Orange Muffins
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 â…“ 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.
My friend made your recipe and they were delicious. The orange really came through.
As an aside, your photography needs work. It looks like your muffins are sitting on a rag. Why not display them on pretty paper doillies. They deserve that.
So glad you enjoyed them, Liz!
And as an aside, I chose to style these photos with colorful kitchen towels and patterned muffin liners since those are things that I typically have on hand when baking muffins. I thought they made sense for the photos. But I'll keep my eyes peeled for some paper doilies the next time I go shopping. 😉
I think the photography is excellent. Nice touch with the muffin liners. Wouldn’t change a thing.
Ha ha, I appreciate that, DJ. 🙂
The flavor is nice, but they are pretty dense for my taste
How do these taste? Do they have a bold or mild orange flavor? Thanks!
I would say it's more on the mild side...you can taste the orange, but it's not overpowering. Hope that helps! 🙂
Omg! Amazing! I didn't have milk so I replaced the milk with plain yogurt and added white chocolate chunks (crushed up melting chocolate) and toasted coconut. I will MOST definitely be making these for friends this summer (I'm in Australia)
So fresh and yummy!
Used two oranges from a dear friend’s yard! I added a few pieces of walnuts to the batter. Thank you for the recipe.
So good
Can I use oil instead ?
Hi Sabrina! I've only ever made these muffins with butter, so I'm sorry that I can't answer your question. If you decide to try oil, please let us know how it works out! 🙂
I just made these muffins with canola oil instead of butter, and six tablespoons of liquid egg whites instead of eggs, because I had some leftover egg whites I wanted to use up, and this recipe came out great!
Hi! Really excited to try this recipe as I’ve got an orange tree that doesn’t see much love. All I have at home is whole wheat flour unfortunately. Is there anything you would recommend I do differently to keep these fluffy and light with whole wheat flour?
Hi Michelle! How lucky you are to have an orange tree! I typically use whole wheat pastry flour when baking quick breads and muffins, and I only use "regular" whole wheat flour for baking yeast breads. So while I know that any flour is hard to come by these days in general, unfortunately, I don't have a lot of experience with your question. However, I found this article for you and maybe it will help? https://www.thekitchn.com/the-most-important-thing-you-should-do-when-using-whole-wheat-flour-tips-from-the-kitchn-215312 Good luck! 🙂
Excellent!
LOVE THESE! New favorite! Made these just as written. It made 24 mini muffins and 6 regular size ones. I also made blueberry jam to spread on them when ready to eat and OH MY SO GOOD!!!! The simple orange peel topping really sets it off. Thanks!!!
We had an abundance of oranges from our tree and round this recipe. The muffins were delicious. We added chocolate chips to them too.
Do I separately mix the butter with hand mixer and the rest of the wet ingridients? Then add it to the flour mixture and combine? Or I put the butter directly into the flour mixture then mix with hand mixer? I'm confused.
Hi Ann! Just follow the steps in order. 🙂 Whisk together the dry ingredients. Cut the butter into the mixture of dry ingredients. Then blend the wet ingredients into the dry ingredient/butter mixture. Only one bowl is required. Hope that helps!
hi! my son is very picky, even with treats. His favourite muffins were chocolate but I can´t get to make them as good as his imagination. He wouldn't try any other flavor but he absolutely loved these orange muffins , thanks!!
What size muffin tins should I use?
Just a standard-sized muffin pan. 🙂
These weren't bad but it tastes more like a scone - you cut the butter into the dough and the dough is very very thick. I used whole wheat pastry flour so that may have been the difference. But I'm used to baking with 100% soft whole wheat flour. I don't use any white flour.
Is there a reason why you cut the butter into the flour? that is more of a biscuit/scone procedure - I may try creaming the butter with sugar for a less dense, more tender texture.
If adding, say chocolate chips, what would be a workable amount to avoid interfering with the proper muffin texture? Thank you
I think adding 1 to 1 1/2 cups of chocolate chips would be just fine, Lorr. 🙂
These sound lovely! I think I’ll try to substitute a gluten free flour and add some almonds for an extra crunch. ?
Sounds wonderful, Angela...please come back and let us know how they turn out with gluten-free flour! 🙂
This muffin is beautiful and yummy!
Thank you, Rahman! 🙂
Just made these this morning with our over abundance of oranges. They’re so good! Great recipe, easy to follow, came out perfect. Thanks!
Thanks for the really great recipe!
You're welcome! 🙂
My orange craving continues and this recipe for orange muffins does not disappoint! Delicious!!
Yay! Orange treats are the best, aren't they?! 😉
Muffins are such a great on-the-go breakfast and these orange muffins are amazing!
I couldn't agree more, Jillian! My family fought over these for breakfast. 😉