Orange Muffins
User Reviews
5
Orange Muffins
Description
This recipe blends all-purpose flour, sugar, baking powder, baking soda, salt, and orange zest for the dry ingredients. The wet ingredients include buttermilk, orange juice, vanilla extract, a large egg, and vegetable oil, mixed carefully to avoid overworking. Baking begins at a higher temperature briefly to encourage rise and crust formation, then reduces to finish baking evenly. Once cooled, an orange juice and confectioners sugar glaze is added, providing a noticeable citrus sweetness that complements the muffins' tender crumb. The balance of acidity and sweetness from orange ingredients makes these muffins distinctly fruity and fresh tasting.
The muffins should be cooled completely before glazing to prevent the glaze from melting off. They keep well in an airtight container for a few days at room temperature and can be frozen, though the glaze may run when thawed and is best applied after freezing.
Ingredients
FOR THE MUFFINS:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon orange zest
- ½ cup buttermilk at room temperature
- ½ cup orange juice
- 1 teaspoon vanilla extract
- 1 egg large, at room temperature
- ¼ cup vegetable oil
FOR THE GLAZE:
- 1 cup confectioners sugar sifted
- 2-3 tablespoons orange juice
Instructions
- Preheat oven to 400 degrees F.
- Line a muffin tin with paper liners. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk in the orange zest. Set aside.
- In a separate bowl, whisk together buttermilk, orange juice, vanilla extract, egg and oil.
- Add the wet ingredients to the dry ingredients and stir just until combined. Be careful not to over-mix the batter.
- Divide the batter evenly among the muffin cups.
- Bake for 5 minutes at 400 degrees F. Without opening the oven, lower the temperature to 375 degrees and bake for 11-14 more minutes, or until the toothpick inserted into each muffin comes out clean and the tops are golden.
- Cool muffins completely before glazing.
FOR THE GLAZE:
- In a small bowl, whisk together confectioners sugar and 2 tablespoons of orange juice until smooth. The glaze should be pretty thick. If it seems too thin, add a bit more confectioners sugar. If the glaze is too thick, add another teaspoon or so of orange juice at a time until it reaches the desired consistency. Dip the tops of the cool muffins in the glaze. Rest on a wire rack until the glaze sets.
Notes
- Allow muffins to cool fully before applying glaze to avoid melting.
- Store leftover muffins in an airtight container for 2-3 days at room temperature.
- Freeze muffins for up to 3 months; omit glaze before freezing and apply it after thawing to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Serving | 1glazed muffin | |
| Calories | 238kcal | 12% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 234mg | 10% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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