Orange and Fennel Muffins

Preheat the oven to 425°F/218°C. Grease a cupcake/muffin pan with butter or cooking spray, making sure to grease the top of the pan as well so the muffin tops don’t stick to it. You can also use muffin liners instead.

In a medium mixing bowl, make the streusel by whisking together all-purpose flour, ground fennel, granulated sugar, and brown sugar. Pour in unsalted butter and Florida Orange Juice and mix until you have a crumbly mixture. Set aside.

In a large mixing bowl, add all-purpose flour, baking powder, baking soda, and salt. Whisk well and set aside.

In a separate mixing bowl, whisk together eggs and granulated sugar for 1 minute or until light and creamy. Add in the milk and Florida Orange Juice and whisk for 30 seconds. Add 1 tbsp vanilla and whisk until well combined. Slowly pour in the melted butter while whisking.

Pour the liquid ingredients into the bowl with the dry ingredients and gently fold the mixture with a spatula by scraping the sides of the bowl and then down the center. Once half the flour has been incorporated add in your mix-ins. Fold until there are no streaks of dry flour anywhere in the batter.

Use an ice cream scoop or large spoon to spoon the batter into the muffin tin. Fill each cavity to the top. Gently smooth the tops out with a spoon and sprinkle on the orange fennel streusel. Bake for 15-17 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool for 10 minutes before removing from the pan and cooling completely on a rack. Store individually wrapped in plastic wrap or in an airtight container for up to 3 days.