Description
These Zesty Orange Muffins are moist, flavorful, and perfectly balanced with a refreshing citrus tang. Made with fresh orange juice and zest, they bring a bright, natural sweetness and a tender crumb, ideal for breakfast or a delightful snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, melted and cooled
- ¾ cup fresh orange juice (from about 2–3 oranges)
- 2 tablespoons orange zest
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Topping
- Coarse sugar for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease it to ensure easy removal of the muffins.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures all the leavening agents and seasoning are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk the melted and cooled unsalted butter with the fresh orange juice, orange zest, eggs, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients and gently fold together using a spatula or spoon. Stir just until combined; overmixing can make the muffins tough.
- Fill Muffin Cups: Divide the batter evenly between the 12 muffin cups, filling each about three-quarters full to allow space for rising.
- Add Toppings: Sprinkle the tops with coarse sugar if you’d like a crunchy, sweet crust on your muffins.
- Bake: Place the muffin pan in the preheated oven and bake for 16–18 minutes. Bake until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
- Cool: Remove the pan from the oven and let the muffins cool in the pan for 5 minutes to set. Then transfer the muffins to a wire rack to cool completely before serving.
Notes
- For added flavor and texture, you can mix in ½ cup of mini chocolate chips or dried cranberries into the batter before baking.
- These muffins freeze well. Store them in an airtight container or freezer bag for up to 2 months—thaw at room temperature before serving.
