Description
These Glazed Orange Muffins are bursting with fresh citrus flavor! They’re light, fluffy, and topped with a sweet orange glaze that makes them extra special. Perfect for breakfast, brunch, or an afternoon treat.
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest (from about 1 orange)
- 1/2 cup fresh orange juice (from about 2 oranges)
- 1/2 cup whole milk (or buttermilk)
- 1/3 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Orange Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice
- 1/2 teaspoon orange zest (optional, for extra flavor)
Instructions
-
Preheat & Prep
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups. -
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest. -
Mix Wet Ingredients
In another bowl, whisk together the orange juice, milk, oil, eggs, and vanilla extract until well combined. -
Combine
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix. -
Bake
Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 16–20 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer them to a wire rack. -
Make the Glaze
In a small bowl, whisk together the powdered sugar and orange juice until smooth. Adjust the consistency by adding more juice if needed. -
Glaze & Serve
Once the muffins are completely cool, drizzle the glaze over the tops. Let it set for a few minutes before serving.
Notes
- For extra moisture, substitute Greek yogurt or sour cream for half of the milk.
- Add chocolate chips or chopped nuts for a fun variation.
- Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for 5 days.