Orange Muffins

These Orange Muffins are soft, fluffy, and bursting with fresh citrus flavor. Topped with a sweet orange glaze, they’re perfect for breakfast, brunch, or an afternoon snack.

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Ingredients

Muffins

• 2 large eggs, at room temperature
• ½ cup (120 ml) vegetable oil (or melted butter)
• ½ cup (125 g) plain yogurt (natural or Greek; can substitute with milk or sour cream)
• ¼ cup (60 ml) fresh orange juice
• 1 tablespoon orange zest
• 1 teaspoon pure vanilla extract
• ½ teaspoon orange extract (optional)
• 2 cups + 2 tablespoons (270 g) all-purpose flour
• ½ cup (100 g) granulated sugar (adjust for sweetness)
• 2 teaspoons baking powder
• ½ teaspoon salt

Glaze

• 1 cup (120 ml) powdered sugar
• 1 tablespoon (15 ml) orange juice

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Instructions

1. Preheat Oven and Prepare Pan
   Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with liners and set aside.
2. Mix Wet Ingredients
   In a large bowl, whisk together the eggs. Add vegetable oil, yogurt, orange juice, orange zest, vanilla extract, and orange extract (if using). Whisk until fully combined.
3. Combine Dry Ingredients
   In another bowl, whisk together flour, sugar, baking powder, and salt.
4. Mix Batter
   Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
5. Fill Muffin Cups
   Divide the batter evenly among the 12 muffin cups (use a cookie scoop for even portions).
6. Bake
   Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool completely in the pan or on a wire rack.
7. Prepare Glaze
   In a small bowl, mix powdered sugar with orange juice. Adjust the consistency by adding more juice if needed.
8. Glaze Muffins
   Drizzle glaze over the cooled muffins and garnish with extra orange zest if desired.

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Why You’ll Love This Recipe

• Bright citrus flavor: Fresh orange juice and zest give a natural, refreshing taste.
• Moist and fluffy: Yogurt and oil make these muffins soft and tender.
• Quick and easy: Minimal ingredients and simple steps.
• Perfectly portioned: Makes 12 muffins, ideal for breakfast or snacking.
• Customizable glaze: Adjust sweetness to your liking.

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Tips

• Room temperature eggs: Helps the batter mix more evenly.
• Do not overmix: Overmixing muffins can make them dense.
• Use fresh orange juice: Provides brighter, fresher flavor than bottled juice.
• Check doneness: Toothpick should come out clean or with a few moist crumbs.
• Cooling: Allow muffins to cool before glazing to prevent glaze from melting.

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Variations and Substitutions

• Citrus swaps: Use lemon or lime juice and zest for a different flavor.
• Add-ins: Fold in chocolate chips, blueberries, or nuts.
• Gluten-free: Substitute flour with a 1:1 gluten-free baking blend.
• Dairy-free: Use non-dairy yogurt and oil or melted coconut oil.
• Extra sweetness: Increase sugar in batter or glaze to taste.

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FAQs

Can I make these muffins ahead of time?
Yes, store in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days.

Can I freeze the muffins?
Absolutely. Freeze unglazed muffins in a sealed container for up to 2 months. Glaze after thawing.

Can I use bottled orange juice?
Yes, but fresh juice gives the best flavor.

How can I make the glaze thicker or thinner?
Add more powdered sugar to thicken or more orange juice to thin it out.

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Serving and Suggestions

• Serve warm for breakfast with coffee or tea.
• Pack as a snack or lunchbox treat.
• Pair with yogurt or fresh fruit for a light brunch.
• Add a little extra orange zest on top for a fresh, decorative touch.