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These fresh orange muffins taste like ray of sunshine! Light and airy, these tall bakery-style confections boast delicate crisp crowns and tender fluffy middles. Drizzle them with a fruity orange muffin glaze, or give the tops a light sprinkle of sparkling sugar or powdered sugar.
BEST ORANGE MUFFIN RECIPE
This orange muffin recipe was first published in 2017.
In 2022, after being wowed by fresh orange muffins from a high-end bakery, I was inspired to rework my original recipe to elevate the taste and texture. [Note: The original “orange muffin glaze” recipe remains unchanged.]
During recipe development, I collaborated with a professional baker who was willing to share industry secrets and expert tips. It’s how I was able to achieve the BEST orange muffin recipe to share with you here.
Now, in your very own kitchen, you can whip up a batch of glorious orange muffins that taste just like those from a high-end bakery. You’ll be delighted by their high domes, crispy tops and moist interiors. Slice them in two, and spread fluffy whipped butter over each of the halves.
Additional updates to this post include fresh photography, expert tips, and a helpful user-friendly format.
Drizzle the domed tops with orange muffin glaze or a sprinkling of powdered sugar. To further enhance the citrus flavor, and for bright tantalizing color, sprinkle the muffins with orange zest. Just like you’d sprinkle confetti.
Fresh orange muffins are perfect for breakfast, mid-day snacking, Sunday brunch, Easter, Mother’s Day and Father’s day. When presented in a simple bakery box, they make a thoughtful hostess gift. As an extra touch, include a recipe card with the ingredients and directions.
- Granulated Sugar: Aerates the batter for light tender crumbs, while providing the orange muffins with the perfect amount of sweetness.
- Salted Butter: Adds delicious richness, and savory flavor, to the recipe.
- Vegetable Oil: Adds moisture to the batter. It also slows down gluten formation, which helps keep the muffins tender and moist with a fluffy texture.
- Large Eggs: Bind the ingredients together.
- Whole Milk: Adds moisture while giving the muffin batter a creamy texture. If desired, you can use 2% milk instead. (Unsweetened almond milk and soy milk are good substitutes as well.)
- Freshly-squeezed Orange Juice: Add fresh orange flavor and moisture to the muffins.
- Pure Vanilla Extract: Enhances the flavor and sweetness of the recipe. My preference is Mexican vanilla extract because of its luxurious taste and sweet buttery aroma.
- All-purpose Flour: Is an essential ingredient for this recipe. It builds structure. Be sure to measure your flour carefully, as excess flour can make the muffins dry and dense.
- Baking Powder: Is a rising agent. During baking it forms gas bubbles that get trapped in the muffin batter. These bubbles are the air spaces that make muffins light and fluffy.
- Sea Salt: Balances the sweetness in the batter while enhancing the flavor of the other ingredients. If using kosher salt, use 1 teaspoon salt.
- Orange Zest: Enhances the orange flavor.
ORANGE MUFFIN GLAZE
- Powdered Sugar: These fine sugar crystals dissolve quickly without being heated, so the icing is smooth and creamy.
- Cream Cheese: Adds creaminess, richness and tang to the orange muffin glaze. It makes the frosting irresistible.
- Orange Juice: Adds a bright citrus flavor to the icing while balancing out the sweetness of the powdered sugar.
- Pure Vanilla Extract: Enhances the flavor of the other ingredients.
- Fine Salt: Just a pinch is needed to tamp down sweetness.
- Orange Zest: Adds additional orange flavor.
📖 RECIPE STEPS
RECIPE PREP: Adjust oven rack to the middle position. Preheat oven to 425°F. Pull out 2 muffin pans. Spray down a total of 14 wells, plus the top flat surface of the pans with non-stick baking spray.
- STEP 1: In a large bowl, whisk together sugar, melted butter and oil.
- STEP 2: Add eggs, milk, orange juice, and vanilla extract to the bowl. Whisk to combine.
- STEP 3: In a medium bowl, stir together the dry ingredients: all-purpose flour, baking powder, sea salt, and orange zest.
- STEP 4: Add dry ingredients to wet ingredients. Fold them together until just combined. The batter will be thick, and there may be some lumps, but that’s okay. Do not over-mix the batter!
- STEP 5: With a metal scoop, divide the batter between 14 wells of the prepared pans. Each well will be filled almost all the way to the top! We want tall bakery-style muffins with sky-high domes. If you won’t be glazing the muffins after baking, sprinkle the tops with white (sparkling sugar. Or after baking, sprinkle them with powdered sugar.
- STEP 6: Bake for 5 minutes at 425°F, then reduce oven temperature to 350°F and bake an additional 15 minutes, or until a skewer inserted into the center of 2 muffins comes out clean or with just a few moist crumbs. Do not over-bake or the muffins will be dry. Let them cool in the pans 5 minutes, then remove and transfer to a wire rack to finish cooling.
