Orange Muffins

glazed orange muffin topped with orange peel

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Soft, fluffy orange muffins made with real orange zest and juice, then finished with a simple orange glaze for a bright, bakery-style treat.

Prep Time15

Cook Time20

Resting Time15

Total Time50

Course: bread, Breakfast

Cuisine: American

Servings: servings

Calories: 336kcal

Author: Heather Perine

Ingredients

For the muffins

1 cup (200 g) granulated sugar
2 Tablespoons orange zest about 2 large oranges
2 cups (240 g) all-purpose flour spooned and leveled
1 Tablespoon baking powder
½ teaspoon salt
1 large egg room temperature
⅔ cup (160 ml) milk
½ cup (120 ml) neutral-tasting oil (I like to use either canola or vegetable)
1 teaspoon vanilla extract
2 Tablespoons orange juice

Orange Glaze

1 cup (113 g) powdered sugar
2-3 Tablespoons orange juice

Instructions

Combine dry ingredients. In a mixing bowl, combine the sugar and orange zest. Rub the zest into your fingertips. Add the all-purpose flour, baking powder, and salt and whisk to combine. Set aside. 1 cup (200 g) granulated sugar 2 Tablespoons orange zest 2 cups (240 g) all-purpose flour 1 Tablespoon baking powder ½ teaspoon salt
Combine wet ingredients. In a second mixing bowl, whisk together egg ,milk, oil, and vanilla extract. 1 large egg ⅔ cup (160 ml) milk ½ cup (120 ml) neutral-tasting oil 1 teaspoon vanilla extract 2 Tablespoons orange juice
Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula or wooden spoon just until just combined. Do not overmix. I like to let the batter rest for 15 minutes before baking to ensure taller muffins. While the batter rests, preheat the oven and prepare the pans
Preheat and prepare the pan. Position a rack in the center of your oven and preheat the oven to 425F. Line a muffin pan with paper liners. I line two muffin pans, and line every other well (this helps for tall muffins).
Bake the muffins. Divide muffin batter into the muffin wells up to the top. Bake at 425°F for 5 minutes, then, keeping the muffins in the oven (do not open the oven door!), reduce the oven temperature to 350°F (177°C) and continue to bake for 15 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean or with a few moist crumbs the muffins are done. Allow to cool for 10 minutes in the muffin tray then remove and allow to cool on a wire rack.
Make the glaze. In a small bowl whisk together the powdered sugar and orange juice. Adjust consistency if needed. Drizzle the glaze (or give each muffin a dunk) over each muffin. 1 cup (113 g) powdered sugar 2-3 Tablespoons orange juice

Video

Notes

Storage: Store orange muffins in an airtight container at room temperature for up to 3 days. If glazed, allow the glaze to set before storing. For longer storage, refrigerate for up to 5 days.
Freezing: To freeze, wrap unglazed muffins individually and store in a freezer-safe bag for up to 2 months. Thaw at room temperature and glaze before serving for best texture.

Nutrition