Breakfast

Buttermilk Orange Muffins with Spiced Walnut Topping

These flavorful, slightly sweet muffins make a low-calorie breakfast.

None
Natalie Perry
Servings
12
Prep Time
15 min
Cook Time
15 min
Duration
30 min

Ingredients

  • 1 cup barley flour
  • 3/4 cup whole-wheat pastry flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp coarse sea salt
  • 1 1/4 tsp ground nutmeg, divided
  • 3/4 tsp plus 1/8 tsp ground cinnamon, divided
  • 1/4 cup plus 1 tbsp chopped walnuts, divided
  • 2 large eggs
  • 1 1/4 cups whole buttermilk
  • 3 tbsp plus 1 tsp Sucanat, divided
  • 2 tbsp orange zest, plus 1/4 cup fresh orange juice with pulp
  • 1 tbsp safflower oil
  • 1 tsp pure vanilla extract

Preparation

  1. Preheat oven to 400°F. In a large bowl, combine flours, baking powder, baking soda, salt, 1 tsp nutmeg, 3/4 tsp cinnamon and 1/4 cup walnuts. In a medium bowl, whisk eggs; stir in buttermilk, 3 tbsp Sucanat, orange zest and juice, oil and vanilla. Add egg mixture to flour mixture; mix until just combined.
  2. Prepare topping: In a small bowl, combine remaining 1 tsp Sucanat, 1/4 tsp nutmeg, 1/8 tsp cinnamon and 1 tbsp walnuts.
  3. Line a 12-count muffin tin with paper liners. Fill each liner three-quarters of the way full with batter. Sprinkle topping over batter. Bake for 15 minutes, until a toothpick inserted into centers comes out clean. Let muffins cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Information

  • Serving Size 1 muffin
  • Calories 148
  • Carbohydrate Content 21 g
  • Cholesterol Content 34 mg
  • Fat Content 5 g
  • Fiber Content 3 g
  • Protein Content 4.5 g
  • Saturated Fat Content 1 g
  • Sodium Content 172 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g