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–+ servings
Orange Muffins

Irresistibly Moist Orange Muffins for a Bright Start

These orange muffins are moist, fluffy, and bursting with citrus flavor, perfect for breakfast.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour No direct substitutions recommended, but gluten-free options can use a 1:1 blend.
  • 1 cup Granulated Sugar Consider substituting with brown sugar for a deeper flavor.
  • 1 tbsp Baking Powder Ensure it’s fresh for the best results.
  • 1 tsp Baking Soda Do not replace with extra baking powder.
  • 1 tsp Salt Feel free to use sea salt or table salt interchangeably.
  • 2 Eggs For a vegan version, use flax eggs (1 tablespoon flaxseed mixed with 2.5 tablespoons water per egg).
  • 1 cup Buttermilk Substitute with plain yogurt or milk mixed with vinegar.
  • 1/2 cup Vegetable Oil Can be replaced with melted coconut oil or butter for added flavor.
  • 2 tbsp Orange Zest Use zest from fresh oranges for the best taste.
  • 1/2 cup Fresh Squeezed Orange Juice Can swap in lemon juice for a different zest.
For the Optional Glaze
  • 1 cup Powdered Sugar Adjust with orange juice to achieve your desired consistency for dipping or spreading.

Equipment

  • Mixing bowls
  • measuring cups
  • Muffin Pan
  • Whisk
  • spatula

Method
 

Step‑by‑Step Instructions for Bakery Style Orange Muffins
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, crack two eggs and add the buttermilk, vegetable oil, orange zest, and fresh squeezed orange juice. Whisk until you have a smooth mixture.
  4. Gradually add the dry ingredients into the bowl with the wet ingredients, gently fold until just combined.
  5. Allow the muffin batter to rest for about 15 minutes.
  6. Fill each muffin liner generously to the top with the batter.
  7. Place the muffin pan in the oven and bake at 425°F for 7 minutes, then reduce to 350°F (175°C) and bake for 13-16 more minutes.
  8. Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
  9. If using a glaze, combine powdered sugar with orange juice in a small bowl and stir until smooth.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 10mgIron: 6mg

Notes

These muffins are perfect for a quick breakfast or a sweet snack.

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