[Recipe] Orange Butter Muffins (with coconut sap sugar)

Today carries double significance: it’s Mother’s Day and my late father’s birthday. In our family, treasured recipes have always marked special occasions, but this Orange Cake feels like the one that best represents both of my parents. My mother first taught me to bake, yet in later years, my father lovingly took over the kitchen duties. Together, they would prepare this cake for birthdays and church potlucks, a tradition that wrapped celebration in warmth and memory.

I’ve tweaked the recipe slightly, choosing coconut sap sugar instead of refined sugar. In past experiments with sugar substitutes, the texture of my cakes always felt a little “off.” This time, though, the result was wonderful; the subtle caramel undertone of coconut sap sugar pairs beautifully with the bright citrus notes of orange. It’s a flavor that feels both nostalgic and new, a tribute to the lessons my parents passed down and the joy of continuing to adapt them.

Additional Notes:

- Using butter instead of shortening gives a richer flavor and softer crumb.

- Coconut sap sugar adds a caramel undertone, pairing beautifully with orange.

- For extra brightness, drizzle with a simple glaze (powdered sugar + orange juice).

- These mini muffins are best enjoyed fresh, but can be stored in an airtight container for 2-3 days.

Orange Butter Muffins. The coconut sap sugar gives it a brownish tinge.

Ingredients:

3 cups (360 g)	cake flour
2 pcs	eggs, room temperature
3 tsp	baking powder
1 tsp	salt
1/2 tsp	baking soda
2/3 cup (151 g)	shortening or butter
1 cup (200 g)	coconut sap sugar
1 cup	orange soda
1/2 cup	milk
2 tsp	orange extract (or vanilla)
1 tbsp	orange zest (optional)

Prep 15 min
Cook 20 min
Serves 18 mini muffins

Instructions

Cream butter and sugar. Beat the butter (or shortening) with coconut sugar until light and fluffy.
Add eggs and flavoring. Mix in eggs one at a time, then add orange extract and zest if using.
Prepare dry mix. Sift together cake flour, baking powder, baking soda, and salt.
Combine wet and dry. Alternately add dry ingredients with orange soda and milk, beginning with soda and ending with milk. Mix gently until just combined.
Fill molds. Scoop batter into greased silicone muffin molds or lined cups, filling about 2/3 full.
Bake. Airfry at 330°F (166°C) for 20 minutes (350°F or 177°C for traditional convection ovens), or until golden and a toothpick comes out clean.
Cool. Let muffins cool slightly before removing from molds. Serve warm or at room temperature.