Satsuma mandarin oranges blended whole with rooibos tea for orangetastic, simple, tender muffins flecked with poppy seeds and topped with an optional orange glaze.
Let’s be honest. Okay, I’ll be honest. My ingredient lists are largely dictated by what I have lying around. Rooibos tea. Satsuma oranges.
Let’s be really honest. I am not bubbly or hyper organized or perky. And especially in winter I am downright cranky. Oh, I’ll be nice to you and bake you muffins and smile but I’m cranky on the inside. My mother was an optimist- I called her Pollyanna though that wasn’t entirely accurate (this is Pollyanna, if you’re unfamiliar)
And my father has always been an Eeyore. (And this is Eeyore)
I’ve always thought I was somewhere in between. But now that my mother is gone and my father lives with us (events unconnected) I worry the balance has shifted and I am sliding towards Eeyore. But then I go for a walk and the sky is almost black with rain clouds, but over there in that tiny corner there is blue sky, a ray of sunshine. I feel the rain on my face, and I’m thankful for the rain- but I’ve got my eye on that patch of sunshine.
I promise that these muffins are not cranky on the inside. But the rooibos, if nothing else, gives them a delightful golden hue and the crumb is tender- almost cupcake tender but shhhh because then we’d have to make frosting instead of compromising with a glaze. And if these were cupcakes then we’d be celebrating and Eeyore doesn’t celebrate.
Satsuma Orange Rooibos Muffins
- 2-3 satsuma oranges or one large navel orange, about 1 ½ cups when roughly chopped skin and all- I peeled one but I don’t know if that was a good idea)
- ½ cup sugar
- 1 stick melted butter 1/2 cup
- ½ cup brewed rooibos tea
- 1 egg
- 1 tsp vanilla
- ½ tsp salt
- 1 ¾-2 cups AP flour this might depend on how juicy the oranges are, start low and add a bit more flour if needed
- 1 tsp baking powder
- 1 tsp baking soda
- 1 TBS poppy seeds
- Pre-heat the oven to 375 and prepare the muffin tin
- Combine orange, butter, sugar, egg, and tea in blender. Blend until smooth, about 30 seconds. Add vanilla and pulse to combine.
- In a separate large mixing bowl whisk together flour, salt, baking powder, baking soda, and poppyseeds.
- Pour in liquid ingredients and fold together until batter is just combined and no flour streaks remain.
- Divide into muffin tins and bake 15-18 minutes until middles are set and a toothpick comes out clean.
- Eat warm or allow to cool and top with an orange glaze or frosting.