Easy Homemade Orange Muffins (Print version)
Bright tender orange muffins with fresh zest and juice, a simple glaze, and pantry staples ready in about 30 minutes.
# Ingredients:
For the muffins
01 -
2 large eggs
02 -
1/2 cup (120 ml) vegetable oil or melted butter
03 -
1/2 cup (120 g) plain yogurt
04 -
1/4 cup (60 ml) fresh orange juice
05 -
1 tablespoon orange zest
06 -
1 teaspoon vanilla extract
07 -
2 cups (250 g) all-purpose flour
08 -
1/2 cup (100 g) granulated sugar
09 -
2 teaspoons baking powder
10 -
1/2 teaspoon salt
For the glaze
11 -
1 cup (120 g) powdered sugar
12 -
1 to 2 tablespoons fresh orange juice
# Instructions:
01 -
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl whisk together the eggs, oil, yogurt, orange juice, zest, and vanilla until smooth.
02 -
Add the flour, sugar, baking powder, and salt to the wet mixture. Fold with a spatula until just combined and no streaks of flour remain. A few small lumps are fine.
03 -
Divide the batter evenly among the liners, filling each about three-quarters full. Bake for 18 to 20 minutes until the tops are golden and a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
04 -
Stir the powdered sugar with enough orange juice to make a thin pourable glaze. Drizzle over the cooled muffins and add extra zest if desired.
# Good to know:
01 -
Best enjoyed the day they are baked, though they keep well for 3 days at room temperature.