Orange Muffins
This post may contain affiliate links. Please read my disclosure policy.
These Orange Muffins are drizzled with a simple orange glaze and are flavored with fresh orange juice and zest!
These Orange Muffins are so easy to make and they’re flavored with fresh orange juice and zest! They’re also drizzled with a simple orange glaze which adds an extra burst of citrus flavor (and makes them look so pretty). If you’re in the mood for more muffins try my Jumbo Banana Muffins, Buttermilk Blueberry Muffins or Orange Chocolate Chip Muffins!
Ingredient Breakdown
All-purpose flour – this gives the muffins structure.
Baking powder and baking soda – both are necessary to make the muffins rise.
Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.
Granulated sugar – sweetens and tenderizes muffins.
Orange zest – adds extra orange flavor by rubbing zest and sugar together until it looks like wet sand. This releases orange oil from the zest.
Buttermilk – adds flavor, moisture and makes muffins super fluffy.
Orange juice – gives the muffins their orange flavor. Always use fresh orange juice for the best flavor. If using regular store bought orange juice make sure its 100% juice.
Eggs – helps bind the ingredients.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Orange Muffins
1. Make the Orange Muffins: in a small bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside.
2. In a medium bowl, rub together the granulated sugar and orange zest until it looks like wet sand. Then whisk in the buttermilk, orange juice, melted butter, eggs and vanilla extract until smooth and well combined.
3. Fold the dry ingredients into the wet ingredients until just combined.
4. Evenly divide batter between muffin cups. If desired sprinkle with sugar. Bake muffins at 400°F for 22 minutes. Store Orange Muffins in an airtight container for up to 4 days at room temperature.
5. Make the Orange Glaze: in a small bowl combine the confectioners’ sugar and orange juice then drizzle over cooled muffins. If desired, top with orange zest.
Pro Tips For Orange Muffins
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix your batter! This will cause too much gluten development and nobody likes rubbery muffins so after adding the dry ingredients only mix until just combined.
- Sprinkle raw sugar on top to get that signature crunchy muffin top. You could also use sparkling sugar.
- Fill your muffin cups 2/3 of the way full to get tall muffin tops. For a jumbo muffin pan I like to do 3 scoops of batter per muffin cup using this cookie scoop.
- Wait until the muffins are COMPLETELY COOLED before drizzling with the glaze otherwise it will melt.
My Favorite Muffin Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Jumbo Muffin Pans
- Jumbo Muffin Liners
- Cookie Scoop
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Orange Muffins
Equipment
- Jumbo Muffin Pan
Ingredients
Orange Muffins
- 250 g (2 cups + 1 tbsp) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 200 g (1 cup) granulated sugar
- zest of 1 orange
- 120 g (1/2 cup) buttermilk
- 120 g (1/2 cup) orange juice, strained about 2-3 oranges
- 113 g (1/2 cup) unsalted butter, melted
- 2 eggs
- 1 tsp vanilla extract
Orange Glaze
- 60 g (1/2 cup) confectioners' sugar
- 15 g (1 tbsp) orange juice, strained
Instructions
Orange Muffins
- Preheat oven to 400°F. Line a 6 count jumbo muffin pan muffin pan with paper liners.
- In a small bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside.
- In a medium bowl, rub together the granulated sugar and orange zest until it looks like wet sand. Then whisk in the buttermilk, orange juice, melted butter, eggs and vanilla extract until smooth and well combined.
- Fold the dry ingredients into the wet ingredients until just combined.
- Evenly divide batter between muffin cups. If desired sprinkle with sugar. Bake muffins for 22 minutes.
Orange Glaze
- In a small bowl combine the confectioners’ sugar and orange juice then drizzle over cooled muffins. If desired, top with orange zest.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Standard size muffins: You can use a standard size muffin pan for this recipe just decrease the baking time. Yields 12 standard muffins.
- Store Orange Muffins in an airtight container for up to 4 days at room temperature.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
