Orange Muffins

Bright & vibrant Orange Muffins topped with zesty orange glaze are absolutely delicious! They’re perfect for breakfast or dessert.

Orange muffins are the perfect way to start the day. Orange Rolls, Cranberry Orange Bread, and Copycat Orange Julius are also perfect for breakfast or a quick snack!

Zesty Breakfast Muffins

I don’t know about you, but when I think of breakfast, I think of Orange Juice. It’s sweet, refreshing, and just tastes so good.

Orange muiffins may not be a tall glass of orange juice, but they still pack that same sweet and refreshing punch!! They are filled with orange zest, making them bright and delicious and filled with the citrus flavor that is so good.

Our favorite part is the orange glaze on top! It is the perfect topping for these sweet muffins.

This tasty muffin recipe is bursting with orange flavor and is perfect for breakfast, but sweet enough to be a late-night snack. I know you will love these as much as we do!

Making Orange Muffins

Orange muffins with glaze are bright, sweet, and a perfect summer treat.

PREP. Preheat oven to 400°F. Line a 12-cup standard muffin pan with paper liners; set aside.

DRY INGREDIENTS. In a large bowl, combine flour, sugar, baking powder, and salt.

WET INGREDIENTS. In a large glass measuring cup or another bowl, whisk together butter, sour cream, egg, orange juice, and orange zest. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

BAKE. Scoop the batter evenly into the muffin tray about ⅔-¾ full. Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.

Orange Glaze

MIX. To make the glaze, combine confectioners’ sugar, orange juice, and orange zest. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.

DIP. When the muffins are done, cool for 10 minutes and dip the muffin crown into the glaze. Let them set and dip a second time.

SET. Allow glaze to set before serving.

Variations

Here are a few ways to change it up…

• Toppings. Top with toasted, chopped, or sliced nuts, shredded coconut, poppy seeds, or shaved white chocolate.
• Make them Mini. Divide the batter into mini muffin tins and bake at 400°F for 8-10 minutes or a toothpick inserted in the center comes out clean. 
• Cranberry Orange Muffins. Make cranberry orange muffins by folding in some dried cranberries. Or, use fresh cranberries or frozen cranberries, making sure to toss them in flour before folding them into the batter.

Recipe Tips

Perfect tops. Divide the batter evenly into the 12 liners and they will rise to the perfect height and shape.  

Zest. If you don’t have a zesting tool, easily use the small section of a cheese grater. Rub the peel of the orange until the white layer is reached. Easily adjust the citrus flavor of the muffin by how much zest you include.

Muffin method. Many baked goods direct to combine the dry ingredients and wet ingredients in separate bowls before combining them together.

This is called the muffin method and is designed to ensure all the ingredients are thoroughly mixed without having to over-mix the gluten in the batter. This method will help create a tender crumb. 

Storing Info

STORE. Keep orange juice muffins in an airtight container for 2-3 days or in the fridge for up to a week.

FREEZE. I like to put each muffin in a fold-top sandwich bag and then put them all in a Freezer Ziploc. They’ll last for 3 months. Allow them to thaw a bit before eating.

To Reheat: Place the muffin in a microwave-safe place and cover it with a damp paper towel. Heat for about 8 seconds. Check and heat for another 5 seconds, if needed. 

Recipe Faq

for more breakfast Muffins, try:

• Chocolate Chip Muffins
• Lemon Crumb Muffins
• Chocolate Muffins
• Healthy Apple Muffins
• Sweet Honey Muffins
• Coffee Cake Muffins