Glazed Orange Muffins are a sweet way to brighten your day! Made with fresh orange juice and zest, they’re tender and soft with just the right amount of sweetness. These scratch-made muffins are ideal for breakfast, brunch, or an afternoon snack.
These muffins served with Ham and Cheese Hashbrown Casserole, Pimento Cheese Grits, and Sunshine Fruit Salad make breakfast at home extra delicious!
In This Post
Several years ago, one of my best friends, Robin, asked me to recreate an orange muffin recipe, like her Mom used to make. I have the BEST memories of being at Robin’s house, watching Sylvia whip up one of her fabulous dishes. She was an outstanding cook, and everything she made was delicious.
These Orange Muffins are like a burst of sunshine in every bite! They are a great, sweet treat to add to a lazy weekend breakfast or brunch. I like to enjoy them for lunch with Southern Ham Salad, and they are perfect with a cup of coffee in the afternoon when It’s time to take a break.
What You’ll Need To Make Orange Muffins
- All-purpose flour- This is the flour I always use in baking.
- Baking Powder- Classic in any baking recipe, this ingredient helps create the perfect rise in the muffins.
- Salt- Used to help enhance flavor, preserve the balance of moisture, and keep the muffins from being overly sweet (or tangy).
- Sugar- Adds the perfect amount of sweetness.
- Butter – This is another flavor-enhancing ingredient that helps with texture and maintaining moisture.
- Egg- This small but powerful ingredient acts as a binding agent, leavening agent, and moisture booster, all needed to make the perfect orange muffins.
- Sour cream- If you’re wondering why these muffins are so moist and rich in flavor, you can thank the sour cream.
For The Orange Glaze
- Oranges- The highlight of these muffins is both the juice and zest from deliciously zesty oranges.
- Confectioner sugar- Sometimes called powdered sugar, is used in the glaze.
How To Make Orange Muffins
- Heat oven to 350 degrees. Add 12 muffin/cupcake liners to a muffin pan. Lightly coat with cooking spray. Set aside.
- Whisk together flour, baking powder, salt, and sugar in a large bowl.
- Whisk together butter, egg, orange juice, sour cream, and zest in a small bowl. Add the wet ingredients to the dry ingredients and stir to blend. Do not over-mix, or muffins will be tough.
- Scoop the batter into the prepared muffin cups. Bake for 18 to 20 minutes until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and cool.
How To Make Fresh Orange Glaze
- Mix together confectioner sugar, orange juice, and zest.
- Drizzle over muffins. Let set and drizzle a second time if desired.
Success Tips To Make The Best Orange Muffins
- Use a large cookie scoop to measure the batter into the muffin liners equally.
- For high-domed muffin tops, use my “bakery hack” found in Blueberry Muffins recipe.
Recipe Questions And Answers
Yes, you can use bottled orange juice. However, using fresh orange juice will provide a more vibrant and authentic citrus flavor.
Yes, Greek yogurt can be used as a substitute for sour cream. It adds a creamy texture and tangy flavor to the muffins.
Sure. To enhance the orange flavor, try adding 1 teaspoon of orange extract to the batter.
Storing And Freezing
Store glazed orange muffins in an airtight container at room temperature for up to 2-3 days. If you want to keep them longer, refrigerate them for up to a week.
Wrap muffins in plastic wrap or aluminum foil, place them in a freezer bag, and freeze them for up to 3 months. To serve, thaw in the fridge or on the counter.
More Recipes Like This
If you tried this Glazed Orange Muffin Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Equipment
Ingredients
- 1 ¾ cup all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅔ cup sugar
- 1 stick butter – melted
- 1 large egg – beaten
- 2 tablespoons orange zest
- ¼ cup orange juice
- 1 cup sour cream
Glaze
- 1 ½ cup confectioners sugar
- ½ cup orange juice
- 1 tablespoon orange zest
Instructions
- Heat oven to 350 degrees. Add 12 muffin/cupcake liners to a muffin pan. Lightly coat with cooking spray. Set aside.
- In a medium size bowl, whisk together flour, baking powder, salt and sugar.
- In a small bowl, whisk together butter, egg, orange juice, sour cream and zest. Add wet mixture into dry and stir to blend. Do not over mix or muffins will be tough. Spoon into 12 muffins cups. Bake for 18 to 20 minutes until a tooth pick inserted into center of muffin comes out clean. Remove from oven and cool.
- For glaze, mix together confectioners sugar, orange juice and zest. Drizzle over muffins. Let set and drizzle a second time if desired.
Video
Notes
- Greek yogurt can be used as a substitute for sour cream. It adds a creamy texture and tangy flavor to the muffins.
- To enhance the orange flavor, try adding 1 teaspoon of orange extract to the batter.
- Store glazed orange muffins in an airtight container at room temperature for up to 2-3 days. If you want to keep them longer, refrigerate for up to a week.
- Wrap muffins in plastic wrap or aluminum foil, place in a freezer bag and freeze for up to 3 months. To serve, thaw in the fridge or on the counter.
Nutrition
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Juanita
Muffins were delicious! I did not add the glaze and they were still wonderful
Thank you, Juanita!!
~Donya
Robin Yokley
My momma would be so proud. She loved you, girl! These taste just like what she made for me. I cry happy tears every time I make them.
I loved her too, Sis. What an honor for me to recreate one of Sylvia’s recipes and I’m so happy that you love it.
XO,
~Donya
C. Crouch
Moist and just right amount of sweetness. I added some leftover blueberries to mine.
I love the addition of blueberries! Glad you are cooking with me.
~Donya
Regina
Would these work in a mini muffin tin?
Yes.
~Donya
Joy
I love all your recipes!
I’m wondering if I could use this recipe in a loaf pan. What do you think?
Give it a try and let me know!
~Donya
Mary
I had a whole bunch of limes so I thought I’d try this with them, turned out great, I bet it’s good with lemons too.
Kerry
Hi Donya, This morning I baked your Lemon Poppy Muffins and the Glazed Orange Muffins to take to my daughters for morning tea. My daughter son in-law and grandchildren loved them .Thankyou from Kerry Perth West Australia
The only change i made was i chopped 1 large orange into pieces and pureed instead of zest and juice
WOW – that sounds delicious. Thank you,Kerry for the outstanding rating!
~Donya
Mary F Jones
I have made these multiple times, vegan. I use flax egg, coconut oil. whole wheat flour and toffuti sour cream, They are so good!