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 RollsCranberry Orange Bread, and Copycat Orange Julius are also perfect for breakfast or a quick snack!

Orange muffins glazed and stacked on a cooling rack

Breakfast Muffins

All things orange are just a great way to start the day. 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 muffins 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 citrust-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 is perfect for breakfast, but sweet enough to be a late night snack. I know you will love these as much as we do!

Orange muffin batter in a white bowl

Making Orange Muffins

PREP. Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin 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.

unbaked orange muffins in a muffin tin

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 set and dip a second time.

SET. Allow glaze to set before serving.

baked orange juice muffins in a muffin tin

Tips + Variations

Perfect tops: When first making this recipe I played around with the amount of batter that I put into the cups. I wanted to make sure I had a nice rounded top that stuck up over the liner. I was very happy to see that I could divide the batter evenly into the 12 liners and they rose to the perfect height and shape.  

Zest: If you don’t have a zesting tool, you can easily use the small section of a cheese grater. Just rub the peel of the orange until you reach the white layer.  

Variations:

  • Add toasted chopped or sliced nuts to the tops
  • Shredded coconut
  • Poppy seeds
  • Add shaved white chocolate to the tops
  • 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. 
Cooled and glazed orange muffins

Storing Info

STORE Orange Muffins in an airtight container for 2-3 days. You can also store them in the fridge for up to a week.

FREEZE for longer storage. 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 with a damp paper towel. Heat for about 8 seconds. Check and heat another 5 seconds, if needed. 

orange muffins stacked on a cooling rack

for more breakfast Muffins, try:

Orange Muffins Recipe

5 from 6 votes
Bright & vibrant Orange muffins topped with zesty orange glaze are absolutely delicious! They're perfect for breakfast or dessert.
Course Bread, Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
cool 10 minutes
Total Time 36 minutes
Servings 12
Calories 264 kcal
Author Lil’ Luna

Equipment

  • muffin tin

Ingredients

  • 1 3/4 cups all purpose flour
  • 2/3 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • ½ cup unsalted butter melted
  • 1 cup sour cream
  • 1 large egg
  • 1/4 cup freshly squeezed orange juice
  • zest from 1 orange

Zesty Orange Glaze

  • 1 cup powdered sugar sifted
  • 1/8 cup freshly squeezed orange juice
  • 1/2 tbsp orange zest

Instructions
 

  • Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  • In a large bowl, combine flour, sugar, baking powder and salt.
  • 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.
  • 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.
  • 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.
  • When the muffins are done, cool for 10 minutes and dip the muffin crown into the glaze. Let set and dip a second time.
  • Allow glaze to set before serving.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    I really love orange sweet rolls and so I was excited to try these. I was really happy with the result. They were much less effort that rolls and had the same zesty orange taste. I thought the texture was kind of a cross between a muffin and a cupcake and loved it. I’ll definitely be be making more now that Arizona citrus season is right around the corner.

  2. 5 stars
    These muffins were incredible, so vibrant and fresh, the perfect treat for the kids! I also love how easy this recipe was to follow!!

    1. Oh I have never tried it as a cake, so I’m not totally sure. You could certainly give it a try. Or maybe in bread loaf pans too? You’ll have to let us know how it turns out if you end up using the cake pan!