Blood oranges are one of those fruits that I naturally equate with my Italian roots. Growing up I spent some of my summers staying with my Grandmother in Jersey City, and back in the 70’s there was a Peddler who would peddle his fruits and vegetables by cart around the Italian neighborhood my Grandma lived in. One of those fruits was blood oranges and because of the unique color I was enthralled and my Grandma would let me get one and that was all it took to get me hooked.
Fast forward to adulthood and one of my favorite cocktails to get when I go to my favorite Asbury Park restaurant, their bold, blood orange martini! I don’t like martinis to be fair, but I love this! It is so sophisticated and so sassy, kinda like yours truly!! xo
The chef in me just loves using these every chance I get! Like these Blood Orange & Poppy Seed Muffins with Blood Orange glaze, for instance, or, using them in chicken and fish recipes. I love using the Blood Orange in this recipe, because they are so full of citrus goodness it gives the muffins a sublime, but fragrant kiss! Blood oranges have almost a raspberry note to them, and I love them! They pair with savory items just as beautifully as in sweet. Think salads with olives, or fennel. Or in desserts like Chocolate Pots de Creme, which will be my next dessert feature. Any place you would use orange or raspberry you can use blood oranges. I even used some leftover zest in my coffee this morning, it was a nice little orange kiss!
I hope you give this a try! They are perfect for a lovely brunch or a special family breakfast…..like wow, it’s Saturday, and we don’t have a Wrestling tournament to rush to, that kind of special, even though we love watching our Varsity Wrestler, all day long! (Henry Joe) 😉
Blood Orange & Poppy Seed Muffins with Blood Orange Glaze
The perfect blend of citrus and sweet, in a light and dreamy morning muffin!
If you can’t find blood oranges you can use oranges or lemons
Gathering up my ingredients and the blood oranges are making me so happy! Look at them! Perfect!!!
This plate is clean, that is the oils from the zest, and this is citrus flavored gold my friends! That’s money right there!
The sugar in and zest combine for an insanely intense experience! Smells amazing!! Look at it glisten!
This just makes me happy seeing this beautiful crimson color. This did not have anything to do with the blood orange moon of the lunar eclipse two days ago, but if I had been on my A-game, it would have coincided, but we all know I am barely on a D-game, so yeah!
This is how pretty the juice looks! I swear it smells so amazing in my kitchen right now!! Wish you were here!!! xo
To glaze or not to glaze…that is the question…your kitchen..your call! The glaze is so flippin’ good tho!!! Pretty in Pink!!! You know you want to!!!
- 2 cups of flour
- 3/4 cups of sugar
- zest and juice of two blood oranges
- 2 tsp. of baking powder
- 1/2 tsp. of baking soda
- 1/2 cup of melted butter
- 3/4 cup of sour cream
- 2 eggs lightly beaten
- pinch of Kosher salt
- 2 1/2 tbsp. of poppy seeds
For the Blood Orange Glaze
- 1 1/4 cups of powdered sugar
- juice of half a blood orange
- Zest of a whole blood orange
Combine all ingredients in large bowl, whisk well, add a bit more blood orange juice if needed, glaze should be slightly thick but easy to drizzle. Using a whisk, or fork, line muffins on cutting board or baking rack and begin to drizzle, running left to right over muffins. Making certain muffins are not hot, but slightly warm.
- Preheat oven to 400°. Lightly spray muffin tin with cooking spray. In a large mixing bowl, combine flour, and blood orange zest along with sugar. I like to incorporate the zest into the sugar by hand just until it releases it’s oils and fragrance, this is optional, really. Add baking powder, baking soda, poppy seeds, and salt, set aside.
- In another bowl, combine blood orange juice, eggs, melted butter (cooled), vanilla and sour cream. Whisk to combine, then add in the dry ingredients, mixing with a wooden spoon to combine. Using a cookie dough scoop, scoop dough evenly between lightly sprayed muffin tin. Bake in preheated oven for about 16-18 minutes until muffins are dry in center and spring back when lightly touched. Remove from oven. Cool on wire baking rack about 15 minutes, then drizzle glaze on top of warmed not HOT, muffins. Devour!!