Imagine starting your morning with a warm, fluffy muffin bursting with bright, zesty orange flavor. These Orange Muffins are soft, tender, and just the right amount of sweet, making them perfect for breakfast, brunch, or a healthy snack any time of day.
Made with fresh orange juice and a touch of orange zest, these muffins are light, fragrant, and irresistible. They’re quick to mix, bake beautifully, and fill your kitchen with the uplifting aroma of citrus a simple treat that feels special every time.
Why We Love This Recipe
- Bright, Zesty Flavor – Fresh orange juice and zest make every bite refreshing.
- Soft & Fluffy Texture – Perfectly tender muffins that melt in your mouth.
- Quick & Easy – Simple ingredients and steps for a stress-free bake.
- Kid & Adult Friendly – Loved by everyone, great for breakfast or snacks.
- Aromatic & Inviting – Fills the kitchen with a delightful citrus scent while baking.
- Customizable – Add chocolate chips, nuts, or a glaze for extra indulgence.
Ingredients You Will Need
Dry Ingredients:
- 3 cups (360g) all-purpose flour – Provides structure and keeps muffins soft and fluffy.
- 1 ½ cups (297g) granulated sugar – Sweetens naturally and balances the citrus flavor.
- 3 tsp baking powder – Helps muffins rise perfectly and stay tender.
- ½ tsp baking soda – Adds extra lift and lightness.
- ½ tsp salt – Enhances all flavors and balances sweetness.
Wet Ingredients:
- 2 large eggs – Bind ingredients together and give muffins structure.
- ¾ cup (177ml) buttermilk – Adds moisture and slight tang for a soft, tender crumb.
- ½ cup (118ml) vegetable oil – Keeps muffins moist and rich.
- Zest of 3 oranges (3–5 Tbsp) – Intensifies bright citrus aroma and flavor.
- ¼ cup (59ml) fresh-squeezed orange juice – Provides natural citrus flavor and moisture.
Orange Glaze (Optional):
- 1 ⅓ cup (151g) powdered sugar – Sweet glaze for a bakery-style finish.
- 3 Tbsp fresh-squeezed orange juice – Adds tangy citrus flavor to the glaze.
How to Make Orange Muffins
Step 1: Prep the Oven & Muffin Pan
Start by preheating your oven to 375°F (190°C) and lining a 12-cup muffin pan with paper liners. This ensures the muffins bake evenly and release easily.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mixing these first ensures the rising agents are evenly distributed, giving you perfectly fluffy muffins.
Step 3: Mix the Wet Ingredients
In another bowl, beat eggs, buttermilk, vegetable oil, orange zest, and fresh-squeezed orange juice until smooth. The combination of buttermilk and orange juice keeps muffins moist while the zest adds that signature citrus punch.
Step 4: Combine Wet & Dry Ingredients
Pour the wet ingredients into the dry ingredients and gently fold using a spatula until just combined. Be careful not to overmix a few streaks of flour are fine. Overmixing can make muffins dense instead of soft and tender.
Step 5: Fill the Muffin Cups & Bake
Divide the batter evenly into the prepared muffin cups, filling each about ¾ full. Bake in your preheated oven for 20–23 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Step 6: Optional Orange Glaze
For a bakery-style finish, whisk powdered sugar with 3 Tbsp fresh orange juice until smooth. Drizzle over cooled muffins for extra sweetness and a shiny, citrusy glaze.
Expert Tips for Perfect Orange Muffins
- Use freshly squeezed orange juice and zest for the brightest flavor.
- Don’t overmix the batter; fold just until combined to keep muffins light and fluffy.
- Room-temperature eggs help wet ingredients mix smoothly.
- Add a pinch of orange extract for extra aroma.
- Let muffins cool slightly before glazing to prevent the glaze from melting off.
Ingredients Variations
- Swap all-purpose flour with half whole wheat flour for a heartier muffin.
- Replace sugar with honey, maple syrup, or coconut sugar for natural sweetness (adjust liquids slightly).
- Add chocolate chips, dried cranberries, or chopped nuts for extra flavor and texture.
- Use extra orange zest or orange extract for a more intense citrus taste.
Storage Tips
- Store in an airtight container at room temperature for up to 2 days.
- Keep in the fridge for up to 5 days for longer freshness.
- Freeze individually for 2–3 months; thaw overnight or warm slightly before serving.
Serving Suggestions
- Perfect for breakfast, brunch, or an afternoon snack.
- Pair with tea, coffee, or fresh orange juice.
- Drizzle with extra glaze or sprinkle powdered sugar for a bakery-style look.
- Makes a lovely gift when wrapped in parchment paper and tied with twine.
Check Out These Other Muffin Recipes!
- Strawberry Cream Cheese Breakfast Muffins
- Brownie Muffins
- Double Chocolate Espresso Muffins
- Lemon Blueberry Muffins
- Healthy Blueberry Muffins for Weight Loss
- Pumpkin Chocolate Chip Muffins
- Mini Blueberry Muffins
FAQs About These Orange Muffins
Can I use orange juice from a bottle?
Yes! Bottled orange juice works fine, but fresh-squeezed juice gives the muffins the brightest, most natural citrus flavor.
Can I make these gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend instead of all-purpose flour, and the muffins will stay soft and fluffy.
Can I use different sweeteners?
Yes! Honey, maple syrup, or coconut sugar can replace granulated sugar. Just remember to adjust the liquid slightly if needed.
Do I have to use the glaze?
Not at all. The muffins are delicious on their own, but the glaze adds a tangy sweetness and gives a beautiful bakery-style finish.
Can I make mini muffins?
Yes! Simply reduce the baking time to about 12–15 minutes and check doneness with a toothpick. Perfect for bite-sized treats!
Final Thoughts
These Orange Muffins are soft, fluffy, and bursting with bright, citrusy flavor. Perfect for breakfast, brunch, or a sweet snack, they’re easy to make and fill your kitchen with the irresistible aroma of fresh oranges. The optional glaze adds a beautiful, tangy finish, making them look and taste like bakery-style muffins. Quick, versatile, and loved by kids and adults alike, these muffins are a simple way to brighten your day with a little citrus magic!
Orange Muffins
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1½ cups granulated sugar
- 3 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 2 Large eggs
- ¾ cup buttermilk
- ½ cup vegetable oil
- ¼ cup fresh-squeezed orange juice
- Zest of 3 oranges (3–5 Tbsp)
Optional Orange Glaze
- 1 ⅓ cup powdered sugar
- 3 tbsp fresh-squeezed orange juice
Instructions
- Prep the Oven & Muffin Pan: Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, beat eggs, buttermilk, vegetable oil, orange zest, and fresh-squeezed orange juice until smooth.
- Combine Wet & Dry: Pour wet ingredients into dry and fold gently until just combined. Avoid overmixing.
- Fill Muffin Cups & Bake: Divide batter into muffin cups (¾ full) and bake 20–23 minutes or until a toothpick comes out clean. Cool 5 minutes in pan, then transfer to wire rack.
- Optional Glaze: Whisk powdered sugar and orange juice until smooth, then drizzle over cooled muffins.
Notes
- Use fresh orange juice and zest for maximum flavor.
- Do not overmix the batter to keep muffins light and fluffy.
- Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days.
- Muffins can be frozen individually for 2–3 months.
