Orange Muffins are tender, lovely, and easy to make from scratch, with delicate flavors of vanilla and citrus from fresh orange juice and zest!
Muffins have always been one of my favorite things to bake and -- let's face it -- eat. So I love coming up with new variations of my tried-and-true recipes! And these Orange Muffins are just that.
Awhile back, I converted my longtime favorite Classic Blueberry Muffin recipe into Whole Wheat Lemon Blueberry Muffins. And since those turned out so yummy, I decided to experiment and see if that same base recipe would work with flavors of orange and vanilla.
Fresh Orange Muffins
And wouldn't you know it? It did! These Orange Muffins didn't just work...they turned out absolutely delicious. They're soft and tender but not too light, with a moist crumb. The fresh squeezed orange juice and orange zest lends them just the right amount of citrus flavor. And that citrus punch is nicely balanced by a generous amount of pure vanilla extract.
Orange Vanilla has long been one of my favorite scents for a candle, so I'm happy to report that the combo works equally well as a muffin flavor! 😉 Ha.
Add-Ins
It seems that orange muffins are typically peppered with cranberries. And while those are certainly delicious, I have to admit that I love the simplicity of these "plain" Orange Muffins. That being said, it would be easy to jazz them up with a variety of add-ins:
- Fresh berries, such as blueberries, raspberries, or blackberries
- Dried fruit, such as cranberries, cherries, or raisins
- Chocolate chips or chunks
- Chopped toasted nuts
- Shredded coconut
- Poppy seeds
Ideas for Toppings
- These muffins are perfectly delightful plain and simple. I did sprinkle the tops with a bit of additional fresh orange zest after they cooled, but that was more to make them pretty for photos than anything. 😉
- I typically love sprinkling my homemade muffins with coarse sparkling sugar before they go into the oven...it gives the tops a nice, sweet crunch. Alas, I couldn't find my sparkling sugar when I made these -- ha.
- These muffins would also be yummy drizzled with a nice orange glaze.
- It's super quick and simple to make one by squeezing 2 tablespoons fresh orange juice into a bowl.
- Gradually stir in about 1 ⅓ cups of powdered sugar, adjusting the proportions (if necessary) until the right consistency is reached.
- Then mix in ½ teaspoon pure vanilla extract and generously drizzle the glaze over the tops of the muffins!
Make 'em Healthy(-ish)
If you'd like to make these Orange Muffins a bit more wholesome, you may substitute whole wheat pastry flour for the all-purpose flour.
Whole wheat pastry flour is 100% whole wheat, but it lends baked goods a light taste and texture that's more akin to that of white flour. It's an all-star pantry staple at my house and I adore baking with it.
Tips, Tricks, & Equipment
- This recipe comes together quickly in the bowl of a stand mixer, but you can also mix it in a bowl by hand if you prefer.
- I finally broke down and bought some spiffy new muffin pans to replace the rusted-out ones that I've been using for years. So in case you're in the same boat and like the pan pictured in this post, here ya go! 😉
- I like to use a cookie scoop to neatly fill my cupcake liners, because otherwise, I make a total mess.
- When I made this recipe, the juice and zest from 2 large naval oranges was plenty.
- This is the whole wheat pastry flour that I usually buy.
- Vanilla is very expensive these days, but I maintain that it makes such a difference to the flavor of baked goods to use a good quality pure vanilla extract. I used to be a Nielsen-Massey snob --- and I still looooooove the stuff -- but I just can't stomach the price of the 32-ounce jug (that used to cost $30-something!). So now I just buy whatever real vanilla extract comes at the best price.
- Muffins are best enjoyed fresh. Completely cool leftover muffins may be stored in an air-tight container at room temperature for up to two days. After that, transfer any leftovers to the refrigerator. And hey, even a slightly stale muffin is delicious reheated in the microwave for a few seconds, particularly if it's been sliced open and spread with a pat of salted of butter. 😉
Orange Muffins
Ingredients
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ½ cup (1 stick) butter, softened
- 2 eggs, at room temperature
- ½ cup milk, at room temperature
- ½ cup orange juice, fresh-squeezed
- 1 tablespoon pure vanilla extract
- 1 tablespoon orange zest
Instructions
- Preheat oven to 400°F. Line 16 muffin cups with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Work in the softened butter with an electric mixer or fork. Blend in the eggs, milk, orange juice, vanilla, and orange zest until all ingredients are incorporated, but do not overbeat. Evenly divide the batter between the 16 prepared muffin cups.
