Blood Orange and Dates Muffins

January 23, 2020 Published by Dina
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Still in the citrus theme, I made muffins using whole blood oranges and medjool dates and dusted them with powdered sugar when they cooled after baking. This is one of the oranges I created for the food photography online challenge, but ended up submitting something else.

I make these by mixing the orange, dates, juice etc (the wet ingredients) in the food processor, and add them to the flour (dry mixture) when ready to bake. I usually make them in two or three different size: small one bite muffins, regular size and smaller cupcake size.

Blood orange muffins with dates
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Blood orange muffins with dates

Recipe by Dina Honke
Servings

8

servings
Prep time

25

hours 

30

minutes
Cooking timeminutes
Calories

n/a

kcal

Ingredients

  • 1 blood orange, cut into chunks, seeds removed

  • 3/4 cup orange juice, either from blood oranges or regular

  • 6 dates, pitted and chopped

  • 1 egg or vegan egg replacer

  • 1/3 cup oil

  • 2 cups flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 2/3 cup brown sugar

  • Pink blood orange icing

  • Juice from 1 blood orange

  • 6-8 tablespoons icing sugar

Directions

  • Place the cut up orange in a food processor together with dates, egg and oil and mix to combine.
  • Place flour, baking powder, baking soda and sugar in a large bowl.
  • Pour orange mixture into the flour mixture and mix with a spatula until combined. Do not over mix, batter should be lumpy.
  • Using an ice cream scoop. spoon the mixture into lightly greased muffin tins or into muffin paper cups.
  • Bake in a 350F oven for 25 minutes or until done.
  • Remove from the oven and let cool. When cool, dust with powdered sugar or make a light cream cheese topping by whipping cream cheese with a bit of whipping cream, sugar and vanilla and adding a little blood orange juice to colour the frosting pink.
  • Blood orange icing
  • Juice a blood orange into a small bowl.
  • Add the icing sugar, a tablespoon at a time, mixing to dissolve into the juice, until you reach an icing consistency.
  • Drizzle over the muffins if you wish.

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2 Comments

  • Joanne says:
    March 1, 2020 at 4:28 am

    Your photography of this is fantastic. You have an eye for arranging the scene. I’ve made muffins similar to these, one of our favorites. The colorful icing on yours makes them shout,” Eat me now”.

    • Dina says:
      March 1, 2020 at 7:01 am

      Hi Joanne, so nice to hear from you always and thank you for the generous comment. I have been enjoying stretching my photography and styling skills, it’s fun:). I think we have similar taste i food, we love these kind of flavours as well. I hope all is well with you guys.