Bread/Breakfast/Cakes/Dessert

Summer is coming Dreamsicle Muffins

Do you remember dreamsicles? The orange and vanilla popsicle almost icecream treat.

I think the closest thing that you can probably find is an orange creamsicle. Do you remember how much better the cream filed popsicles were than the regular popsicles? If not, you seriously need to get to the store now and buy a cream filled popsicle.

Did they discontinue the dreamsicle, is it now just an orange creamscile?

I have googled dreamsicle and I cannot find anything about it other than a measly reference in Wikipedia when discussing the history of popsciles. What am I missing? From best I can gather the two are not the same, but a dreamsicle is ice milk, versus the creamsicle is cream.

Dreamsciles are orange flavored and dreamy. These are called Dreamsicle Muffins because that sounds better than Orange Creamsicle Muffins.

If you haven’t noticed, we’ve been on a citrus fruit kick around here. Up on slate today are oranges. I wanted to do an orange muffin, but heavy on the vanilla, almost to create a dreamscile.

These mini-muffins do just that. If you want to go full cream overload, top with vanilla buttercream and turn that muffin into a cupcake.

Dreamsicle Muffins

  • Yield: 5 dozen mini-muffins
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes for mini-muffins

Ingredients

  • 1/2 cup butter, softened
  • 5.3 ounces of vanilla greek yogurt (single serving sized cup)
  • 2 cups sugar
  • 4 eggs
  • 1/4 cup orange zest, packed
  • 1/4 cup freshly squeezed orange juice
  • 1/2 cup milk
  • 2 teaspoons vanilla
  • 3 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • oil for greasing pans, or muffin cup liners
  • For glaze: 3 tablespoons orange juice, one cup powdered sugar, milk (optional, as needed)
  • For buttercream frosting: 1/2 cup butter, 2 teaspoons vanilla, 2 cups powdered sugar, milk (optional, as needed)

Instructions

  1. Preheat oven to 350 degrees F. Cream butter, yogurt and sugar. Add eggs and continue mixing. Add zest, juice, milk, and vanilla, mixing after each. Seperately combine flour, baking powder and salt. Add dry ingredients to wet, continue mixing. Grease or line muffin tins. Using small measuring scoop, or zip-lock piping bag, fill muffin cups. Bake mini-muffins for 14-15 minutes, until lightly golden. Remove from oven to cool.

  2. For glaze: Mix 3 tablespoons orange juice, and one cup powdered sugar. Add milk if necessary to reach the desired consistency.

  3. For buttercream: Beat 1/2 cup softened butter (not melted in the microwave), 2 cups powdered sugar and 2 teaspoons of vanilla. Add milk if necessary to reach desired consistency.

Notes

You can use this recipe to make full sized muffins. Should make about 2 - 2 and 1/2 dozen full sized muffins. Make sure to grease or line muffin tin, bake for 25 for full sized muffins. Alternatively you can make loafs. Again please grease or line loaf tin, and bake for 45-50 minutes. Insert toothpick or clean fork in center to check for done-ness.

We are trying to be more eco-conscious and so we are trying these new-to-use-cupcake liners:

For the mini muffin pan, I’ve found that if the kids want to help, using the zip-lock-bag-as-a-piping bag, can help. It reduces the amount of batter overflow. With larger muffins they seem to use a small measuring cup just fine, but with the mini-muffins, the muffin tin holds so little in each cup that we have major overflow issues (then with lots of fingers eating batter).

I also had some blood oranges leftover and wanted to use some to create a vibrant pink glaze. For others we used buttercream.

Baker and sometimes dinner maker.

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