Every so often you hit upon a flavor combination that reminds you so completely and unintentionally of something else, that you’re blown away. That’s what happened to me with these delicious muffins! With hints of orange and stuffed with white chocolate chips, they have citrus notes and a creamy finish. So good!
They’re chewy and hearty, but they have such a light, summery taste.
This recipe was based off of one in a vintage grange cookbook, modified to be healthier, gluten free, and more breakfast friendly.
- 1/2 Cup Salted Butter
- 1/2 Cup Organic Sugar
- 2 Eggs
- 1 1/2 Cups Gluten Free AP Flour (I used Bob’s Red Mill’s Baking Blend)
- 2 tsp. Baking Powder
- 1/2 tsp. Roasted Cinnamon (you can use regular Cinnamon, but if you can get roasted it’s much more flavorful in my opinion!)
- 1 Cup Old Fashioned Oats (I used Bakery On Main since they’re certified GF)
- 1 Cup Organic Whole Milk
- 1 tsp. Pure Orange Extract
- 1/2 Cup White Chocolate Chips or Chunks
- Preheat your oven to 350 F. Grease your muffin tins with coconut oil, or use paper liners. I like the liners since that way I can do a quicker turn over and be on to the next batch.
- Cream your butter and sugar together until fully incorporated. Add in the eggs and the Orange Extract and continue to beat until smooth.
- Stir in all remaining ingredients.
- Using a 1/4 cup measuring cup, or an ice cream scoop, drop into prepared muffin tins.
- Bake for 20 minutes. Cool on a wire rack, and enjoy!
-For non dairy, you can switch out the butter and the milk for coconut oil (solid) and coconut milk. I wouldn’t do any other vegetable oils because their taste will be more noticable.
-These will keep for up to a week in an airtight container, but are freshest days 1-3.