Orange Muffins

Pin it

Introduction

These Orange Muffins are a burst of sunshine in every bite. You’ll love the perfect balance of tangy orange zest and juice, which creates a wonderfully moist and flavorful crumb. They’re finished with a simple, sweet glaze that makes them irresistible for breakfast or a snack.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 muffins

Ingredients

• 2 large eggs (at room temperature)
• ½ cup vegetable oil (you can also use melted butter if you like)
• ½ cup plain yogurt (natural or greek, can substitute with milk or sour cream instead)
• ¼ cup orange juice
• 1 tablespoon orange zest
• 1 teaspoon pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• ½ teaspoon orange extract (optional)
• 2 cups + 2 tablespoons all purpose flour
• ½ cup granulated sugar (these are not overly sweet, the glaze is sweet though. If you like sweet muffins, add more)
• 2 teaspoons baking power
• ½ teaspoon salt
• 1 cup powdered sugar
• 1 tablespoon orange juice

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the eggs, vegetable oil, yogurt, ¼ cup orange juice, orange zest, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and orange extract (if using) until smooth and well combined.
3. In a separate medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
4. Gently fold the dry ingredients into the wet ingredients using a spatula, mixing just until no large flour streaks remain. Be careful not to overmix.
5. Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
8. While the muffins cool, make the glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon orange juice until smooth. Drizzle the glaze over the cooled muffins.

Variations

• Orange Poppy Seed Muffins: Fold 2 tablespoons of poppy seeds into the batter with the dry ingredients for a delightful texture and flavor.
• Crumb Topped Muffins: Skip the glaze and top the batter before baking with a crumb topping made from ½ cup flour, ¼ cup brown sugar, and 3 tablespoons of cold butter rubbed together.
• Orange Cranberry Muffins: Fold ¾ cup of fresh or dried cranberries into the batter for a tart and festive twist.
• Individual Loaves: Bake the batter in greased mini loaf pans for about 22-25 minutes for a fun presentation.

Tips for Success

• For the best rise and texture, ensure your baking powder is fresh by testing it in hot water—it should fizz vigorously.
• For maximum orange flavor, use the zest from the orange you juice for the recipe. Wash the orange well before zesting.
• Bring cold ingredients like eggs and yogurt to room temperature for 15-20 minutes before starting; this helps them emulsify better with the oil for a more uniform crumb.

Storage & Reheating

Store completely cooled, glazed muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze unglazed muffins in a freezer bag for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds to refresh it.

FAQ

Can I use just milk instead of yogurt?

Yes, you can substitute the plain yogurt with an equal amount of milk, but the muffins will be slightly less moist and tangy.

My muffins didn’t rise very high. What happened?

This is usually caused by overmixing the batter or using old, inactive baking powder. Mix just until combined and check your baking powder’s freshness.

Can I make these muffins without the glaze?

Absolutely. The muffins are delicious on their own, though less sweet. You could also sprinkle them with coarse sugar before baking for a crunchy top.

How do I get the most zest from my orange?

Use a fine microplane zester for the best results. Only grate the bright orange outer skin, avoiding the bitter white pith underneath.

Can I use bottled orange juice?

Freshly squeezed orange juice is recommended for the best flavor, but you can use bottled orange juice in a pinch.

Why is there “2 cups + 2 tablespoons” of flour?

The extra 2 tablespoons help balance the moisture from the yogurt and juice, ensuring the muffins have the perfect texture—moist but not gummy.