Can I use store bought orange juice?

Yes, absolutely. While fresh squeezed orange juice offers the best flavor, using good quality bottled orange juice works fine in this recipe.

How do I know when the muffins are done baking?

You can tell the muffins are ready when they are lightly golden brown on top and a toothpick inserted into the center of one comes out clean without any wet batter attached.

My batter looks lumpy is that okay?

Yes, it is actually preferred. You only want to mix the batter until the dry ingredients are just moistened. A few small lumps are totally fine and help ensure a light texture. Overmixing is what you want to avoid.

Can I make these muffins gluten free?

I have not personally tested this recipe with gluten free flour blends. You might need to adjust the liquid amounts or add a binder like xanthan gum depending on the blend used.

How should I store leftover glazed muffins?

Glazed muffins are best stored in an airtight container at room temperature for a few days. If stacking them, you might want to place a piece of parchment paper between layers to prevent sticking.

Can I skip the glaze?

Of course. The muffins are delicious even without the glaze if you prefer them less sweet. The glaze just adds an extra layer of sweetness and orange flavor.

What if I don't have orange extract?

No worries. The recipe includes plenty of fresh orange zest and juice for flavor. You can skip the extract or add a little extra zest if you want more citrus intensity.

Easy One-Bowl Orange Muffins (Incredibly Moist!)

Description

These Orange Muffins are wonderfully bright and moist, bursting with tangy fresh orange flavor! They are incredibly simple to bake and make a truly irresistible treat any time of day!

Ingredients

For the Muffins

2 large eggs, brought to room temperature
½ cup (120 ml) vegetable oil, you can also use melted butter if you like
½ cup (130 g) plain yogurt, natural or greek, milk or sour cream can be substituted instead
¼ cup (60 ml) orange juice
1 tablespoon orange zest
1 teaspoon pure vanilla extract
½ teaspoon orange extract, this is optional
2 cups + 2 tablespoons (270 g) all purpose flour
½ cup (100 g) granulated sugar, these muffins are not overly sweet, the glaze adds sweetness though. if you prefer sweet muffins, add more sugar here
2 teaspoons baking power
½ teaspoon salt

For the Glaze

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

Instructions

For the Muffins

Get the oven ready by preheating it to 350°F or 180°C. Place paper liners into a 12-cup muffin pan. Keep the pan ready.
In a large bowl, beat the eggs using a whisk. Then add the oil, yogurt, orange juice and zest, and vanilla extract. Add the orange extract now if you are using it. Whisk everything together to combine it well.
Add the flour, sugar, baking powder, and salt to the bowl. Whisk the mixture just until it is combined.
Divide the batter among the 12 muffin cups. A cookie scoop works well for this. Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool completely before adding the glaze.

For the Glaze

To make the glaze, mix the powdered sugar and orange juice together in a small bowl.
Adjust the thickness of the glaze to your preference by adding a little more orange juice if needed. Drizzle the glaze over the cooled muffins. You can also add a bit more orange zest on top as a garnish.

Notes

Avoid Overmixing: To make sure your muffins are light and fluffy, mix the batter only until the dry ingredients are just moistened. Mixing too much will result in dense muffins.

Fresh Oranges are Best: If you have access to fresh, juicy oranges, it’s wonderful to use their juice in this recipe. If good fresh oranges are not available, it is fine to use bottled orange juice instead.

How to Zest Oranges: The most effective tool for zesting citrus is a very fine grater, often called a Microplane. This tool helps you remove only the dark orange outer part of the orange peel while leaving behind the bitter white layer underneath. It is usually easier to zest your oranges before you juice them.

Orange Extract is Optional: Orange extract adds a lovely flavor when baking, and it is handy to have in the kitchen as it can provide orange flavor in place of zest. This recipe uses both zest and extract for the richest flavor. You can also add extra zest to the batter if you prefer.

Pro Tip for More Orange Flavor: Try infusing the sugar with the orange zest. Instead of just adding the zest at the end when you add the dry ingredients, rub the zest into the granulated sugar with your fingers first. This process makes the orange flavor more noticeable in the finished muffins.

Make Orange-Cranberry Muffins: Add at least one cup of fresh or frozen and thawed cranberries to the batter for a delicious change. Adding cranberries will likely yield a few extra muffins as well.

Storing: These muffins stay fresh at room temperature for up to 4 days. Keep them covered tightly. You can also freeze orange muffins in an airtight container for up to 3 months. For the best results, wrapping them individually in plastic wrap before freezing is recommended.

Nutrition

Serving Size: 1 muffin with glaze
Calories: 178kcal
Sugar: 20g
Sodium: 116mg
Fat: 1g
Saturated Fat: 1g
Trans Fat: 1g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 32mg