Description
Zesty orange muffins bring sunshine to your breakfast table with their burst of citrusy goodness. Tender crumbs and fresh orange flavor make these little treats a delightful morning companion.
Ingredients
Scale
Main Ingredients:
- 3 cups all purpose flour
- 1 ½ cups granulated sugar
- 2 large eggs
- ¾ cup buttermilk
- ½ cup vegetable oil
- 3 tablespoons orange zest
- ¼ cup fresh squeezed orange juice
Supporting Ingredients:
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Glaze:
- 1 ⅓ cups powdered sugar
- 3 tablespoons fresh squeezed orange juice
Instructions
- Whisk 3 cups flour, 1 ½ cups sugar, 3 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt together in a medium bowl until completely combined.
- Crack 2 large eggs into a separate large bowl and beat them gently. Pour in ¾ cup buttermilk, ½ cup vegetable oil, 3 tablespoons orange zest, and ¼ cup fresh orange juice.
- Stir the wet ingredients with a spatula for about 30 seconds until they are smoothly integrated.
- Fold the dry ingredient mixture into the wet ingredients, mixing just until everything combines. Your batter will look thick and slightly lumpy.
- Cover the batter bowl with a kitchen towel and let it rest for 15 minutes at room temperature.
- Preheat your oven to 425°F and line a 12-count muffin pan with 6 muffin liners, spacing them evenly.
- Divide the batter among the liners, filling each to the very top and smoothing the surfaces with a small spatula.
- Sprinkle sanding sugar on top of each muffin if you prefer a sweet, crunchy topping.
- Bake at 425°F for exactly 7 minutes, then reduce the oven temperature to 350°F without opening the door.
- Continue baking for 13-16 minutes until a toothpick inserted in the center comes out completely clean.
- Remove the pan from the oven and let the muffins cool inside the pan for 10 minutes.
- Whisk 1 ⅓ cups powdered sugar with 3 tablespoons fresh orange juice until a smooth glaze forms.
- Dip each muffin top into the glaze or drizzle the glaze over the tops using a spoon.
Notes
- Resting the batter helps develop a tender crumb and allows the flour to absorb liquid, creating a more flavorful muffin.
- For maximum orange flavor, use fresh orange zest and juice from the same orange to ensure a bright, intense citrus taste.
- Baking at two different temperatures creates a tall, domed top with a crisp exterior and soft interior.
- Gluten-free bakers can substitute all-purpose flour with a 1:1 gluten-free baking blend, ensuring the same texture and rise.
- Prep Time: 20 minutes
- Cook Time: 20-23 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 30 mg