I already have a favourite orange muffin, this orange date muffin which uses the entire orange, zest, pith, and all. But, when I see an interesting idea, like including whole segments of citrus, I’m willing to give it a go.
The recipe is from The Perfect Finish by Bill Yosses and Melissa Clark. I actually made this twice: the first time, I didn’t have all the ingredients, and did questionable substitutions like using maple syrup instead of honey, and 2% milk instead of half-and-half cream. That batch turned out to be dry, and nearly burnt. As other reviews have noted, 45 minutes is way too long to bake any muffin.
The next time, I had honey (ordered directly from Dutchman’s Gold), as well as cream. And I also knew to bake the muffins at slightly cooler temperature, and check it at 25 minutes. They turned out much better. The crumb is very fine, and the orange segments held together, without turning the surrounding cake into mush. However, the citrus flavour is lacking, despite all the zest. Maybe I’ll just incorporate the idea of including whole segments into my favourite recipe.