Orange Muffins
This easy recipe for Orange Muffins is perfect if you love the bright and tangy flavor of fresh orange juice and zest. It’s also super simple to bake.
Ingredients
- 2 large eggs at room temperature
- ½ cup (120ml) vegetable oil you can also use melted butter if you like
- ½ cup plain yogurt natural or greek, can also use milk or sour cream
- ¼ cup (60ml) orange juice
- 1 tablespoon orange zest
- 1 teaspoon pure vanilla extract
- ½ teaspoon orange extract optional
- 2 cups + 2 tablespoons (270g) all purpose flour
- ½ cup (100g) 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
For the glaze
- 1 cup powdered sugar
- 1 tablespoon orange juice
Instructions
- Preheat the oven to 350°F/180°C, and line a muffin pan with muffin liners. Set aside.
- In a large bowl, beat the eggs with a whisk then add the oil, yogurt, orange juice and zest, and vanilla extract (and orange extract if using). Whisk to combine.
- Add flour, sugar, baking powder, and salt. And whisk until just combined.
- Divide the batter between 12 muffins cups, I use a cookie scoop. And bake for 20 minutes or until a toothpick comes out clean from the center of the muffin. Allow to cool completely.
- To make the glaze, mix the powdered sugar and orange juice. Adjust the consistency to your liking by adding more orange juice. Drizzle over the cooled muffins, and garnish with orange zest.
Notes
- Don’t Overmix the Batter: to get light and fluffy muffins, you should resist the urge to stir the batter past the point where the dry ingredients are moistened. Too much mixing will create dense muffins.
- Use Fresh Oranges: If you have access to fresh, juicy oranges, juice them to make this recipe. If you can’t get good oranges, it’s okay to use bottled orange juice too.
- To Zest the Oranges: The best tool for zesting citrus is a very fine grater, also called a Microplane. This too allows you to remove just the dark orange outer layer of the orange and leaves the bitter white pith behind. It’s easier to zest your oranges before you juice them.
- Orange Extract is Optional: This orange extract is quite delicious to bake with, and is handy to keep in the kitchen as it can be used as a replacement for the flavor of orange zest. In this recipe, we’re using the zest and the extract to get the best flavor. You can also add more zest to the batter for extra flavor.
- Pro Tip for Extra Orange Flavor: Infuse the sugar with the orange zest. Instead of just adding the zest into the dough at the end, use your fingers to blend the zest with the granulated sugar first. The orange flavor will be more pronounced this way!
- Make Orange-Cranberry Muffins: Add at least a cup of fresh or frozen and thawed cranberries to the batter for a delicious variation on this orange muffin recipe. If you add cranberries, you’ll end up with a few more muffins too.
- Storing: These muffins will stay fresh at room temperature for up to 4 days. Keep them covered tightly. You can also freeze orange muffins in an airtight container for up to 3 months. I suggest wrapping them individually with plastic wrap for best results.
Nutrition
Serving: 1muffin with glaze | Calories: 178kcal | Carbohydrates: 38g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 116mg | Potassium: 68mg | Fiber: 1g | Sugar: 20g | Vitamin A: 72IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/orange-muffins/