Try these bright and cozy Upside-Down Citrus Muffins for a naturally sweet, gluten-free treat that’s perfect for brunch or a coffee date!
Last winter, I’d just come home from a weekend farmers’ market, arms full of fresh mandarins. After a long stretch of gloomy weather, I was determined to create something bright and cozy. As I pondered what to do with my armful of citrus, I remembered my grandmother’s famous recipe—a sweet and sticky upside-down cake. Inspired by the memory of this timeless dish, I decided to try my hand at a slightly healthier twist on my grandmother’s original recipe.
These upside-down citrus muffins are the perfect treat when you need a bit of citrus cheer. The oat flour, coconut sugar, and flax meal combine to create a wholesome and just-sweet-enough base. The muffins are topped with caramelized mandarin slices, adding a burst of sunshine to each bite. Ginger and cinnamon notes round out the flavors in this recipe, amplifying the warm and cozy flavor profile.
Try serving these muffins with your morning coffee or enjoy them as an afternoon snack. I also love making these muffins for gift baskets, and they have become a popular request among my friends. No matter the occasion, these upside-down citrus muffins are a sweet treat that’s sure to satisfy.
Are Upside-Down Citrus Muffins Healthy?
Unlike my grandmother’s indulgent upside-down cake recipe, these citrus muffins are full of nutrient-rich ingredients. Flax meal is a great source of fiber and omega-3 fatty acids. Mandarin oranges are rich in vitamin C and other antioxidants. The oat flour in this recipe is a good fiber source, and it is also a suitable choice for gluten-free diets. The coconut sugar is a lower-glycemic alternative to conventional refined sugars. Because this recipe only contains plant-based ingredients, it is appropriate for vegan diners. To reduce the sugar content in these muffins, you could consider swapping the coconut sugar for monk fruit sweetener or erythritol.
The Rich History Of Mandarin Oranges
Mandarin oranges are a small but popular fruit all across the world today. But did you know that the cultivation of this fruit began thousands of years ago? The history of mandarin oranges began in ancient India and China. Portuguese explorers later introduced this fruit across Europe and North Africa in the 15th century. According to Chinese customs, mandarins are a symbol of abundance and good luck. They are often presented as gifts during Lunar New Year celebrations. Mandarins didn’t become popular in America until the 20th century, when they were used in dishes like ambrosia and Jell-O salads. Today, these fruits are enjoyed across the world as a popular snack. Mandarins are especially well-suited for baking, as they contain a bright but not overpowering citrus flavor.
How Do I Store Leftovers?
To store leftover upside-down muffins, first place the remaining muffins in an airtight container. You can store them at room temperature for up to 1-2 days or in the fridge for up to 5 days. If you’d like to store your muffins longer, you can also freeze them for up to 2 months.
Serving Suggestions
If you’re serving these upside-down muffins as a mid-morning treat, I recommend pairing them with a Chai Latte or Strawberry Matcha Latte. To create the perfect brunch or breakfast spread, consider serving your muffins with Fruit Salad or Spinach Scrambled Eggs. Serving this dish as a refreshing dessert? You could also serve it with a scoop of Sugar-Free Frozen Yogurt or a dollop of Strawberry Yogurt.
Ingredients
- 2 tablespoons flax meal
- 1/4 cup + 1 tablespoon warm water
- 1/4 cup + 1 tablespoon melted coconut oil divided
- 1 1/4 cups coconut sugar lightly packed and divided
- 2 mandarin oranges plus zest
- 2 1/3 cups oat flour sifted
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tablespoon cinnamon
- 1/2 teaspoon ginger powder
- 2 teaspoons vanilla extract
- 1 teaspoon raw apple cider vinegar
- 3/4 cup pink grapefruit sparkling water at room temperature
Instructions
- In a small bowl, whisk together the flax meal and warm water. Make sure to add the flax meal into the bowl first and stir the water into it. Place the bowl into the refrigerator for 30 minutes so it can gel together.
- While the flax egg sits, divide 1 tablespoon of melted coconut oil between the 12 cavities of a muffin tin, or 1/4 teaspoon melted oil per cavity. Use your fingers or a paper towel to evenly coat each muffin cavity.
- Divide 1/4 cup of coconut sugar between the cavities (about 1 teaspoon per cavity), sprinkling evenly, just onto the bottom of each cavity.
- Zest both of the oranges into a large bowl (you'll use it later) and then peel them. Place the oranges on their side and slice each into six thin slices. Gently place one slice into the bottom of each muffin cavity. Set aside and preheat your oven to 350°F.
- In a medium bowl, stir together the sifted oat flour, baking powder, baking soda, salt, cinnamon, and ginger powder until well mixed. Set aside.
- Place the remaining 1/4 cup of melted coconut oil and 1 cup of coconut sugar into the large bowl with the orange zest and beat together with an electric hand mixer, just until the coconut sugar is moistened.
- Add the vanilla extract, apple cider vinegar, and the chilled flax egg into the sugar mixture and beat again until smooth and well mixed.
- Pour the sparkling water into the oil and sugar mixture and whisk until smooth. The top will foam from the carbonation, which is normal. Add the dry ingredients into the wet ingredients and whisk until smooth and lump-free.
- Divide the mixture between the muffin cavities, filling almost to the top.
- Bake until a toothpick comes out clean, about 18-20 minutes. Let cool for 5 minutes and then turn the tins upside down onto a cooling rack to release the muffins. Lightly press the muffins down onto the rack to slightly flatten the bottoms and let cool completely.
- Serve and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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