🍊ORANGE MUFFIN GLAZE
- STEP 1: Add all ingredients to the bowl of a stand mixer (or use a medium bowl and an electric mixer): powdered sugar, cream cheese, orange juice, vanilla extract, pinch of salt. Beat until smooth.
- STEP 2: Drizzle orange muffin glaze over the top of the muffins. If serving immediately, garnish with a sprinkling of fresh orange zest. If serving the muffins later, skip the zest as it dries out quickly.
👩🏻🍳 RECIPE FAQ
These are the most commonly-asked questions when making orange muffins, and the most helpful answers for recipe success.
Use both butter and oil. Butter adds rich savory flavor, while oil adds moistness for tender muffins. Use room temperature eggs for a smooth batter that can better rise and expand in the oven for light fluffy muffins. And don’t over-mix the batter. Fold wet and dry ingredients together until just combined. Small lumps in the batter are okay. Bake muffins for 20 minutes max.
Lightly spray the flat surface of the muffin pan with non-stick cooking spray. Then spray down the wells of the pan OR line the wells with parchment paper liners. This will help with muffin removal from the pan so they’ll slide straight out without tearing.
Use a mini muffin tin. Bake the batter for 15 minutes, or until a toothpick inserted into the middle of 2 muffins comes out clean.
The taste of orange goes well with fresh blueberries, cranberries (fresh or dried), shredded coconut, macadamia nuts, and dark chocolate. Or try adding lime zest to the batter (along with the orange zest), and sprinkle it on top of the baked muffins too.
🧑🏼🍳 MORE MUFFIN RECIPES
If you enjoyed this fresh orange muffin recipe, you’ll also want to make these other tasty muffins. Print them out or pin them to Pinterest.
- Bran Muffins
- Lemon Blueberry Muffins
- Pumpkin Muffins
- Sweet Buttery Cornbread
- Double Chocolate Chip Muffins
RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️
Recipe tasters said these are the BEST orange muffins. They loved the tender, fluffy texture, and the delicious orange flavor. They appreciated the choice of glazed orange muffins or topping them with powdered sugar.
If you agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.Print
These fresh orange muffins boast a delightful citrus flavor. They’re fluffy and tender with sky-high domes. Ice them with orange muffin glaze, or sprinkle the tops with sparkling sugar or powdered sugar.
- 1 cup granulated sugar
- 6 tablespoons salted butter, melted
- 1/4 cup vegetable oil
- 2 large eggs, room temperature
- 1 cup whole milk
- 1/2 cup freshly-squeezed orange juice
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon sea salt (or 1 teaspoon kosher salt)
- 1 tablespoon orange zest
- OPTIONAL: White (coarse) sparkling sugar or powdered sugar
ORANGE MUFFIN GLAZE – OPTIONAL
- 1 1/4 cups powdered sugar
- 2 ounces cream cheese, softened
- 3 tablespoons orange juice
- 1/4 teaspoon vanilla extract
- 1 pinch sea salt
- 2 tablespoons orange zest
RECIPE PREP: Adjust oven rack to the middle position. Preheat oven to 425°F. Pull out 2 muffin pans. Spray down a total of 14 wells AND the top flat surface of the pans with non-stick baking spray.
- In a large bowl, whisk together sugar, melted butter and oil. Add eggs, milk, orange juice, and vanilla. Whisk to combine.
- In a medium bowl, combine the dry ingredients: flour, baking powder, sea salt, and orange zest.
- Add dry ingredients to wet ingredients. With a spatula or wooden spoon, fold them together until just combined. The batter will be thick, and there may be some lumps, but that’s okay. Do not over-mix the batter!
- With a metal scoop, divide batter between 14 wells of the prepared pans. Fill each well almost all the way to the top! We want tall bakery-style muffins with sky-high domes. If you won’t be glazing them after baking, sprinkle the tops with white sparkling sugar. (Or after baking, sprinkle with powdered sugar.)
- Bake 5 minutes at 425°F, then reduce oven temperature to 350°F and bake an additional 15 minutes, or until a skewer inserted into the center of 2 muffins comes out clean or with just a few moist crumbs. Do not over-bake or the muffins will be dry. Let them cool in the pans for 5 minutes. Then remove and transfer to a cooling rack to finish cooling completely.
ORANGE MUFFIN GLAZE – OPTIONAL
- Add all ingredients to the bowl of a stand mixer (or use a medium bowl with an electric mixer): powdered sugar, cream cheese, orange juice, vanilla extract, pinch of salt. Beat until smooth.
- Drizzle orange muffin glaze over the top of the muffins. If serving immediately, garnish with a sprinkling of fresh orange zest. If serving the muffins later, skip the zest as it dries out quickly.
For an extra burst of bright orange flavor: Add 1/4 teaspoon orange extract to the batter.
- Prep Time: 10 Minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
ORANGE MUFFINS RECIPE 👉🏻 JOIN THE CONVO
What do you think about these fresh orange muffins with glaze? Will you serve them for breakfast or enjoy them as a mid-day snack? Share your thoughts on this bakery-style recipe in the comments below.