Orange Muffins
Fluffy, zesty, and bursting with fresh orange flavor, these Orange Muffins are perfect for breakfast, brunch, or a sweet snack. Quick, easy, and bakery-style, they’re a citrusy treat loved by both kids and adults!
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.