Description
These delicious orange muffins are a perfect balance of sweet and tangy, featuring fresh orange juice and zest to brighten every bite. Soft, moist, and lightly sweetened, they make an ideal breakfast treat or afternoon snack. A simple powdered sugar glaze adds an optional touch of extra sweetness and shine.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/2 cup milk
Glaze (Optional)
- 1/2 cup powdered sugar
- 2 tablespoons fresh orange juice
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.
- Prepare the Dry Ingredients: In a medium bowl, thoroughly whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Make the Batter: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, fresh orange juice, and orange zest for a fresh citrus flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Mix gently to combine, being careful not to overmix to keep the muffins tender and light.
- Bake the Muffins: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Glaze (Optional): For an extra touch of sweetness and shine, whisk together powdered sugar and fresh orange juice in a small bowl until smooth. Drizzle this glaze over the cooled muffins and let set before serving.
Notes
- Do not overmix the batter to maintain a tender crumb.
- You can substitute milk with almond or oat milk for a dairy-free option.
- The glaze is optional but adds a lovely citrus sweetness and glossy finish.
- These muffins keep well in an airtight container for up to 3 days or can be frozen for longer storage.
- Make sure the butter is softened, not melted, for best creaming results.
