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Orange Blossom Muffins
By Chef Debbi Fields


2 3/4 cups All-Purpose Flour 
3/4 cup Light Brown Sugar firmly packed 
3/4 cup Granulated Sugar plus an additional 
2 tablespoons for sprinkling 
1 teaspoon Baking Powder 
1 teaspoon Baking Soda 
1/2 teaspoon Salt 
1 1/2 stick Unsalted Butter melted 
2 large Eggs room temperature and lightly beaten 
3/4 cup Buttermilk 
1 tablespoon Vanilla Extract pure 
3/4 teaspoon Lemon Extract pure 
3/4 teaspoon Orange Extract pure 
3/4 cup Mandarin Orange coarsely chopped segments 
3/4 cup Dried Cranberries 


Preheat oven to 375 degrees F. 

Press a paper liner into each muffin cup, then spray the top of the muffin pan with nonstick cooking spray. 

In a large bowl whisk together the flour, brown sugar, 3/4 cup white sugar, baking powder, baking soda and salt. 

In a medium bowl, combine the melted butter, eggs, buttermilk, vanilla, lemon and orange extracts. 

Add this mixture to the dry ingredients, folding in only until the flour is incorporated as overbeating the batter will make the muffins tough. 

Fold in the orange segments and dried cranberries. 

With an ice cream scoop or 1/2 cup measure, drop batter into each prepared muffin cup, rounding it slightly in the center. 

Sprinkle the top of each muffin with 1/2 teaspoon of the remaining white sugar. 

Bake the muffins for 20-23 minutes, or until a toothpick inserted in the center comes out clean. 

Remove the muffin pan to a wire rack and let the muffins cool for 10 minutes, then take them out of the pan and let cool completely on the rack.