How to make light, fluffy, tender muffins?

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.

How to make removing muffins from the pan easy?

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.

How to make mini orange muffins?

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.

Recipe variations for orange muffins?

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.

Fresh Orange Muffins

Name: Orange Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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; 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

Orange Muffins

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5 from 24 reviews

Author: Denay | Confetti and Bliss
Total Time: 30 minutes
Yield: 14 Muffins 1x

Description

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.

Ingredients

Units Scale

ORANGE MUFFINS

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

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Instructions

ORANGE MUFFINS

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.