I’m excited to share my Fresh Orange Muffins, bright and moist with real citrus and a little secret twist you’ll have to read on to learn.

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I made these Zesty Orange Muffins to brighten my morning and I swear they do it every time. Lively, a little tangy but never harsh, they hold a moist crumb that keeps you reaching for another.

I fold in fresh orange juice and orange zest so each bite kinda explodes with citrus, like a small surprise. I call them Fresh Orange Muffins because why not, it fits.

Theyre perfect to grab on your way out the door, or to pile on a plate when friends drop by, and somehow every batch gets eaten before I can even set them down.

Ingredients

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All purpose flour builds structure, mostly carbs for energy, low fiber and protein.
Granulated sugar makes it sweet, pure carbs, no protein or fiber, quick energy.
Eggs add protein, moisture and richness, help bind, give a light crumb.
Orange juice and zest add tangy brightness, vitamin C, acidity balances sweetness.
Oil or melted butter adds tenderness and fat, keeps muffins moist and flavorful.
Yogurt or sour cream gives tang, moisture and slight protein, makes crumb tender.
Baking powder and soda create lift, make muffins fluffy, don’t add nutrition.

Ingredient Quantities

2 cups all purpose flour (240 g)

3/4 cup granulated sugar (150 g)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

2 large eggs, room temp

1/2 cup fresh orange juice (120 ml)

1 tablespoon freshly grated orange zest (from about 1 large orange)

1/3 cup vegetable oil (80 ml) or 1/2 cup melted unsalted butter

1/2 cup plain yogurt or sour cream (120 g)

1 teaspoon vanilla extract

Optional 1/4 cup coarse sugar for sprinkling

How to Make this

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1. Preheat your oven to 375°F (190°C) and place a rack in the center, then line a 12-cup muffin tin with paper liners or lightly grease the cups.

2. In a large bowl whisk together 2 cups all purpose flour (240 g), 3/4 cup granulated sugar (150 g), 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt. Tip: spoon the flour into the cup and level it off so you don’t pack it.

3. In another bowl beat 2 large room temperature eggs, then whisk in 1/2 cup fresh orange juice (120 ml), 1 tablespoon freshly grated orange zest, 1/3 cup vegetable oil (80 ml) or 1/2 cup melted unsalted butter (if using butter let it cool a little), 1/2 cup plain yogurt or sour cream (120 g), and 1 teaspoon vanilla extract until smooth.

4. Pour the wet mix into the dry ingredients and gently fold with a spatula until just combined, you want a few lumps, don’t overmix or the muffins get tough.

5. Divide the batter among the muffin cups, filling each about 3/4 full. If you like a crunchy top sprinkle the optional 1/4 cup coarse sugar over the tops.

6. Bake for 18 to 22 minutes or until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs, ovens vary so start checking at 16 minutes.

7. Let the muffins cool in the tin for 5 to 10 minutes, then transfer to a wire rack to finish cooling so they don’t get soggy.

8. Quick hacks and tips: use oil for a lighter, moister crumb or butter for richer flavor, fresh zest from about 1 large orange really pays off, room temp eggs mix better, and if you want extra orange punch brush warm muffins with a little extra orange juice and sprinkle sugar while still warm. Store in an airtight container up to 2 days or freeze for longer.

Equipment Needed

1. Oven set to 375°F (190°C), rack in center
2. 12-cup muffin tin
3. Paper muffin liners or nonstick spray to grease the cups
4. Large mixing bowl and a medium bowl
5. Whisk and a rubber spatula for folding, gently
6. Measuring cups, measuring spoons and kitchen scale for accuracy
7. Microplane or fine grater for orange zest
8. Wire cooling rack and a toothpick or cake tester youll use to check doneness

FAQ

Q: Can I swap the vegetable oil for butter? A: Yes, swap 1/3 cup oil for 1/2 cup melted unsalted butter. Butter gives a richer flavor and a slightly denser crumb, oil keeps them extra moist. Let melted butter cool a bit before mixing so it doesn't cook the eggs, and don't panic if the texture changes a little.

Q: How do I get big domed muffin tops? A: Make sure oven is fully preheated, fill cups about 3/4 to nearly full, and avoid overmixing the batter — a few lumps are fine. For extra lift try starting at a hotter temp for 5 minutes then lower the temp, or just make sure eggs are room temp and baking powder is fresh. Little tricks, big payoff.

Q: Can I add mix-ins like blueberries or chocolate chips? A: Yep, fold in about 1 cup of berries or chips at the end. Toss berries or chips in a tablespoon of flour first so they don't sink to the bottom. If using juicy berries bake a minute or two longer, but watch so tops don't burn.

Q: How do I know the muffins are done? A: A toothpick in the center should come out with a few moist crumbs not raw batter, tops should be golden and spring back lightly when touched. If you used coarse sugar on top it might look sparkly, but still check with a pick.

