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!

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!

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.

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.

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. 

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. 

for more breakfast Muffins, try:

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