Quick Easy Orange Muffins Recipes

EASY ORANGE MUFFINS RECIPE (VEGAN, GLUTEN FREE, DAIRY-FREE)

Steps:

• Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
• In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder and salt.
• Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
• In a medium bowl, whisk together all wet ingredients: water, milk, orange juice, orange zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
• Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
• Pour batter evenly into prepared muffin pan-filling each cup all the way to the top for big, round tops, and ¾ of the way for a larger quantity of smaller muffins. Bake for 22-26 minutes. Mine took 24 minutes. Insert a toothpick to check for doneness-once it comes out clean, it's done.
• Place muffin pan on a cooling rack to cool for 20 minutes. Remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1-3 hours. Optionally, in a small bowl, whisk together Glaze ingredients until thickened: confectioners' sugar and orange juice. Drizzle muffins. Enjoy! Storing instructions below. Get your morning fruit on with my Healthy Lemon Poppy Seed Muffins and my Blueberry Banana Almond Breakfast Cookies.

BASIC MUFFIN RECIPE (VEGAN AND GLUTEN FREE OPTIONS)

Steps:

• Prep: Preheat the oven to 425 F (220 C). Line a muffin tin with muffin liners or spray with nonstick spray.
• Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Alternatively, the ingredients can be whisked together well. Any spices you might be adding would be added into the dry ingredients.
• Mix the Wet Ingredients: In a separate bowl, stir together the egg, milk, vanilla, and oil until well combined. If using any extracts they would be added into the wet ingredients.
• Combine Wet & Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. The batter will be lumpy. Do not over-mix or the muffins will become tough. If using, fold in any add-ins.
• Divide the batter evenly between the 12 muffin cups.
• Bake at 425 F for about 10 minutes and then turn the oven heat down to 350 F (175 C) for about 5 more minutes or until a toothpick inserted in the center comes out with moist crumbs.

FRESH ORANGE MUFFINS

Steps:

• Preheat oven to 400F; spray a muffin tin (12) with non-stick cooking spray like Pam and set aside.
• Put orange quarters in food processor (or blender) along with orange juice and process or blend until pureed.
• Add egg and butter to food processor and combine; pour into large bowl.
• Combine dry ingredients together in a separate bowl, then add all at once to orange mixture.
• Stir to combine.
• Fill muffin cups about 3/4 full.
• Bake in preheated oven for 20 minutes; remove from oven and let stand in tin for 5 minutes before removing muffins.

FRESH ORANGE MUFFINS RECIPE

Steps:

• Preheat oven to 350 Degrees Celsius or 175 Degrees Fahrenheit. Spray or line a muffin tin with paper liners.
• Swift all purpose flour + baking powder + salt and keep aside.
• In a bowl, beat butter + sugar until light and fluffy. Add eggs and orange zest and beat well. Now add the orange pulp and juice and mix well. Add the flour in two to three batches and fold it in with a spatula. Do not over beat. Divide equally into 14 muffin cups or fill cups till 3/4th is full.
• Bake for 20-25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.

ORANGE MUFFINS

Steps:

• Preheat oven to 190C/375F. Grease 12 muffin cups or line them with liner papers.
• In a large bowl, toss together sugar and orange zest. Add flour, baking powder, and salt, and mix to combine. In another medium bowl, whisk eggs with melted butter, sour cream, milk, orange juice, and vanilla extract until well combined. Make a well in the dry ingredients and pour the wet ingredients into it, then stir with a wooden spoon or rubber spatula just until combined. Do not over mix. Fold in add-ins.
• Divide batter evenly between muffin cups (almost all the way to the top). Bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 10 minutes, then remove muffins from the tin and transfer to a wire rack to cool completely.
• To make the orange drizzle topping: In a small bowl, sift powdered sugar. Add orange juice, a bit at a time, and whisk until you get a thick yet pourable consistency. Once muffins have cooled, pour glaze over the tops using a tablespoon, letting it drizzle down the sides.
• Muffins are best the same day they are made, but can be stored in an airtight container at room temperature for an additional day. Muffins can be frozen for up to 2 months.

CRANBERRY ORANGE MUFFINS

Steps:

• Preheat an oven to 420F (215C). Line a 12-cup muffin pan with cupcake liners.
• In a large bowl, stir together the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, and orange zest.
• In a second bowl, whisk together the egg, melted butter, vanilla extract, milk, and orange juice until blended. Add the wet mixture to the dry mixture, stirring just combined and everything is evenly moistened. It is ok if the batter is slightly lumpy.
• Using a silicone spatula, fold in the cranberries just until evenly distributed, do not overmix. Spoon the batter into the prepared muffin pan, filling the cups all the way to the top.
• Bake for 5 minutes at 420F (215C), then keeping the muffins in the oven, lower the oven temperature to 350F (180C) and bake for 15-20 more minutes or until a skewer inserted in the center comes out clean and the muffins are golden on top.
• Transfer the pan to a cooling rack and let the muffins cool for 5 minutes. Remove the muffins from the pan and let cool to room temperature on the rack.

EASY CRANBERRY-ORANGE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 5 cups of a muffin tin or line with paper liners.
• Whisk flour, sugar, baking powder, and salt together in a bowl until evenly blended. Pour vegetable oil in a 1-cup measuring cup. Add egg and enough milk to fill the cup; stir to combine. Pour oil mixture into flour mixture and mix to combine. Stir in orange juice and orange zest. Fold in cranberries until batter is just combined. Spoon batter into the prepared muffin cups, filling each about half way.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

ORANGE MUFFINS

Steps:

• Preheat oven to 400°F. Line 16 muffin cups with paper liners.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt. Work in the softened butter with an electric mixer or fork. Blend in the eggs, milk, orange juice, vanilla, and orange zest until all ingredients are incorporated, but do not overbeat. Evenly divide the batter between the 16 prepared muffin cups.
• Bake for 15 to 20 minutes or until the muffins just test done with a toothpick, taking care not to overbake. After a few minutes, remove the muffins from the pans and cool on a wire rack, or eat them warm out of the oven with a pat of salted butter.

ORANGE MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Line a muffin tin with paper liners. Set aside.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk in the orange zest. Set aside.
• In a separate bowl, whisk together buttermilk, orange juice, vanilla extract, egg and oil.
• Add the wet ingredients to the dry ingredients and stir just until combined. Be careful not to over-mix the batter.
• Divide the batter evenly among the muffin cups.
• Bake for 5 minutes at 400 degrees F. Without opening the oven, lower the temperature to 375 degrees and bake for 11-14 more minutes, or until the toothpick inserted into each muffin comes out clean and the tops are golden.
• Cool muffins completely before glazing.

17 BEST MINI MUFFINS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mini muffin recipe in 30 minutes or less!

ORANGE MUFFINS

Steps:

• 1. Boil raisins in water until soft. Drain. Cream together sugar, butter & egg Add salt, baking powder, baking soda and vanilla Pour in orange juice Stir in enough of the flour to make a thick cake batter Spoon into greased muffin tins, filling no more than 2/3 full Bake at 350 for 20-25 minutes.

ORANGE MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

QUICK & EASY ORANGE MUFFINS

Steps:

• Wash and quarter orange. Remove seeds if required. Chop entire orange, (including peel) in food processor. Add remaining wet ingredients and mix. Add premixed dry ingredients. Blend together until dry ingredients are just moistened. To bake, preheat oven to 375°F Grease bottoms only of medium size muffins cups, fill 2/3 full. Bake at once, until golden brown, 15-20 minutes.