Orange Muffins
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Orange Muffins
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Easy fluffy orange muffins made from fresh squeezed orange juice and orange zest for incredible flavor, then baked high to the sky!
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Ingredients
- 1 cup granulated sugar
- 6 tablespoons butter unsalted, melted
- ¼ cup canola oil
- 2 large eggs room temperature
- 1 cup whole milk
- ½ cup freshly squeezed orange juice
- 1 teaspoon pure vanilla extract
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon orange zest
- ¼ teaspoon salt
- coarse sugar optional
Instructions
- Preheat oven to 425° F and spray a muffin pan very well with non-stick cooking spray.
- In a large mixing bowl, add the white granulated sugar, melted butter, and canola oil and whisk together.
- Then add the eggs, milk, orange juice, and vanilla extract and whisk to combine well.
- In a separate medium bowl, add the flour, baking powder, orange zest and salt and stir to combine.
- Add the dry ingredients to the wet ingredients and mix just until they are just barely combined– the batter will be thick but be careful not to over-mix or the muffins won't be as fluffy.
- Divide the batter between holes of the prepared muffin tin, filling each one all the way to the top for a nice big bakery-style muffin!
- Sprinkle the tops of the muffins with coarse sugar, if desired.
- Bake for 5 minutes at 425° F and then reduce the oven temperature to 350° F and bake for an additional 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (don't remove the muffins from the oven when decreasing the temperature.
- Remove from the oven and let the muffins to cool for 5 minutes in the pan and then remove them and place them on a wire rack to cool.
Notes
- Store any leftover muffins in an airtight container in the refrigerator for up to 3-4 days.
- Swap the oil for an equal amount of unsweetened applesauce.
- I used whole milk but any other milk like 2%, 1% or even an unsweetened almond milk, soy milk or oat milk would work as well.
- I highly recommend using freshly squeezed orange juice! But you can also make orange juice from concentrate and use that if you'd like.
- Make sure to measure the flour using the spoon and level method or a kitchen scale. If you add too much flour, if will make the muffins dry.
- Zest the orange before you juice it.
Nutrition Information
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Serving
1muffin
Calories
301kcal
(15%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
48mg
(16%)
Sodium
115mg
(5%)
Potassium
201mg
(6%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
276IU
(6%)
Vitamin C
6mg
(7%)
Calcium
82mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 301kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 115mg | 5% |
| Potassium | 201mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 276IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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