Blood Orange Vanilla Bean Muffins with Coconut
Prep time: 
Cook time: 
Total time: 
Yields: 12
  • 1-2 tablespoons finely grated blood orange zest, divided
  • ¼ cup turbinado sugar
  • ½ cup granulated sugar
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 (5-6 oz) container vanilla bean yogurt
  • 1 egg, slightly beaten
  • ½ cup fresh blood orange juice
  • 6 tablespoons virgin coconut oil, melted
  • 2 teaspoons vanilla bean paste (vanilla extract can be substituted)
  • unsweetened coconut flakes to top, optional
  1. Preheat oven to 400°F and line a 12-cup muffin pan with paper liners.
  2. In a bowl, or large measuring cup, mix the yogurt, egg, and blood orange juice. Set aside and let it come to room temperature.
  3. Meanwhile, in a small bowl, stir together 2 teaspoons of the blood orange zest and ¼ cup turbinado sugar. Set aside.
  4. In a large bowl, whisk together the granulated sugar, flour, baking powder, and salt. Set aside.
  5. Melt the coconut oil and whisk it into the room temperature yogurt mixture. If the coconut oil begins to harden in the yogurt mixture you can microwave on high for a few seconds, or just until the coconut oil stays melted. Stir in the vanilla bean paste and the remaining blood orange zest.
  6. Add the liquid mixture to the flour mixture and gently stir with a rubber spatula until just combined. Be careful to not overwork the batter, it will be lumpy.
  7. Divide the batter into the 12 lined muffin cups. Sprinkle with the turbinado zest mixture, followed by a pinch of the coconut flakes.
  8. Bake for 14-18 minutes, or until the tops spring back when lightly touched.
  9. Remove the muffins from the pan and cool on a wire rack.
In place of the turbinado sugar any raw large crystal sugar will work. If you don't have any on hand granulated sugar can be used in a pinch.
If blood oranges are not available at your local market any orange that you can find will work with this recipe.
Recipe by Bake 2 The Future at