Orange Muffins

An orange muffin on a blue plate with a bite taken out of it.

4.97 from 55 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Baked Goods

Cuisine: American

Keyword: glazed orange muffins, gluten-free orange muffins, orange muffin recipe, orange muffins

Servings: servings

Author: Gina Matsoukas

Equipment

parchment paper muffin liners

Ingredients

1 cup all-purpose or gluten-free flour
1 cup oat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 egg
½ cup honey
½ cup plain greek yogurt
1/3 cup freshly squeezed orange juice juice from 1 medium orange
zest from 1 medium orange
2 tablespoons unsweetened apple sauce
1/4 cup original unsweetened almond milk
1 teaspoon vanilla extract
1/2 teaspoon orange extract optional for extra orange flavor

For the glaze

¾ cup confectioners sugar
2 tablespoons orange juice
2 teaspoons orange zest

Instructions

Preheat the oven to 350° degrees Fahrenheit.
In a medium bowl add the flours, baking powder, baking soda and salt. Mix the dry ingredients together. In a separate and larger bowl, whisk together the egg, honey, yogurt, orange juice, zest, applesauce, almond milk and extracts. 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.
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.

Nutrition