Orange Muffins Recipe with Orange Glaze!
Orange Muffins Recipe with Orange Glaze!
Bright and vibrant orange muffins topped with a rich orange glaze are absolutely delicious! They are perfect for breakfast or dessert.
Orange muffins are the perfect way to start the day. Orange Rolls, Cranberry Orange Bread and Copycat Orange Julius are also great for breakfast or a quick snack!
breakfast muffins
Everything orange is a great way to start your day. I don’t know about you, but when I think of breakfast, I think of orange juice. It’s sweet, refreshing, and flavorful.
Orange muffins may not be a tall glass of orange juice, but they still pack the same sweet and refreshing punch! ! They’re filled with orange zest, making them bright and tasty, and packed with a nice citrus flavor.
Our favorite part is the orange glaze on top! It’s the perfect topping for these sweet muffins.
These delicious muffins are perfect for breakfast but sweet enough for a late night snack. I know you will love these as much as we do!
Make Orange Muffins
Prepare. Preheat oven to 400 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper liners; set aside.
dry ingredients. In a large bowl, combine flour, sugar, baking powder and salt.
wet ingredients. In a large glass measuring cup or another bowl, whisk together the butter, sour cream, eggs, orange juice, and orange zest. Pour the mixture over the dry ingredients and stir with a rubber spatula until moistened.
bake. Spoon the batter evenly into the muffin pan, about ⅔ – ¾ full. Place in the oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.
orange glaze
mix. To make the glaze, combine the powdered sugar, orange juice, and orange zest. Blend until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
dip. When the muffins are ready, cool for 10 minutes, then dip the muffin crowns into the glaze. Let’s set and soak again.
put. Let the glaze set before serving.
Tips + Variations
The perfect top: The first time I made this recipe, I played around with the amount of batter I put into the cup. I want to make sure I have a nice round top that sticks to the liner. I was happy to see that I could evenly divide the batter into 12 liners and they rose to the perfect height and shape.
enthusiasm: If you don’t have a grater, you can easily use a small portion of a cheese grater. Just rub the orange peel until you reach the white layer.
Variety:
- Add toasted or sliced ​​nuts on top
- Shredded coconut
- poppy seeds
- Add shaved white chocolate on top
- Make them mini – divide the batter into mini muffin tins and bake at 400°F for 8-10 minutes, or a toothpick inserted in the center comes out clean.
store information
shop Orange muffins keep in an airtight container for 2-3 days. You can also store them in the refrigerator for up to a week.
freeze For longer storage time. I like to put each muffin in a fold-top sandwich bag and put them all in a freezer ziplock bag. They will last 3 months. Let them thaw slightly before eating.
reheat, Put the muffins in a microwave safe place and cover with a damp paper towel. Heat for about 8 seconds. Check and reheat for 5 seconds if needed.
For more breakfast muffins, try:
Course bread, breakfast, snacks
American food
Prep time 10 minutes
Cook Time 16 minutes
Chill for 10 minutes
Total time 36 minutes
Serving Size 12
Calories 264 kcal
by Lil’ Luna
- 1 3/4 cups all-purpose flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- ½ cup unsalted butter melted
- 1 cup sour cream
- 1 large egg
- 1/4 cup freshly squeezed orange juice
- zest of 1 orange
Passionate Orange Glaze
- 1 cup powdered sugar sifted
- 1/8 cup freshly squeezed orange juice
- 1/2 tablespoon orange zest
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Preheat oven to 400 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper liners; set aside.
-
In a large bowl, combine flour, sugar, baking powder and salt.
-
In a large glass measuring cup or another bowl, whisk together the butter, sour cream, eggs, orange juice, and orange zest. Pour the mixture over the dry ingredients and stir with a rubber spatula until moistened.
-
Spoon the batter evenly into the muffin pan, about ⅔ – ¾ full.
-
Place in the oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.
-
To make the glaze, combine the powdered sugar, orange juice, and orange zest. Blend until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
-
When the muffins are ready, cool for 10 minutes, then dip the muffin crowns into the glaze. Let’s set and soak again.
-
Let the glaze set before serving.