Orange Muffins

These wonderful orange muffins are tender, moist and bursting with bright orange flavor and drizzled with an easy orange glaze. A great on-the-go breakfasts ready in less than 30 minutes

Prep Time10

Cook Time15

Total Time25

Course: muffins

Cuisine: American

Keyword: orange muffins

Servings:

Calories: 207kcal

Author: Katia

Ingredients

2 ¼ cup (312 grams) All-purpose flour
¾ cup (150 grams) sugar (granulate, caster, or brown are fine)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
½ cup (120 ml) vegetable oil
½ cup (120 ml) buttermilk
½ cup (120 ml) orange juice (from 2 large oranges)
2-3 tablespoons orange zest (from 2 large oranges)
1 teaspoon vanilla extract

Orange glaze (optional)

⅔ cup confectioner's sugar
1 ½ - 2 tablespoons orange juice
3 tablespoons pearl sugar (optional)

Instructions

Preheat oven to 200°C/390°F. Line a 12-cup muffin pan with paper liners.
Zest and juice the oranges: Using a microplane or a grater, zest the oranges and squeeze their juice out. Set aside.
Dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Wet ingredients: In a separate bowl, whisk buttermilk, oil, eggs, orange juice, vanilla and orange zest.
Combine: Add the wet mixture to the dry mixture. Stir gently until just combined - some flour lumps in the batter are fine. Do not overmix.
Bake: Evenly divide the batter into the muffin liners. Bake for 5 minutes, then turn the oven down to 180°C/350° and keep baking for a further 9-10 minutes. Insert a skewer into a muffin, if comes out clean the muffins are ready. Do not overcook them.
Remove muffins from the muffin tin immediately onto a cooling rack.
Make the glaze: In a small bowl, combine the confectioner's sugar and orange juice (keep in mind the glaze is quite thin with this ratio). Whisk until smooth. Add more confectioner's sugar to thicken if desired. Drizzle glaze over cooled muffins. Enjoy!

Notes

Spoon & level method: spoon the flour into the measuring cup (do not press it), then use the back of a knife to level off the top of the cup. Don’t scoop the flour out of the bag with your measuring cup because you could end up with more flour than you need (aka stiff batter and dry muffins!).

Storage instructions: They keep well for 3-4 days in an airtight container on the countertop. To freeze: Let the muffins cool completely, then put them in an airtight container and freeze for up to 3 months.

Nutrition facts: The nutrition values are for one serving and are based on an online nutrition calculator (the optional glaze is not included). It’s an estimate only and should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition