Breakfast Bakes: Warm Orange Muffins

I was so excited by the piles of citrus at my local grocery store that I bought more than I could probably eat in a lifetime, so now I'm searching for ways to use up this bounty.  I love the idea of orange rolls, orange bread, orange muffins, so this recipe was right up my alley.  These muffins are fantastic, lightly scented, and just sweet enough.  Warm, with some good butter, they make a great breakfast.

Warm Orange Muffins
Adapted from Breakfast Bakes

1¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup granulated sugar
½ cup candied orange peel, chopped
1 large egg
Grated zest of 1 orange
½ teaspoon vanilla extract
½ teaspoon orange blossom water (optional)
1 cup buttermilk
½ stick unsalted butter, melted and cooled

Preheat the oven to 400°F.  Grease or spray a 12-cup muffin pan or line with paper liners.  Sift the flour, baking powder, and salt into a large bowl, then stir in the sugar and chopped orange peel, and make a well in the center.

Beat the egg, orange zest, vanilla extract, and orange blossom water in another bowl or 4-cup measure until foamy.  Beat in the buttermilk and melted butter.  Pour into the well and lightly stir until just combined.  Do not overmix; the batter should be slightly lumpy.

Spoon the batter into the prepared cups, filing each about ¾ full.  Bake until risen and golden, and a cake tester inserted in the center comes out clean, about 20 minutes.  Remove pan to a wire rack to cool, about 2 minutes, then remove muffins to the wire rack to cool slightly.  Serve warm.

Makes 12 muffins