blood orange hazelnut muffins

Blood Orange Hazelnut Muffins

We’ve all heard that breakfast is the most important meal of the day, right? Well, if I had these muffins, I’d eat breakfast every day. Heck, I’d eat two breakfasts a day. Unfortunately, this type of logic doesn’t follow healthy dietary guidelines, so I go without breakfast on some mornings and relish the days that I can indulge.

What’s so special about these muffins, you ask? Well, first of all, there is all that sweet gorgeous blood orange glaze that envelopes the tops and runs all the way down the sides of these muffins. Need I say more? Then, the refreshing blend of the blood orange zest and juice together with the nutty hazelnut flour and the slight tang of the sour cream make a delicious combination of flavors. Lastly, the addition of the hazelnut flour adds a slight texture to the muffins, which I really like. Plus, did I already mention the glaze? Oh, I did, did I?

You’ve probably noticed that I have been using nut flours lately. Just last week, I baked some Strawberries and Cream Muffins, using almond flour. Adding nut flours, like the hazelnut flour here, adds protein, which aids in the browning process, and dietary fiber, which lowers the carbohydrate content. It does add more fat, and thus more calories, but also creates a softer crumb resulting in more tender muffins.

These muffins will make waking up a little bit easier, especially over the next couple of days, as we adjust to having set our clocks one hour ahead.

Blood Orange Hazelnut Muffins
Yields 10 to 12 muffins

For the Blood Orange Glaze
1 1/2 cups powdered sugar
1/4 cup freshly squeezed blood orange juice
2 teaspoons blood orange zest
pinch of salt

For the Muffin Batter
1 1/2 cups all-purpose flour
1/3 cup hazelnut flour (I used Bob’s Red Mill brand)
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (8 tablespoons or 1 stick) unsalted butter, melted
1 cup sour cream
1 egg
1/4 cup freshly squeezed blood orange juice
1 tablespoon blood orange zest

Preheat the oven to 400 degrees F. Line a muffin tin with paper liners. Set aside.

Make the glaze by combining the powdered sugar, orange juice and orange zest. Whisk until smooth. Adjust the consistency of the glaze, as needed, by adding more orange juice if too thick or more sugar if too thin. Set aside.

In a large bowl, combine the flours, sugar, baking powder and salt. Set aside. In another bowl, whisk together the melted butter, sour cream, egg, orange juice and orange zest.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Scoop the batter evenly into each cup of the muffin tin.

Place into oven and bake for 16-18 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Cool muffins for 10 minutes and then dip the top of each muffin into the glaze.

Allow glaze to set before serving.

Adapted from Damn Delicious.

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16 thoughts on “blood orange hazelnut muffins

  1. I love using almond and hazelnut meal in my baking. So much so I’ve taken to making my own nut flour. A quick whiz in the food processor is all it takes. Sometimes I play around with the coarseness of the grind to add texture. These look amazing. On my must try list when blood oranges are in season.

  2. Daisy, what I love about your recipes is that I am always immediately inspired to try them. I especially love this one because of the nut flour and I am not even a fan of blood orange. I absolutely plan to try these.

  3. I can’t do the nut flour (because of allergies) but I love the looks the flavor combinations of this muffin. The speckles of zest are so pretty in the glaze. I am going to try them with all-purpose flour. The flavor and texture won’t be the same but I bet they will still be good! Thanks!

    • Thank you for taking the time to comment. The original recipe that I adapted from uses all-purpose flour only and those orange muffins looked so good. I’m sure you’ll enjoy them as well without the nuts. Let me know how they turn out if you decide to make them.


  4. I love adding nut flours to baked goods! I’ll usually go as high as half nut flour and half regular flour, which makes for insanely moist and tender baked goods. These muffins look goooorgeous.

    • Next time, I’ll try replacing more of the all-purpose flour with the nut flour. Bob’s Red Mill suggested replacing up 1/4 cup, but the more the better. Maybe I’ll try it with the gluten free flour, too. Should work, right?


  5. Being a pastry student in France, my nose turns instinctively away from muffins. But these look too good to be missed. I’ll definitely try this out hahaha

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