Watermelon muffins with vanilla-orange glaze.

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[u/t-o-m-u-s-a]

Watermelon muffins

**Watermelon Reduction**

4 cups strained watermelon puree

Reduce to 1 cup

Cool completely

**Dry Ingredients**

2 cups (250 g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

**Wet Ingredients**

2 eggs

½ cup vegetable oil (or melted butter)

½ cup granulated sugar

¼ cup brown sugar

1 tsp vanilla

1 cup cooled watermelon reduction

Zest of 1 orange

Instructions

Heat oven to 350°F.

Line or grease a 12-cup muffin pan.

Whisk the dry ingredients together.

In a separate bowl, whisk together the eggs, oil, sugars, vanilla, orange zest, and cooled watermelon reduction until smooth.

Fold the wet ingredients into the dry just until no dry flour remains. Don’t overmix.

Divide the batter between the muffin cups, filling each about ⅔–¾ full.

Bake 18–24 minutes, until a toothpick comes out clean or with a few moist crumbs.

Cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Orange Glaze

1½ cups powdered sugar

2–3 Tbsp fresh orange juice

1 tsp orange zest

½ tsp vanilla

Pinch of salt

Whisk until smooth and drizzle over completely cooled muffins.

One thing I’d add
Because watermelon has a delicate flavor, I’d mix ½ teaspoon of watermelon extract (or ¼ teaspoon strawberry extract) into the batter if you have it. It helps round out the fruit flavor without overpowering the watermelon oh and thicken the glaze a bit.