Outrageously Good Orange Muffins
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Outrageously Good Orange Muffins
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Outrageously good bakery-style orange muffins made with fresh orange juice and orange zest. These wonderful, moist orange muffins are perfectly sweet with a little coarse sugar baked on top. A delicious way to use up fresh citrus!
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Ingredients
- Dry Ingredients:
- 1 ¾ cup (210g) all purpose flour (or gluten free 1:1 all purpose flour)
- ½ cup (56g) blanched fine almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Wet Ingredients:
- Zest from 2 large oranges
- 1 cup (200g) organic cane sugar (or granulated sugar is fine!)
- 2 large eggs, at room temperature
- ½ cup (100g) freshly squeezed orange juice (from about 2 large oranges)
- ⅓ cup (75g) vanilla or plain whole-milk or 2% Greek yogurt*
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup (1 stick, 113g) salted butter, melted (or sub olive oil or avocado oil)
- Sprinkle with coarse sugar or organic sugar, if desired
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Instructions
- Preheat the oven to 400 degrees F. Line a 12 cup muffin tin with liners and spray the inside of the liners with nonstick cooking spray.
- Mix together dry ingredients: In a medium bowl, whisk together the flour, almond flour, baking powder, baking soda and salt. Set aside.
- In a separate large bowl add the orange zest and sugar and use your fingers to rub the orange zest into the sugar for at least 30 seconds to infuse the sugar with orange flavor.
- Mix together wet ingredients: In the same large bowl with the orange zest and sugar, add in eggs, orange juice, yogurt, vanilla extract and almond extract. (Do not mix in the butter yet!) Whisk together until well-combined and smooth.
- Combine: Add the dry ingredients to the wet ingredients and mix with a wooden spoon until just combined. Finally, stir in the melted butter (or oil) until well combined. Do not overmix the batter, you just want to stir it until the batter is smooth.
- Bake: Divide batter evenly between the prepared muffin cups. Sprinkle with organic sugar or coarse sugar, if desired (but absolutely recommended). Bake for 15-19 minutes or until the tester comes out clean.
- Store: Store orange muffins in an airtight container at room temperature for up to 2 days, then I recommend storing them in the refrigerator for up to 1 week. To freeze: store muffins in reusable silicone bags and freeze. When ready to serve, reheat for 30-45 seconds in the microwave or thaw at room temperature.
Notes
- I love sprinkling sliced almonds on these muffins before baking for added crunch! They're not a necessity but if you have them they are fantastic!
- I love sprinkling sliced almonds on these muffins before baking for added crunch! They're not a necessity but if you have them they are fantastic!
- Orange chocolate chip muffins: Stir in 1/2 cup of mini or regular chocolate chips after step 5. Add a few on top of each muffin before baking to make them extra pretty.
- Cranberry orange muffins: Fold in 1 heaping cup fresh cranberries to the batter after step 5.
- *To make dairy free: use dairy free yogurt and vegan butter or oil.
Nutrition Information
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Serving
1muffin
Calories
235cal
(12%)
Carbohydrates
30.5g
(10%)
Protein
4.3g
(9%)
Fat
10.9g
(17%)
Saturated Fat
5.4g
(27%)
Fiber
1.2g
(5%)
Sugar
15.3g
(31%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 235cal | 12% |
| Carbohydrates | 30.5g | 10% |
| Protein | 4.3g | 9% |
| Fat | 10.9g | 17% |
| Saturated Fat | 5.4g | 27% |
| Fiber | 1.2g | 5% |
| Sugar | 15.3g | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
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