Moist and tender orange muffins with a sweet orange glaze make the perfect snack or addition to your breakfast. Easy to make and prepped in just 10 minutes.
½cuporange juice about 1 large orange or 2 small/medium oranges
2tablespoonorange zest
2tablespoonsunsweetened apple sauce
3/4cuporiginal unsweetened almond milk
For the glaze
¾cupconfectioners sugar
2tablespoonsorange juice
2teaspoonsorange zest
Instructions
Preheat the oven to 350 degrees Fahrenheit.
In a medium bowl add the flour, baking powder, baking soda and salt. Mix the dry ingredients together. In a separate and larger bowl, mix the honey, yogurt, orange juice, zest, applesauce and almond milk. Carefully and slowly add the dry ingredients to the wet ingredients and mix the batter until everything has been well combined.
Line the muffin pan with parchment paper muffin liners. Then, using a scoop, fill each liner just over 3/4 full with the batter. Be careful to not fill them all the way to the top. Leave a little at least a ½ inch gap from the batter to the top of the muffin liner.
Bake for 20-25 minutes or until a toothpick or knife comes out clean from the center of the muffin. Remove the muffins and let cool.
Make the glaze by mixing all the ingredients together in a small bowl. Use a spoon to evenly glaze each muffin. Serve and enjoy!
Notes
—Some other toppings you can use with the icing are orange zest, candied oranges (use this candied lemon tutorial to make candied oranges the same way), slivered almonds, sprinkled powdered sugar, poppy seeds, and sanding sugar.—When baking, I highly recommend using parchment paper liners instead of paper liners. Because of the use of honey in this recipe, the paper liners get stuck to the muffins and it can be difficult to remove when you are ready to eat. If you use paper liners, place a warm damp cloth or paper towel over the paper liner and it will help make it easier to remove.—If you plan on giving these muffins to children under 1 years of age, I suggest using an alternative sweetener to the honey. Such as ½ cup maple syrup, or ½ cup coconut sugar.