Introduction
The bright, sunny flavor of fresh orange zest and juice truly shines in these tender muffins. They’re wonderfully moist thanks to the yogurt and oil, and the sweet orange glaze on top adds the perfect finishing touch. You’ll find these are a delightful, citrus-packed treat any time of day.
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
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease well.
- 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.
- In a separate medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and 1 tablespoon orange juice until smooth. Drizzle the glaze over the cooled muffins. Allow the glaze to set for a few minutes before serving.
Variations
- Crunchy Topping: Before baking, sprinkle the tops of the muffins with coarse sugar or sliced almonds for added texture.
- Citrus Twist: Substitute the orange zest and juice in the batter with lemon for bright lemon muffins, or use half lemon and half orange.
- Glaze-Free: Skip the glaze entirely for a less sweet, more breakfast-friendly muffin, or dust the cooled tops lightly with powdered sugar.
- Mini Muffins: Bake in a mini muffin tin for about 10-12 minutes for a perfect bite-sized treat.
Tips for Success
- For the most vibrant orange flavor, use freshly squeezed orange juice and zest the orange before juicing it.
- To prevent dense muffins, mix the wet and dry ingredients together only until just combined; a few small lumps are okay.
- Ensure your baking powder is fresh for proper rise. Test it by mixing a little with hot water—it should bubble vigorously.
- For even muffin tops and easier cleanup, use an ice cream scoop or large cookie scoop to portion the batter.
Storage & Reheating
Store leftover glazed muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm a muffin in the microwave for 10-15 seconds to restore its soft texture.
FAQ
Can I use only orange zest or only orange juice?
Using both is recommended for the fullest flavor, but you can use one in a pinch. If using only zest, increase it to 2 tablespoons. If using only juice, increase the ¼ cup in the batter slightly.
My batter seems very thick. Is that correct?
Yes, this is a thick batter, which helps create a nice domed muffin top. If it seems excessively dry, you can add an extra tablespoon of orange juice or yogurt.
Why are my muffins dense and not rising?
This is almost always due to overmixing the batter or using old/expired baking powder. Mix just until combined and check your leavener.
Can I make these muffins ahead of time?
Absolutely. Bake and cool the muffins completely, then store unglazed in an airtight container for a day. Prepare and add the glaze just before serving for the best texture.
What can I use instead of yogurt?
As noted in the ingredients, you can substitute the ½ cup yogurt with an equal amount of milk, buttermilk, or sour cream.
Can I freeze these muffins?
Yes, they freeze well for up to 3 months. Freeze them unglazed on a baking sheet, then transfer to a freezer bag. Thaw at room temperature and glaze before serving.