Orange Muffins – Moist Bakery-Style Citrus Breakfast Treat

These Orange Muffins are soft, fluffy, and bursting with bright citrus flavor in every bite. If you love bakery-style muffins with tall domed tops and a tender crumb, this recipe delivers every time. Made with fresh orange juice and vibrant orange zest, these muffins bring bold flavor without being overpowering. Whether you’re craving Citrus breakfast muffins or simply want Easy fruit muffins for your morning table, this recipe guarantees consistent, bakery-worthy results at home.

Story 

I started baking Orange Muffins when I wanted something brighter than the usual blueberry or chocolate chip options. Fresh citrus transforms a simple batter into something bold and fragrant. These Orange Muffins rise tall, bake evenly, and stay soft for days. I love how the zest perfumes the batter before it even hits the oven. Every batch fills the kitchen with a fresh aroma that feels comforting yet vibrant. Over time, this recipe became my go-to for brunch, gifting, and even weekday mornings because Orange Muffins always deliver dependable texture and flavor.

Ingredients

• 3 cups (360g) all-purpose flour

• 1 ½ cups (297g) granulated sugar

• 3 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 2 large eggs

• ¾ cup (177ml) buttermilk

• ½ cup (118ml) vegetable oil

• Zest of 3 oranges (3–5 Tbsp)

• ¼ cup (59ml) fresh squeezed orange juice

Orange Glaze:

• 1 ⅓ cup (151g) powdered sugar

• 3 Tbsp fresh squeezed orange juice

Step-by-Step Instructions

Preparing the Ingredients

Whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl until evenly combined. In a separate large bowl, stir the eggs, buttermilk, vegetable oil, orange zest, and fresh orange juice for about 30 seconds until smooth. Gradually fold the dry mixture into the wet ingredients just until incorporated. The batter will feel thick, which helps create a Moist muffin recipe with tall domes. Cover the bowl and let the batter rest for 15 minutes while you preheat the oven to 425°F.

Cooking Instructions

Line every other cavity of a 12-count muffin pan with liners to create space for tall tops. Fill each liner completely to the top, smoothing the surface if needed. Bake at 425°F for 7 minutes, then reduce the temperature to 350°F without opening the oven and bake for 13–16 more minutes until a toothpick comes out clean. Cool in the pan before glazing. For the glaze, stir powdered sugar and orange juice until smooth, then spoon or dip over cooled muffins.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overmixing once you combine the dry and wet ingredients because that can create dense muffins. Also, measure flour using the spoon-and-level method instead of scooping directly from the bag. Keep the initial oven temperature high to achieve bakery-style rise, then lower it to finish baking evenly. Skipping the batter rest time can reduce lift, so give it the full 15 minutes.

Pro Tips for Better Flavor

Use freshly squeezed juice rather than bottled for clean citrus notes. Rub the zest into the sugar before mixing to release more natural oils. If you want variety, add blueberries for a fruity twist or poppy seeds for texture. This method supports reliable Homemade orange baking results every time.

Serving and Storage

How to Serve

Serve these muffins slightly warm for breakfast, brunch, or as a light dessert. They pair beautifully with coffee or tea. The glaze adds sweetness, making them taste like a refined Sweet breakfast bread while keeping the crumb tender and bright.

How to Store Leftovers

Store Orange Muffins in an airtight container at room temperature for up to three days. For longer storage, refrigerate for five days or freeze for up to two months. Warm briefly before serving to restore softness.

Conclusion

Orange Muffins bring bold citrus flavor, tender texture, and bakery-style presentation right to your kitchen. With simple ingredients and clear steps, this recipe delivers consistent results whether you bake for family or guests. Try this recipe once, and it will become a regular part of your breakfast rotation.

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Frequently Asked Questions

Can I make Orange Muffins gluten free?

Yes, you can substitute a one-for-one gluten free flour blend such as King Arthur Measure for Measure. The texture remains tender and moist when measured properly.

Why do I bake at two temperatures?

Starting at a high temperature activates rapid lift, which creates tall domed tops. Lowering the temperature prevents overbrowning while baking the centers fully.

Can I add fruit or mix-ins?

Absolutely. Fold in two cups of blueberries for a citrus berry variation or add two tablespoons of poppy seeds for added texture and flavor contrast.

Orange Muffins

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• Author: Amanda Thompson
• Total Time: 48 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These bakery-style orange muffins are bursting with fresh citrus flavor and topped with a sweet orange glaze.

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Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup buttermilk
• 1/2 cup vegetable oil
• Zest of 3 oranges
• 1/4 cup fresh squeezed orange juice
• 1 1/3 cup powdered sugar
• 3 tablespoons fresh squeezed orange juice

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Instructions

1. Preheat oven to 425°F and line every other cavity of a 12-count muffin pan with liners.
2. Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
3. In a separate bowl mix eggs, buttermilk, oil, orange zest, and orange juice.
4. Combine wet and dry ingredients just until mixed. Rest batter 15 minutes.
5. Fill liners completely full and smooth tops.
6. Bake 7 minutes at 425°F, then reduce to 350°F and bake 13–16 minutes until done.
7. Cool in pan.
8. Mix glaze ingredients and spoon or dip over cooled muffins.

Notes

1. Measure flour using spoon and level method.
2. Can substitute gluten free measure-for-measure flour.
3. Add 2 cups blueberries for orange blueberry variation.
4. Add 2 tablespoons poppy seeds for orange poppy seed variation.

• Prep Time: 25 minutes
• Cook Time: 23 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 320
• Sugar: 28g
• Sodium: 210mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 35mg