1. Pre-heat the oven to 350 F. Line a cupcake pan with cupcake/muffin liners. Zest and juice blood oranges.
2. In a large mixing bowl, add eggs, blood orange juice, milk, amaretti and vanilla extract. Whisk until well combined. Add flour, sugar, baking powder and blood orange zest and mix in until well combined.
3. Spoon batter into the cupcake pan until each cup is 3/4 of the way full (~3 tbsp each).

Streusel

1. Add all the ingredients into a bowl and use a fork to combine until you have a sandy texture.
2. Spoon 2-3 tablespoons of streusel onto each muffin.
3. Bake for 20 -22 minutes or until a toothpick comes out clean. Cool on a rack.

Blood Orange Icing

1. Mix powdered sugar and blood orange juice until well combined. Spoon icing into a sandwich bag and snip off a corner. Drizzle the icing on top of the cooled muffins. Store in an airtight container for up to a week in the refrigerator.