Q: How should I store and reheat them? A: Room temp in an airtight container for up to 2 days, in the fridge up to 4 days but they can dry out. Freeze wrapped individually up to 3 months. Reheat frozen in the oven at 325F for 10 to 15 minutes or zap a thawed one in the microwave for about 10 to 20 seconds.

Q: Can I make them less sweet or swap the yogurt? A: You can cut sugar by about 1/4 cup and they'll still be fine, though a bit less tender. Yogurt can be swapped with sour cream or buttermilk (same amount), or use milk plus 1 tablespoon lemon juice and let sit 5 minutes to mimic buttermilk. Simple fixes, no drama.

Zesty Orange Muffins To Brighten Your Day Recipe Substitutions and Variations

Flour: swap all purpose for whole wheat pastry flour 1:1 for a nuttier, slightly denser muffin. If you need gluten free use a 1:1 GF blend and add 1/4 to 1/2 tsp xanthan gum if the blend doesn’t have it.
Sugar: use light brown sugar 1:1 for a moister, caramel-y flavor. If you want liquid sweetener like honey or maple, use about 3/4 cup for each cup sugar and cut other liquids by ~3 tbsp per 1/4 cup syrup, bake a little longer.
Oil or melted butter: replace 1/3 cup vegetable oil with 1/3 cup unsweetened applesauce to cut fat and keep them moist, you’ll get a slightly denser crumb. Or use melted coconut oil 1:1 for similar richness.
Eggs: make flax “eggs” for a vegan swap — mix 2 tbsp ground flax meal with 6 tbsp warm water, let sit 5 minutes and use in place of the 2 large eggs. Texture is a bit chewier but it holds muffins together well.

Pro Tips

– Use oil for a lighter, moister crumb or butter for richer flavor, but if you go with butter melt it and let it cool a bit before adding so you dont cook the eggs. you can also do half oil half butter for best of both worlds.

– Measure flour by spooning it into the cup and leveling off, dont pack it. Fold the batter just until you cant see dry streaks, a few lumps are fine, overmixing is the quickest way to get tough muffins.

– For real orange punch zest before you juice the fruit so you dont get any bitter white pith, and use a microplane if you have one. if you want extra shine and sweetness brush warm muffins with a little extra orange juice or a quick powdered sugar + juice glaze, and sprinkle coarse sugar on top for a crunchy crust.

– Let muffins cool in the tin 5 to 10 minutes then move to a wire rack so they dont steam and go soggy. store in an airtight container for a day or two, freeze extras wrapped individually, and rewarm gently in the oven or microwave to revive them.

Zesty Orange Muffins To Brighten Your Day Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m excited to share my Fresh Orange Muffins, bright and moist with real citrus and a little secret twist you’ll have to read on to learn.

Servings

servings

Calories

300

kcal

Equipment: 1. Oven set to 375°F (190°C), rack in center
2. 12-cup muffin tin
3. Paper muffin liners or nonstick spray to grease the cups
4. Large mixing bowl and a medium bowl
5. Whisk and a rubber spatula for folding, gently
6. Measuring cups, measuring spoons and kitchen scale for accuracy
7. Microplane or fine grater for orange zest
8. Wire cooling rack and a toothpick or cake tester youll use to check doneness

Ingredients

2 cups all purpose flour (240 g)
3/4 cup granulated sugar (150 g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, room temp
1/2 cup fresh orange juice (120 ml)
1 tablespoon freshly grated orange zest (from about 1 large orange)
1/3 cup vegetable oil (80 ml) or 1/2 cup melted unsalted butter
1/2 cup plain yogurt or sour cream (120 g)
1 teaspoon vanilla extract
Optional 1/4 cup coarse sugar for sprinkling

Directions

Preheat your oven to 375°F (190°C) and place a rack in the center, then line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl whisk together 2 cups all purpose flour (240 g), 3/4 cup granulated sugar (150 g), 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt. Tip: spoon the flour into the cup and level it off so you don't pack it.
In another bowl beat 2 large room temperature eggs, then whisk in 1/2 cup fresh orange juice (120 ml), 1 tablespoon freshly grated orange zest, 1/3 cup vegetable oil (80 ml) or 1/2 cup melted unsalted butter (if using butter let it cool a little), 1/2 cup plain yogurt or sour cream (120 g), and 1 teaspoon vanilla extract until smooth.
Pour the wet mix into the dry ingredients and gently fold with a spatula until just combined, you want a few lumps, don't overmix or the muffins get tough.
Divide the batter among the muffin cups, filling each about 3/4 full. If you like a crunchy top sprinkle the optional 1/4 cup coarse sugar over the tops.
Bake for 18 to 22 minutes or until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs, ovens vary so start checking at 16 minutes.
Let the muffins cool in the tin for 5 to 10 minutes, then transfer to a wire rack to finish cooling so they don't get soggy.
Quick hacks and tips: use oil for a lighter, moister crumb or butter for richer flavor, fresh zest from about 1 large orange really pays off, room temp eggs mix better, and if you want extra orange punch brush warm muffins with a little extra orange juice and sprinkle sugar while still warm. Store in an airtight container up to 2 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.