sugar, baking powder, and salt. Set aside.
- In a medium bowl, whisk together orange juice, avocado oil, eggs, and vanilla.
- Pour the liquid mixture into the flour mixture. Stir with a spatula until almost combined.
- Add in the chopped maraschino cherries and juice. Stir until combined. Don’t overmix.
- Fill a muffin tin with liners and fill them 2/3 of the way full. I love using a large cookie scoop or ice cream scoop for this step. It’s essentially one scoop per cup. When I made this, the batter made 15 muffins. So don’t overfill the cups, as tempting as it may be.
- Bake at 400°F for 12-15 minutes. Mine took around 13 minutes, but oven times may vary. Muffins will be done once the tops are golden brown and a toothpick comes out clean when inserted. (It may also come out with dry crumbs. This is fine too.)
Notes
Cook times and prep times are approximate. Ovens may vary.
You can omit the cherries altogether and make orange juice muffins as is.
Other great mixins are dried cranberries and chocolate chips.
I tested a few muffins by throwing in whole maraschino cherries instead of chopped ones, and it still worked, but keep in mind you'll have bigger cherry chunks.