Orange Cream Cheese Muffins

Ingredients:
1/2 small navel orange, cut into 6 to 8 pieces (including the peel)
4 ounces cream cheese, at room temperature, broken into 3 to 4 pieces
2 cups all purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup (1 stick) unsalted butter, slightly firm
1 cup sugar
2 large eggs
1 large egg yolk
1 tsp. pure vanilla extract

Directions:
Preheat oven to 375 F. and Grease muffin pan or line muffin tin with paper liners.
Fit food processor with steel blade and process the orange pieces until finely chopped.  
Add the cream cheese and process. Scrape down the bowl and process again.  
The mixture should retain some orange texture.
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
Cut the butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. 
Mix on medium speed until smooth and lightened in color, about 1 minute. 
Stop the machine and add the cream cheese/orange mixture, then mix on medium speed for one minute. 
Add the sugar in a steady stream, then blend in the eggs and yolk one at a time, 
allowing each egg to incorporate before adding another. Add the vanilla.
Reduce the mixer speed to low and add the flour mixture in three additions,
 mixing just until blended after each addition.
Portion level 1/4 cup scoops of the batter into the prepared pans. Bake for 22 to 25 minutes, 
or until the muffins are golden brown and the tops are springy to the touch. 
To ensure even baking, toward the end of baking time, rotate the pans top to bottom and front to back. 
Remove from the oven and place on a rack to cool.