What, no chocolate?
It happens. I've been making Meyer lemon bars and corn muffins and this savory bread, but nary a decadent chocolate recipe. Fear not. I haven't forsaken chocolate. But in the spring (or after an entire week of chocolate), my thoughts turn to fruits and vegetables and I really want it to be spring. So this week I'm willing it to be spring with this aptly named, sunny muffin.
The sunshine in this muffin refers to the generous amount of orange juice, supplemented with a touch of lemon to make it extra perky. I was prepared to be meh about these, but they were actually quite nice. One secret I can share with you is using butter to grease the muffin tins. This made the outsides crunchy, which was a perfect counterpoint to the orangy middles. I know using paper liners is easier, but the crunchy crust stole the show for me. The currants were nice, but don't make a special trip to Whole Foods as I did. Dried cranberries or chopped dried cherries would be lovely as well. I also toyed with chopped crystalized ginger, but that would take these in an entirely different direction.
Lauryn of Bella Baker chose this recipe for the Tuesdays with Dorie bakers to make this week. It's from the epic book Baking From My Home to Yours by Dorie Greenspan. Lauryn will have the recipe for you (I just realized I overbaked mine when I saw her lovely muffins), and you can find the other TWD bakers here. Thanks, Lauryn, for choosing a recipe so evocative of the warmer weather we're all hoping for.
18 comments:
mmmm - sounds like a lovely fresh muffin - ideal for breakfast. Somehow, if they don't have chocolate... you don't feel quite so guilty eating them
I'm missing the chocolate, like you. But Francois is coming up and that will be chocolate, right? Liked these lemon muffins, not my very very favorite muffin though. Yours look really good.
We used craisins in ours and they were perfect with the orange flavor. The crispy crust and texture of these muffins reminded me of corn bread.
Mimi
You know me, I had to get my chocolate fix in. :) I subbed dark chips for the currants and they were wonderful! Love the crunchy outsides to yours!
I fully expected to come visiting this week and find that you had subbed chocolate for the little currants...lol. I know you well! These look great, love the lighting in that photo!
Oh, your muffins look just perfect. No chocolate needed!
I like the suggestion to butter your pan. I do like a crisp crust. I used dates in my muffins--delish!
Have a great day.
wow they look like golden delicious sunshine!
Buttercreambarbie
I'm with you--I almost never use paper liners for muffins because I like the texture I get when I bake directly in the pan. =)
oooh...i like a crunchy outside....
Chocolate would have worked in these, but yours look great! I didn't butter my muffin pans and I wish I would have.
LOL, I had to make a special trip to Whole Foods too, and then realized I totally could have subbed in raisins or craisins or anything in that family. Your muffins look delicious! Thanks for baking along with me!
I added some chocolate and it was perfect! Im glad you enjoyed the muffins!!
Your brown muffin looks wonderful! Now I wish I hadn't used the paper liners. I usually don't use them, but I did this time for some unknown reason.
Thanks for making me feel better about not taking a special trip out for currants :) I considered chocolate in these too but went with cranberries in the end, which I always love with citrus.
I'm ready for snack time! I just discovered your site and am enjoying all your recipes and stories! Great to find another bay area foodie chronicling her adventures in the kitchen.
I'm actually enjoying a break from chocolate. Bring on the citrus!
I've actually been fixated on chocolate, but I cannot WAIT until rhubarb season.. so excited. :)
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