Candied Orange Peel Muffins













¾ cup unsalted Butter, softened                 Swedish Pearl Sugar or

1 ½ cups Granulated Sugar                        Demarara Sugar

1 tsp. Orange or Lemon Extract

3 Eggs

3 cups All-Purpose Flour

1 Tbsp. Baking Powder

¼ tsp. Baking Soda

1 tsp. Salt

¼ cup Orange Juice

½ cup finely shredded Coconut

1 cup Candied Orange Peel



  1. Adjust oven shelves to 2nd & 4th Positions and heat oven to 375 degrees F.
  2. Either spray 2 muffins pans (24 cups in all) or line with paper muffins cups.
  3. In a large bowl, cream the Butter with the Sugar until the mixture is light and fluffy.
  4. Stir in the Extract.
  5. Add the Eggs one at a time, beating well after each addition.  (Note:  If using a food processor or electric mixer, the eggs may be added all at one time)
  6. Combine the Flour, Baking Powder, Baking Soda and Salt; add to the Creamed mixture.
  7. Mix just until all the ingredients are combined; stir in the Orange Juice, Coconut and Candied Orange Peel.
  8. Scoop into the prepared pans, filling each indentation just a little more than half way.
  9. If desired, sprinkle a spoonful of either the Pearl Sugar or the Demarara Sugar (raw sugar) over the tops of each muffin.
  10. Bake for 20 minutes or until a toothpick or cake tester comes out clean when inserted in the middle.
  11. Cool on a wire rack; plate and cover the muffins with plastic wrap until ready to serve.


Yield:  24 Muffins


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