- Bake for 15 to 20 minutes or until the muffins just test done with a toothpick, taking care not to overbake. After a few minutes, remove the muffins from the pans and cool on a wire rack, or eat them warm out of the oven with a pat of salted butter.
Video
Notes
- I made this recipe using the juice and zest from 2 large naval oranges.
- Muffins are best enjoyed fresh. Completely cool leftover muffins may be stored in an air-tight container at room temperature for up to two days. After that, transfer any leftovers to the refrigerator.
Patricia Cote
Very good, easy, and clear instructions. I didn't have coarse sugar so I used brown sugar, yumm! It's definitely a keeper! 🙂
Kirsty
Great muffins, i did However add dark chocolate chips and that really made them super amazing. 100% will make these again!
Laureen
i added chocolate chips which made them even better
Martha
was scared because the batter came out so sticky but they turned so nice and fluffy! Will definitely make them again
Tess
I to bake today and very nice thank you for sharing this recipe and I would love love to share this recipe to my friends have a great day.
Brigid
I substituted the milk for yogurt and reduced the flour content to make it soft-dropping consistency. I only had self raising flour so I used that and left out the baking powder. They turned out lovely and light and flavoursome. Perfect with a cup of tea for a weekend breakfast.
Amanda
They turned out great! My husband loves them. I didn't even have an orange to zest so I had to go without it and we still liked them a lot.
Melinda S.
WOW!!! I made 1/2 batch of these this morning to try out the recipe exactly as written, and they are perfectly wonderful! Will be making them again and again.
tt
Yum! Several years ago I made some orange cinnamon muffins and I had been craving them lately but couldn’t find the same recipe. After a failed attempt with a different recipe I tried yours out with a teaspoon of cinnamon added to the batter and cinnamon sugar sprinkled on the tops and they came out so good! Thanks so much!
Marta K
Hi Samantha,
Your recipe sounds scrumptious. I'd like to know if the muffins would be still successful if I use an additional 1/4 cup of orange juice instead of milk? I would like to bake them tomorrow. Thank you.
Marta
Samantha Skaggs
Sorry for my delayed reply, Marta, but I think that substitution should work. Let me know how your muffins turned out if you tried it! 🙂
Susan Jones
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Megan
I usually prefer dense muffins but my daughter requested fluffy ones, and when I came across this post, the pictures looked so delicious that I had to try them. I substituted half of the butter with canola oil. They were deemed appropriately fluffy :-). The orange flavor is mild even for those with delicate palates. I did think they looked a bit pale coming out of the oven, so I baked 2 extra minutes to get some visibly toasty edges. Next time I may try a sprinkle of sugar on top for color. Thanks for the recipe, Samantha! I will definitely be making them again.
Monica
These are delicious! We made them into mini muffins and added chocolate chips (1/4 cup) for a perfect treat for my toddler and us! The recipe ended up being about 30-34 mini muffins and I baked for 15 minutes.
Shan
Not sure. Too dry for my taste. I didnt get to put in all flour...else the muffin would be brick like.
elle
so this mind sound really dumb of me but can anyone tell me if it is 206 per muffin or for the whole recipe?
Samantha Skaggs
No problem, Elle...this recipe makes 16 servings/muffins, and the nutritional info is per serving. So there are 203 calories in each muffin. 🙂
samanta aniston
I tried this recipe…muffins turned out very well. Tqvm for sharing.
Pamela
Had a bit of insomnia this morning so I made a half a batch of these. Also added coconut because I’m a coconut head and a little extra milk. I sprinkled the rest of the orange zest on top before baking along with some raw cane sugar and they were delicious! I made four big muffins with half a recipe. That being said, I forgot to put the sugar in (hazards of baking at 4 AM) but they were surprisingly good anyway! And less calories 😊. Thanks for a great recipe—
Judy
These are delicious and easy to make..... have made them twice in 2 weeks !!! Today I used lemon juice instead of the orange and they were YUMMY.
Vanessa
Made these for breakfast and they were a huge hit! Definitely one of the better baking recipes I've come across. My kids gobbled them up. I was out of eggs so substituted banana, left the banana a little chunky and the flavor paired nicely with the orange and vanilla.
Chrissy
Can I add some cream cheese to theses
Samantha Skaggs
I think that would work if you follow the method described in this recipe: https://www.fivehearthome.com/mixed-berry-cream-cheese-muffins/. 🙂