Glazed Blood Orange Muffins

If you have one blood orange in your possession and a few pantry basics, this is a very easy and tasty muffin recipe to put together. The recipe is from Five Points Restaurant Brunch cookbook, I was sad to learn that the restaurant recently closed, it was a favorite of ours when we lived in New York, and an inspiration for me to expand my cooking skills! Their dishes were always simple and fresh. So I’m glad to have this cookbook, they have a recipe for Churros that they served at the restaurant that I just have to make one of these days. If you can’t find blood oranges this recipe will work just as well with other oranges. 

Glazed Blood Orange Muffins


  • 5 tablespoons unsalted butter, room temp
  • (plus extra butter for muffin tins)
  • 1/2 cup sugar
  • Pinch of salt
  • 2 eggs
  • 1/2 cup milk
  • 2 1/4 cups all-purpose flour
  • 1/4 cup fresh squeezed blood orange juice
  • 1 1/2 teaspoon baking powder
  • Grated zest of 1/2 blood orange


  • 1/4 cup sugar
  • 1/4 cup fresh squeezed blood orange juice
  • Grated zest of 1/2 blood orange

Preheat the oven to 350° and butter the muffin tins. Cream the butter and sugar in a stand mixer on high speed for 3-4 minutes. Add the salt, eggs and milk to the mixture, beat for 30 seconds or so to incorporate. Add half the flour and mix, add the 1/4 cup juice then add the remaining flour and mix until combined. Stir in the baking powder and then the orange zest last. 

Fill muffin tins 3/4 full and bake for 25-30 minutes, until lightly brown and firm to the touch.

While the muffins are baking make the glaze: Bring the sugar, juice and orange zest to a boil over high heat. Boil it until slightly reduced. 

Unmold the muffins while still warm and brush the tops with the hot glaze.

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