Description
These delightful Orange Muffins burst with fresh citrus flavor, combining zesty orange zest and juice with a tender, moist crumb. Perfect for breakfast or a sweet snack, they feature a light glaze that enhances their bright and tangy profile. Quick to prepare and baked to golden perfection, these muffins are sure to become a favorite.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1½ cups granulated sugar
- 3 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 2 large eggs
- ¾ cup buttermilk
- ½ cup vegetable oil
- ¼ cup fresh-squeezed orange juice
- Zest of 3 oranges (3–5 Tbsp)
Glaze
- 1 â…“ cup powdered sugar
- 3 tbsp fresh-squeezed orange juice
Instructions
- Prep the Oven & Muffin Pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners to prevent sticking and ease removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to combine evenly.
- Mix Wet Ingredients: In a separate bowl, beat the eggs, then add the buttermilk, vegetable oil, orange zest, and fresh-squeezed orange juice. Whisk together until the mixture is smooth and well combined.
- Combine Wet & Dry: Pour the wet ingredients into the dry ingredients. Using a spatula, fold gently until just combined to avoid overmixing, which can make the muffins tough.
- Fill Muffin Cups & Bake: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Bake in the preheated oven for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Optional Glaze: To enhance your muffins, whisk together the powdered sugar and orange juice until smooth. Drizzle the glaze over the cooled muffins for an extra burst of citrus flavor and a pretty finish.
Notes
- Do not overmix the batter to keep the muffins light and fluffy.
- If you prefer a stronger orange flavor, consider adding additional zest to the batter.
- For a dairy-free version, substitute buttermilk with almond milk mixed with a tablespoon of vinegar.
- Make sure muffins are completely cooled before glazing to prevent the glaze from melting.
