Morning Bun Muffins
Servings: 12 muffins
Morning Bun Muffins packed with orange zest, cinnamon, and cardamom, topped with a buttery brown sugar crumble. Everything you love about a bakery morning bun in muffin form. Soft, fragrant, and finished with a crunch that makes them impossible to stop at one.
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Ingredients
FOR THE MUFFINS:
- 375 g All-Purpose Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 tbsp Ground Cinnamon
- 1 tsp Ground Cardamom
- ¼ tsp Ground Nutmeg
- 70 g Melted Butter (5 tablespoons)
- 80 g Avocado Oil
- 200 g Granulated Sugar
- Zest of 1 Orange
- 2 Large Eggs (room temperature)
- 80 g Sour Cream (room temperature)
- 240 g Milk (room temperature)
- 1 tsp Vanilla Extract
FOR THE CRUMBLE:
- 56 g Softened Butter (4 tablespoons)
- 110 g Brown Sugar
- Zest of 1 Orange
- 60 g All-Purpose Flour
- 1 tbsp Cinnamon
FOR THE ICING:
- 125 g Powdered Sugar
- 30 g Milk
- 5 g Vanilla Extract
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, and nutmeg.
- In a medium sized bowl, add the sugar and orange zest. Pinch and press the zest into the sugar to release the orange flavor. Then whisk the eggs into the sugar. Add the melted butter, avocado oil, sour cream, milk, and vanilla. Whisk until smooth.
- Pour the wet ingredients into the dry and gently fold the mixture together until all of the flour is absorbed. Be careful not to over mix. Set the batter aside to rest.
- Preheat the oven to 425°F. Add the softened butter, brown sugar, orange zest, flour, and cinnamon to a small bowl. Gently mix until you create a crumbly texture.
- Add the muffin batter into a lined muffin tin, filling each liner 3/4 of the way full. Top each muffin with a generous scoop of the crumble topping.
- Bake the muffins for 5 minutes, then lower the heat to 350°F and bake for another 12-15 minutes until fully set (do not open the oven when lowering the heat.
- While baking, prepare the icing by whisking the powdered sugar, milk, and vanilla together until smooth. Wait to ice the muffins until they are cooled, otherwise the icing will melt into the muffin.