Introduction

These orange muffins are bursting with fresh citrus flavor and topped with a sweet orange glaze for an irresistible treat. Perfect for breakfast or a snack, they are moist, fluffy, and easy to make at home.

The image shows a group of golden brown muffins arranged closely together on a flat surface with a white marbled texture. Some muffins have a smooth sugary topping with small sugar crystals visible, while others are covered with a white glaze that drips slightly over the edges and is sprinkled with tiny orange zest pieces. Around the muffins, there are bright orange slices and some orange peel twists, adding a fresh, juicy contrast to the warm colors of the muffins. The muffins sit directly on the surface, creating a simple yet inviting layout. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (360g) all purpose flour
1 ½ cups (297g) granulated sugar
3 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
¾ cup (177ml) buttermilk
½ cup (118ml) vegetable oil
Zest of 3 oranges (3-5 Tbsp)
¼ cup (59ml) fresh squeezed orange juice
1 ⅓ cup (151g) powdered sugar
3 Tbsp fresh squeezed orange juice (for glaze)

Instructions

Step 1: In a mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Stir with a spoon until evenly mixed and set aside.
Step 2: In a larger bowl, whisk together the eggs, buttermilk, vegetable oil, orange zest, and orange juice for about 30 seconds.
Step 3: Gradually add the dry ingredients into the wet mixture, mixing by hand just until combined. The batter will be thick.
Step 4: Cover the bowl with a towel and let the batter rest for 15 minutes while you preheat the oven to 425ºF (220ºC).
Step 5: For bakery-style domed tops, line a 12-cup muffin pan with 6 liners, filling every other cup to allow space for spreading.
Step 6: Fill each liner to the top with batter, dividing evenly. Smooth the tops with a butter knife if needed.
Step 7: Optionally, sprinkle the muffin tops with sanding sugar for extra crunch.
Step 8: Bake at 425ºF for 7 minutes, then reduce the oven temperature to 350ºF (175ºC) without removing the pan. Continue baking for 13-16 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan before removing. Repeat with the remaining batter, reheating the oven to 425ºF beforehand.
Step 9: To make the orange glaze, mix the powdered sugar with 3 tablespoons of fresh orange juice. Adjust the juice amount to achieve your desired consistency.
Step 10: Dip the muffin tops into the glaze or spoon it over them once cooled.

Tips & Variations

Use fresh orange zest and juice for the brightest flavor, but bottled juice can work in a pinch.
For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice.
Adding a teaspoon of vanilla extract to the wet ingredients enhances the muffin’s aroma.
Try mixing in some finely chopped nuts or dried cranberries for extra texture.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months wrapped individually. Reheat muffins in the microwave for about 20 seconds or until warmed through. Apply glaze after reheating for best results.

How to Serve

The image shows a close-up of several orange-glazed muffins in a muffin tray with a white marbled surface beneath. Each muffin has one layer of soft, golden yellow cake topped with a shiny white glaze that drips slightly down the sides. One muffin is bitten, revealing a moist, crumbly inside with a pale yellow color. Bright orange zest is sprinkled on top of the glaze, adding texture and color contrast. Around the muffins, there are thin, curly orange peels and slices of fresh orange, creating a fresh, bright look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen orange juice instead of fresh?

Yes, frozen orange juice concentrate diluted to the correct amount can be used, but fresh juice provides a brighter and fresher flavor.

Why is the batter so thick?

This batter is intentionally thick to help the muffins develop tall, domed tops when baked. Resting the batter helps hydrate the flour for a tender crumb.

Orange Muffins with Zesty Orange Glaze Recipe

Print Recipe

★★★★★

4.6 from 53 reviews

These bakery-style Orange Muffins are bursting with fresh citrus flavor, featuring a tender crumb with a sweet and tangy orange glaze. Perfect for breakfast or a fruity snack, they combine bright orange zest and juice in the batter and glaze for a refreshing treat.

Author: Elias
Prep Time: 20 minutes
Cook Time: 23 minutes
Total Time: 43 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Muffins

3 cups (360g) all purpose flour
1 ½ cups (297g) granulated sugar
3 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
¾ cup (177ml) buttermilk
½ cup (118ml) vegetable oil
Zest of 3 oranges (3–5 Tbsp)
¼ cup (59ml) fresh squeezed orange juice

Orange Glaze

1 ⅓ cup (151g) powdered sugar
3 Tbsp fresh squeezed orange juice (more as needed)

Instructions

Combine dry ingredients: In a mixing bowl, stir together the flour, granulated sugar, baking powder, baking soda, and salt until well mixed and set aside.
Mix wet ingredients: In a larger bowl, whisk the eggs, buttermilk, vegetable oil, orange zest, and orange juice together thoroughly for about 30 seconds.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently by hand just until combined. The batter will be thick.
Rest batter: Cover the bowl with a towel and let the batter rest for 15 minutes. Meanwhile, preheat the oven to 425ºF (220ºC).
Prepare muffin pan: Line a 12-cup muffin pan with 6 muffin liners, placing them in every other cup to allow space for spreading and doming.
Fill liners: Divide the batter evenly among the 6 liners, filling each one to the top. Use a butter knife to smooth the batter surface if needed.
Optional topping: Sprinkle sanding sugar on top of the muffins for extra crunch and sparkle if desired.
Bake muffins: Bake at 425ºF for 7 minutes. Without removing muffins, reduce oven temperature to 350ºF (175ºC) and bake for an additional 13-16 minutes until a toothpick inserted in the center comes out clean. Cool muffins in the pan. Repeat the process with remaining batter, preheating oven back to 425ºF.
Make orange glaze: In a bowl, stir powdered sugar and orange juice together to desired glaze consistency. Add more orange juice for a thinner glaze if needed.
Glaze muffins: Dip the cooled muffin tops into the orange glaze or spoon the glaze over each muffin for a shiny, flavorful finish.

Notes

Filling every other muffin cup creates bakery-style domed muffin tops by giving batter space to spread.
Adjust orange juice quantity in glaze to control thickness for dipping or drizzling.
Allowing the batter to rest enhances the texture of the muffins.
Use fresh orange zest and juice for the best citrus flavor.
These muffins are best enjoyed the day they are baked but can be stored in an airtight container for up to 2 days.

Keywords: orange muffins, citrus muffins, breakfast muffins, bakery style muffins, orange glaze, homemade muffins