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Orange Muffins

Deliciously Moist Orange Muffins for a Bright Breakfast Boost

These Orange Muffins are deliciously moist, perfect for a bright breakfast boost!
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 1 cup granulated sugar can be replaced with coconut sugar for a different sweetness profile
  • 2 teaspoons baking powder do not substitute with baking soda
  • 1 teaspoon baking soda ensure it's fresh for maximum effectiveness
  • 1/2 teaspoon salt leave out or reduce for a lower-sodium diet
  • 2 large eggs for vegan option, use flax eggs
  • 1 cup buttermilk substitute with yogurt or milk mixed with vinegar
  • 1/2 cup vegetable oil can use melted coconut oil or applesauce for a healthier option
  • 1 large orange zest substitute with lemon zest for a lemon twist
  • 1/2 cup fresh squeezed orange juice bottled juice can be used but may lack freshness

Equipment

  • Mixing bowls
  • Whisk
  • Muffin pan
  • paper liners

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk them together until evenly blended and no lumps remain.
  2. In a separate bowl, whisk together 2 large eggs, 1 cup of buttermilk, 1/2 cup of vegetable oil, the zest of 1 large orange, and 1/2 cup of fresh orange juice. Mix until smooth.
  3. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.
  4. Cover the bowl with plastic wrap and let the batter rest for 15 minutes.
  5. Line 6 of the 12 muffin wells with paper liners. Fill every other well.
  6. Spoon the batter generously into each muffin liner, filling them to the top.
  7. Bake at 425°F for 7 minutes, then reduce the temperature to 350°F and continue baking for an additional 13-16 minutes.
  8. Once baked, allow the muffins to cool for about 5 minutes and then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 180mgPotassium: 130mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

For an extra touch of sweetness and crunch, consider sprinkling sanding sugar on top before baking.

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