Description
These Citrus Burst Orange Muffins are packed with fresh orange flavor, soft in texture, and perfectly sweet with a hint of zest. Whether for breakfast or a midday snack, these muffins are quick to make and naturally delicious!
Ingredients
Units
Scale
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Dry Ingredients:
- 2 cups all-purpose flour (or gluten-free 1:1 blend)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
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Wet Ingredients:
- 1/2 cup granulated sugar (or coconut sugar)
- 2 large eggs (or 2 flax eggs: 2 tbsp flaxseed meal + 5 tbsp water)
- 1/2 cup fresh orange juice (from about 2 oranges)
- Zest of 1 large orange
- 1/2 cup butter, melted (or coconut oil for dairy-free)
- 1/2 cup Greek yogurt (or plant-based yogurt)
- 1 teaspoon vanilla extract
Optional Add-ins:
- 1/2 cup chocolate chips, dried cranberries, or chopped nuts
- 1 tablespoon poppy seeds for a citrus-poppy variation
Instructions
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Preheat & Prep
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
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Mix the Wet Ingredients
- In a bowl, whisk together sugar, eggs, orange juice, zest, melted butter, yogurt, and vanilla until smooth.
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Combine the Dry Ingredients
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
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Make the Batter
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. (Avoid overmixing!)
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Fill the Muffin Cups
- Spoon batter into the muffin tin, filling each cup about ¾ full.
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Bake
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
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Cool & Serve
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature!
Notes
- For extra moisture, use oil instead of butter and add an extra tablespoon of yogurt.
- For a more intense citrus flavor, add an extra teaspoon of zest.
- For a light glaze, mix powdered sugar with a little orange juice and drizzle on top.
Nutrition
- Calories: 180
- Sugar: 10g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g