Orange-Berry Muffins

My husband arrived home from work today, takes a swift look around the kitchen for something to shove into his mouth (yes, shove), and quickly discovers these muffins. He takes a look at them, and I already know what he is thinking.
Him: “Are these muffins any good?”
Me: “OMG they are amazing, soooo good!”
Him: “They are whole wheat,  I can plainly see.”
Me: “No! I used this really amazing special kind of flour, it just makes them look whole wheat.” Boldfaced. Lie.
I clearly wasn’t getting anything past this whole wheat phobic human. It’s super annoying actually, he’s got some crazy whole wheat radar or something. Won’t give anything a chance. Period. No matter what I do or say.
Well, whatever! More for the rest of us.
I seriously wish you could smell my kitchen this morning when I made these. This batter tasted smelled amazing, and smelled even better after baked.
These are one of the best muffins I have ever had. No doubt about it. There are light, and moist. Have a nice crunchy top, that’s made even better with the addition of a little but of coarse sugar. They are not too sweet, but have a wonderful tartness from the berries.
These are perfect for breakfast, a mid afternoon snack, or even brunch.
Make these. Seriously. You won’t be sorry.
I’m done saying seriously. Thank you. Goodbye.
Orange-Berry Muffins
Makes 12 Muffins

1 cup (125g)  all-purpose flour
1 cup (125g) whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (4 ounces) unsalted butter, room temperature
2/3 cup ( 4 1/2 ounces or 150g) granulated sugar
Finely grated orange zest from 1 large orange
2 large eggs
1 teaspoon pure vanilla extract
1 cup (8 ounces) sour cream
1 heaping cup (about 4 ounces raspberries)
coarse sugar, such as turbinado for sprinkling (optional)
1.  Adjust rack to middle position and preheat oven to 400 degrees F. Line a muffin tin with paper liners or grease with butter.
2. In a medium bowl, whisk together both flours, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and orange zest on medium high speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, scraping the bowl after each addition. Add in the vanilla, and mix until well combined. Add in the sour cream and beat on low speed.
4. Add in the dry ingredients and fold in using a spatula. Fold just until evenly combined and moistened. Gently fold in the berries. The batter will be very thick.
5. Scoop the batter into the prepared muffin cups, filling nearly full. Sprinkle each with a generous pinch of coarse sugar, if using. Bake until the muffins are golden brown and a toothpick inserted comes out clean, about 15 to 17 minutes. Let the muffins cool in the pan for 5 minutes, then transfer muffins to a wire rack.
Jessica’s Notes:
  • Feel free to use any combination of berries and citrus with this, such as 1/2 blueberries and 1/2 raspberries.
  • Although I used a combination of whole wheat pastry flour and all purpose, you could use just white flour if preferred, still using the same amount.
Good Luck & Enjoy!!
  • Michelle

    I made these today, and my family really enjoyed them. Thank you for sharing the recipe! :)

    • Jessica |Portuguese Girl Cooks

      So glad you enjoyed, Michelle!