Why I’ll Love This Recipe
I enjoy how easy these muffins are to make with simple pantry staples.
The fresh orange juice and zest give every bite a bright, citrusy flavor.
I get moist, tender muffins with a light and fluffy texture.
I can enjoy them for breakfast, brunch, or as a sweet snack.
They freeze beautifully, making them perfect for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- salt
- eggs
- fresh orange juice
- orange zest
- milk
- vegetable oil or melted butter
- vanilla extract
Optional orange glaze:
- powdered sugar
- fresh orange juice
- orange zest
Directions
- I preheat the oven to 375°F (190°C) and line or grease a 12-cup muffin pan.
- I whisk together the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl.
- In a separate bowl, I whisk the eggs, orange juice, orange zest, milk, oil or melted butter, and vanilla until smooth.
- I pour the wet ingredients into the dry ingredients and stir gently until just combined.
- I divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- I bake the muffins for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- I allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.
- If I want extra citrus flavor, I whisk together the glaze ingredients and drizzle it over the cooled muffins. (https://sallysbakingaddiction.com/whole-orange-blender-muffins/)
Servings and Timing
- Servings: 12 muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- I add chocolate chips for a sweet chocolate-orange combination.
- I mix in fresh blueberries for a fruity twist.
- I fold chopped walnuts or pecans into the batter for added crunch.
- I sprinkle coarse sugar on top before baking for a crisp bakery-style finish.
- I add poppy seeds for a delicious orange poppy seed version.
Storage/Reheating
I store the muffins in an airtight container at room temperature for up to 3 days.
For longer storage, I refrigerate them for up to 1 week.
I freeze the cooled muffins in a freezer-safe container for up to 3 months and thaw them at room temperature before serving.
To reheat, I microwave a muffin for about 15–20 seconds or warm it in a 300°F (150°C) oven for 5–10 minutes.
FAQs
Can I use bottled orange juice?
Yes. I can use bottled juice, but I prefer fresh orange juice because it provides a brighter and more natural citrus flavor.
Can I make these muffins ahead of time?
Yes. I often bake them a day ahead and store them in an airtight container until I’m ready to enjoy them.
Why are my muffins dense?
I avoid overmixing the batter because too much stirring develops the gluten and results in heavier muffins.
Can I add an orange glaze?
Yes. I like to drizzle a simple mixture of powdered sugar and fresh orange juice over the cooled muffins for extra sweetness and citrus flavor.
Can I freeze Orange Muffins?
Yes. I freeze the muffins after they have cooled completely, and they stay fresh for up to 3 months.
Conclusion
I find these Orange Muffins to be the perfect combination of simplicity and fresh citrus flavor. They’re soft, moist, and easy enough to make any day of the week while still feeling special enough for brunches or celebrations. Whether I enjoy them plain or topped with a sweet orange glaze, they always bring a bright, homemade touch to my table.
PrintOrange Muffins Recipe
These soft and fluffy Orange Muffins are bursting with fresh citrus flavor from orange juice and fragrant zest. They’re perfect for breakfast, brunch, or an afternoon snack, with an optional orange glaze for extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 cup milk
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- Optional glaze: 1 cup powdered sugar
- Optional glaze: 2 tablespoons fresh orange juice
- Optional glaze: 1 teaspoon orange zest
Instructions
- Preheat the oven to 375°F (190°C) and line or grease a 12-cup muffin pan.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- In a separate bowl, whisk together the eggs, orange juice, orange zest, milk, vegetable oil or melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes before transferring them to a wire rack.
- If desired, whisk together the glaze ingredients and drizzle over the cooled muffins before serving.
Notes
- Fresh orange juice and zest provide the brightest citrus flavor.
- Add chocolate chips, blueberries, chopped walnuts, pecans, or poppy seeds for tasty variations.
- Sprinkle coarse sugar on top before baking for a bakery-style finish.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze cooled muffins for up to 3 months and thaw at room temperature before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 235 kcal
- Sugar: 17 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
