The Muffin Queen is BACK with a brand new recipe that’s like a ray of sunshine to brighten up the rest of winter. If you know me you know I’m obsessed with all things orange. And really just adding citrus to baked goods because it’s too dang good.
These bakery-style orange muffins are moist (sorry not sorry), perfectly sweet, easy to make, and have those beautiful tall tops that make them look store bought. I love to top them with coarse sugar and sliced almonds for extra crunch, but you do you!
I included plenty of tips (yes, they can be made gluten free) and even some more flavor combinations you can add to really make them your own. They’re the perfect way to use up winter citrus and make such a great snack or brunch treat. Enjoy!
Everything you’ll need to make the best orange muffins
There are a few specific ingredients that give these easy orange muffins the best flavor and texture. Here’s everything you’ll need:
- Flour: we’re using a mix of all purpose flour and almond flour to give the muffins the perfect fluffy texture.
- Baking staples: you’ll need both baking powder and baking soda plus some salt.
- Sugar: we’re sweetening these muffins with organic cane sugar. You can also use regular granulated sugar! I like to sprinkle sugar on top of the muffins, too, for a pretty look.
- Eggs: you’ll need 2 eggs to help the muffins bake up properly.
- Orange: fresh orange juice and lots of orange zest give these muffins a beautiful, bright flavor.
- Yogurt: feel free to use vanilla or plain Greek yogurt for moisture.
- Extracts: both vanilla extract and almond extract bring out the delicious sweetness of the muffins.
- Butter: a little butter adds the perfect touch of extra moisture to make these muffins irresistible.
Can I make these orange muffins gluten free or dairy free?
Yes! This orange muffin recipe can easily be adapted to be gluten free or dairy free.
- To make gluten free: simply use a 1:1 gluten-free all purpose flour in place of the regular flour.
- To make dairy free: feel free to use your favorite dairy free yogurt, and swap the butter for olive oil or avocado oil.
Add a little crunch
I love sprinkling sliced almonds on these muffins before baking for added crunch! They’re not a necessity but if you have them they are fantastic!
Try these amazing flavor combos
- Orange chocolate chip muffins: stir 1/2 cup of mini or regular chocolate chips into the batter and add a few on top of each muffin before baking to make them extra pretty.
- Cranberry orange muffins: fold 1 heaping cup of fresh cranberries into the batter.
Tips for making the best orange muffins muffins
- Bake them at a higher temp. Yes, this recipe calls for the muffins to be baked at 400 degrees F instead of the usual 350! The higher temperature is what gives the muffins that tall, bakery-style look.
- Don’t overmix the batter. Mix the dry ingredients into your wet ingredients until just combined. If you overmix the batter your orange muffins may turn out dense and almost rubbery, which we don’t want.
- Use muffin liners & spray. I recommend spraying your muffin liners with a bit of cooking spray to prevent any sticking.
Our fav tools for baking muffins
Don’t forget to check out all of our favorite kitchen essentials.
How to store and freeze orange muffins
- Store: store these orange muffins in an airtight container at room temperature for up to 2 days, then I recommend storing them in the refrigerator for up to 1 week.
- To freeze: store muffins in reusable silicone bags and freeze. When ready to serve, reheat for 30-45 seconds in the microwave or thaw at room temperature.
More muffin recipes
Get all of my muffin recipes here!
I hope you love these bakery-style orange muffins! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Outrageously Good Orange Muffins
Outrageously good bakery-style orange muffins made with fresh orange juice and orange zest. These wonderful, moist orange muffins are perfectly sweet with a little coarse sugar baked on top. A delicious way to use up fresh citrus!
Ingredients
- Dry ingredients:
- 1 ¾ cup (210g) all purpose flour (or gluten free 1:1 all purpose flour)
- ½ cup (56g) blanched fine almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Wet ingredients:
- Zest from 2 large oranges
- 1 cup (200g) organic cane sugar (or granulated sugar is fine!)
- 2 large eggs, at room temperature
- ½ cup (100g) freshly squeezed orange juice (from about 2 large oranges)
- ⅓ cup (75g) vanilla or plain whole-milk or 2% Greek yogurt*
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup (1 stick, 113g) salted butter, melted (or sub olive oil or avocado oil)
- Sprinkle with coarse sugar or organic sugar, if desired
Instructions
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Preheat the oven to 400 degrees F. Line a 12 cup muffin tin with liners and spray the inside of the liners with nonstick cooking spray.
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Mix together dry ingredients: In a medium bowl, whisk together the flour, almond flour, baking powder, baking soda and salt. Set aside.
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In a separate large bowl add the orange zest and sugar and use your fingers to rub the orange zest into the sugar for at least 30 seconds to infuse the sugar with orange flavor.
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Mix together wet ingredients: In the same large bowl with the orange zest and sugar, add in eggs, orange juice, yogurt, vanilla extract and almond extract. (Do not mix in the butter yet!) Whisk together until well-combined and smooth.
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Combine: Add the dry ingredients to the wet ingredients and mix with a wooden spoon until just combined. Finally, stir in the melted butter (or oil) until well combined. Do not overmix the batter, you just want to stir it until the batter is smooth.
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Bake: Divide batter evenly between the prepared muffin cups. Sprinkle with organic sugar or coarse sugar, if desired (but absolutely recommended). Bake for 15-19 minutes or until the tester comes out clean.
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Store: Store orange muffins in an airtight container at room temperature for up to 2 days, then I recommend storing them in the refrigerator for up to 1 week. To freeze: store muffins in reusable silicone bags and freeze. When ready to serve, reheat for 30-45 seconds in the microwave or thaw at room temperature.
Recipe Notes
Orange chocolate chip muffins: Stir in 1/2 cup of mini or regular chocolate chips after step 5. Add a few on top of each muffin before baking to make them extra pretty.
Cranberry orange muffins: Fold in 1 heaping cup fresh cranberries to the batter after step 5.
*To make dairy free: use dairy free yogurt and vegan butter or oil.
Nutrition
Serving: 1muffinCalories: 235calCarbohydrates: 30.5gProtein: 4.3gFat: 10.9gSaturated Fat: 5.4gFiber: 1.2gSugar: 15.3g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
