Carrot Blueberry Orange Muffins

Carrot Blueberry Orange Muffins

Carrot Blueberry Orange Muffins
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AUTHOR:
YIELD: 12 LARGE MUFFINS - 140g (5oz) EACH, INCLUDING TOPPING[/b]
INGREDIENTS

  • DRY INGREDIENTS:
  • 350 grams unbleached all purpose flour (2½ cups)
  • 100 grams granulated sugar (1/2 cup)
  • 100 grams light brown sugar (1/2 cup packed)
  • 15 grams baking powder (1 T)
  • 1 tablespoon ground cinnamon (Korintje)
  • ¾ teaspoon fine sea salt

  • LIQUID INGREDIENTS:
  • 100 grams whole eggs, lightly beaten with the yolks (2 large)
  • 20 grams egg yolks (1 large)
  • 120 grams canola oil (1/2 cup + 1 T)
  • 60 grams orange marmalade (3 T)
  • 30 grams Orange Zest Purée (2 T) (or: 1 T freshly grated orange zest)
  • 30 grams lemon juice (2 T)
  • 10 grams vanilla extract (2 tsp)

  • ADD-INS:
  • 350 grams grated carrots, blotted dry before weighing (3½ cups)
  • 150 grams blueberries, fresh or frozen (1 heaping cup)

  • 1435 grams = Total 50 oz (2# 2 oz)

  • TOPPING:
  • Turbinado Crumb Topping
  • Extra Fresh blueberries
  • - About 70g (1/2 cup) to "stud" the tops of the muffins after the Crumb Topping is added. Fresh only: frozen bleeds too much.

INSTRUCTIONS
  1. Preheat oven to 450º F. Line muffin cups with 6" paper liners and spray with non-stick spray with flour just before filling cups. Set muffin pan on half sheet pan.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon and salt.
  3. In a separate bowl, whisk together the eggs, yolks, oil, orange marmalade, orange zest, lemon juice, and vanilla. Fold the liquids into dry ingredients until the flour is half absorbed.
  4. Toss the "Add-ins" together in a bowl until evenly mixed. Scatter them over the muffin batter and continue folding until just barely mixed and all of the flour is absorbed.
  5. Scoop into the prepared muffin cups, using a #10 ivory scoop (1/3 cup capacity).
  6. Sprinkle the tops generously with the Turbinado Crumb Topping. Push the extra fresh blueberries randomly into the topping.
  7. TO BAKE: Turn oven down to 425° F when the muffins go in and bake for 10 minutes. Then turn oven down to 400° F to finish baking: another 20-22 minutes. Rotate pan half way through baking. Total baking time 30-32 minutes, until golden brown and a wooden skewer tests clean.
  8. Internal Temperature = 210°F - 212°F, if using a thermometer.
  9. Cool in pans 5-10 minutes, then remove muffins to wire rack to continue cooking.
 

2018-03-24T16:46:38+00:00

About the Author:

Over 15 years of professional baking and dessert making experience. Former Executive Pastry Chef at The Old Inn On The Green in New Marlborough, MA. Graduate of the Institute of Culinary Education (ICE), formerly Peter Kump's New York Cooking School. Lives in Wellington, FL.