Soft Citrus Muffins (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 tablespoon baking powder
02 - ¾ teaspoon salt
03 - 1 cup sugar
04 - 3 cups plain flour

→ Wet Ingredients

05 - ½ cup fresh orange juice (strained if needed)
06 - 1 tablespoon grated orange peel
07 - ½ cup full-fat milk, not cold
08 - 2 large eggs, warmed slightly
09 - ½ cup softened unsalted butter (1 stick)
10 - 1 tablespoon vanilla essence

# Instructions:

01 - Set your oven to 400°F and get 16 muffin liners into pans.
02 - Grab a big bowl and combine sugar, salt, flour, and baking powder. Use a whisk to break up any lumps.
03 - Mix in butter first. Beat gently while adding orange juice, eggs, milk, vanilla, and zest. Don’t stir too much.
04 - Scoop the batter evenly into the muffin liners. Bake for around 15-20 minutes, checking if a toothpick comes out spotless.
05 - After a few minutes, move them to a rack to cool. Serve warm with some extra butter if you like.

# Notes:

01 - You’ll need 2 big naval oranges for juice and zest.
02 - Tastes best the same day it’s made.
03 - Leave out for two days, then keep in the fridge afterward.

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