Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Breakfast

Buttermilk Orange Muffins with Spiced Walnut Topping

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

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

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