Description
These Zesty Orange Muffins are a bright and flavorful breakfast or snack option, bursting with fresh orange juice and zest. Soft and moist with a tender crumb, they are sweetened just right and perfect for a quick homemade treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, melted and cooled
- ¾ cup fresh orange juice (from about 2–3 oranges)
- 2 tablespoons orange zest
- 2 large eggs
- 1 teaspoon vanilla extract
Optional
- Coarse sugar for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until combined evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted and cooled unsalted butter, fresh orange juice, orange zest, eggs, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together just until combined. Take care not to overmix to keep the muffins light and tender.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full for proper rising.
- Add Topping: If desired, sprinkle the tops of the batter-filled cups with coarse sugar to add a sweet, crunchy topping after baking.
- Bake: Place the muffin pan in the preheated oven and bake for 16 to 18 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
- Cool: Remove the pan from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely, ensuring they set properly and are easy to handle.
Notes
- For additional flavor, you can mix in ½ cup of mini chocolate chips or dried cranberries to the batter before baking.
- These muffins freeze well; store them in an airtight container for up to 2 months.
