Clementine & white chocolate muffins
I figure that, after the holidays, at least half the population of Quebec has a wooden box full of clementines left on the counter.
Certain that they’d finish them over the next month, everyone is now realizing that those beautiful orange orbs are quickly turning green and fuzzy. But that’s when I swoop in (*cue superhero arrival music*) and share my perfect clementine muffin recipe.
Here’s a tip: if you’re one or two clementines short, buy them individually, not by the case. 😉
- ServesYields 8 muffins
- Prep time15 min
- Cook time25 min
- Timeout20 min
- FreezingFreezes well
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 2 eggs
- 1/2 cup sugar
- 1 teaspoon clementine zest
- 1/4 cup canola oil
- 1/2 cup freshly squeezed clementine juice (amount of clementines needed varies, depending on size)
- 1/2 cup white or dark chocolate chips
For the icing
- 1/3 cup icing sugar
- 1 teaspoon clementine juice
- 2 teaspoons almond milk
- Preheat the oven to 350°F. Line 8 muffin cups with paper liners. Set aside.
- In a bowl, mix together the flour, baking powder, and salt. Set aside.
- In another bowl, beat the eggs, sugar, clementine zest, and oil together.
- Add the flour in thirds, alternating with the clementine juice.
- Add the chocolate, lightly stir (don’t stir too much or the muffins won’t have a nice texture) and pour into the muffin cups.
- Bake for 25 minutes. Let cool completely in the muffin cups.
- In a bowl, combine all the icing ingredients and serve with the muffins. It’s even better when the muffins are still warm!