Bright, zesty, and tender, these Orange Muffins are the perfect sweet treat for any time of day.
Made with fresh orange juice and zest, they’re naturally flavorful while providing a satisfying dose of protein and healthy fats from butter and sour cream.
Quick to prepare and easy to bake, they’re ideal for breakfast, brunch, or a wholesome snack, making everyday baking simple, delicious, and nutritious.
30-Minute Zesty Glazed Orange Muffins
Equipment
- 12-cup Muffin Pan
- Mixing bowl (medium)
- Small Bowl for wet ingredients
- Whisk or spoon
- Measuring Cups and Spoons
- Cooking Spray or Muffin Liners
- Toothpick (for doneness check)
Ingredients
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅔ cup sugar
- 1 stick ½ cup unsalted butter, melted
- 1 large egg beaten
- 2 tablespoons orange zest
- ¼ cup fresh orange juice
- 1 cup sour cream or Greek yogurt as substitute
For the Glaze:
- 1 ½ cups confectioners’ sugar
- ½ cup fresh orange juice
- 1 tablespoon orange zest
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature while you prepare the batter. Line a 12-cup muffin pan with paper liners for easy cleanup and to prevent sticking. Lightly spray each liner with cooking spray or brush with a small amount of melted butter. This extra step ensures your muffins release easily once baked. Set the prepared pan aside.
- Combine Dry Ingredients: In a medium-sized mixing bowl, carefully measure and combine 1 ¾ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, and ⅔ cup sugar. Use a whisk or fork to thoroughly mix these dry ingredients until evenly distributed. This step ensures that the rising agents and sugar are properly incorporated, giving the muffins uniform texture and perfect lift.
- Mix Wet Ingredients Separately: In a small bowl, whisk together the wet ingredients: 1 stick melted butter, 1 large beaten egg, ¼ cup fresh orange juice, 1 cup sour cream, and 2 tablespoons orange zest. Mix until smooth and fully combined. The melted butter adds richness, the egg helps bind the ingredients, and the orange juice and zest provide a fresh, vibrant flavor. Sour cream adds moisture and creates a tender crumb.
- Combine Wet and Dry Mixtures: Pour the wet mixture slowly into the bowl with dry ingredients. Using a spatula or wooden spoon, gently fold the mixtures together until just combined. Be careful not to overmix—overmixing can develop the gluten in the flour and make muffins tough instead of soft and fluffy. It’s okay if small lumps remain in the batter.
- Fill Muffin Cups: Using a spoon or small ice cream scoop, evenly distribute the batter into the prepared muffin cups. Fill each cup about ¾ full to allow room for the muffins to rise without spilling over. Smooth the tops gently with the back of the spoon for an even finish. This ensures uniform baking and an appealing shape.
- Bake the Muffins: Place the muffin pan in the center of your preheated oven. Bake for 18 to 20 minutes. Start checking for doneness at the 18-minute mark. Insert a toothpick into the center of a muffin—if it comes out clean or with a few crumbs, the muffins are ready. They should be lightly golden on top and spring back when touched.
- Cool the Muffins: Remove the muffins from the oven carefully and let them rest in the pan for 4 minutes. Then, transfer them to a wire rack to cool completely. Cooling allows the structure to set and prevents the glaze from sliding off when applied. Make sure they are completely cool before glazing for the best results.
- Prepare the Orange Glaze: While the muffins are cooling, combine the glaze ingredients: 1 ½ cups confectioners’ sugar, ½ cup fresh orange juice, and 1 tablespoon orange zest in a small mixing bowl. Whisk thoroughly until smooth, creamy, and slightly thickened. The glaze should pour easily but still cling slightly to the muffins for a glossy, flavorful finish.
- Glaze the Muffins: Once the muffins are completely cooled, place them on a wire rack over a baking sheet to catch excess glaze. Using a spoon, drizzle the orange glaze over the top of each muffin. For an extra layer of sweetness and visual appeal, let the first layer set for a few minutes, then drizzle a second layer. The glaze will harden slightly, creating a shiny, fragrant coating that enhances the citrus flavor.
- Serve and Enjoy: Allow the glaze to set completely before serving. These muffins are best enjoyed fresh, warm or at room temperature, paired with a cup of tea, coffee, or fresh juice. Their tender texture, moist crumb, and bright citrus flavor make them a delightful treat for breakfast, brunch, or snack time.
Notes
- For a tangy twist, substitute Greek yogurt for sour cream. This variation adds creaminess while keeping the muffins tender.
- Freshly grated orange zest enhances flavor more than pre-packaged zest; always zest before juicing the orange to maximize aroma.
- Overmixing the batter can create dense muffins—fold just until ingredients are combined.
- Muffin liners are optional, but they make cleanup easier and prevent sticking.
- The glaze can be adjusted to your preferred sweetness; reduce sugar slightly for a lighter coating.
Chef’s Secrets for Perfect Muffins
Achieving perfectly tender and flavorful muffins comes down to a few key techniques.
Always preheat the oven fully to ensure even baking.
When combining wet and dry ingredients, gently fold rather than stir vigorously—this prevents the muffins from becoming tough.
Use room-temperature eggs for a smoother batter.
For an extra citrus punch, a teaspoon of orange extract can elevate the flavor without overpowering the natural orange zest.
Finally, cooling the muffins completely before glazing ensures a clean, glossy finish.
Serving Suggestions for Orange Muffins
These muffins are versatile and can be enjoyed in multiple ways.
Serve them warm with a pat of butter for breakfast, alongside a latte or cappuccino for a brunch treat, or with a cup of herbal tea in the afternoon.
For a more indulgent option, pair with a dollop of whipped cream or Greek yogurt.
They also make a convenient on-the-go snack or a delightful addition to a picnic basket.
Storage Tips for Muffins
To maintain freshness, store cooled muffins in an airtight container at room temperature for up to 2–3 days.
For longer storage, refrigerate them for up to a week, though the glaze may become slightly soft.
For extended preservation, wrap muffins individually in plastic wrap or foil, place in a freezer-safe bag, and freeze for up to 3 months.
Thaw frozen muffins in the fridge or at room temperature, and optionally rewarm in the oven for a few minutes to restore their soft, fresh-baked texture.
Frequently Asked Questions
1. Can I use whole wheat flour instead of all-purpose flour?
Yes! You can replace up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
Reduce mixing slightly to avoid dense muffins.
2. Is it necessary to use fresh orange juice?
Fresh juice gives the brightest flavor, but bottled juice can work in a pinch. Avoid juice with added sugar or preservatives for best results.
3. Can I make muffins dairy-free?
Absolutely. Substitute butter with plant-based margarine or coconut oil, and use dairy-free yogurt or sour cream alternatives.
The texture will remain soft and moist.
4. How do I prevent the glaze from soaking into the muffins?
Ensure muffins are completely cooled before glazing. Drizzle the glaze gradually, letting each layer set slightly before adding a second coat to create a shiny finish without sogginess.
5. Can I add other flavors or mix-ins?
Yes! Fold in ¼–½ cup of fresh berries, chopped nuts, or even white chocolate chips to the batter.
Just be careful not to overmix, as additional ingredients can alter the texture if handled too roughly.
