Citrus Burst Orange Muffins (Printable Version)
# What You'll Need:
→ Muffin Batter
01 -
220 grams all-purpose flour
02 -
150 grams granulated sugar
03 -
8 grams baking powder
04 -
2 grams baking soda
05 -
3 grams salt
06 -
115 grams unsalted butter, melted
07 -
120 grams plain Greek yogurt
08 -
2 large eggs
09 -
120 milliliters fresh orange juice
10 -
1 tablespoon orange zest
11 -
1 teaspoon vanilla extract
→ Optional Orange Glaze
12 -
60 grams powdered sugar
13 -
30 milliliters fresh orange juice
14 -
1/2 teaspoon orange zest
# Step-by-Step Directions:
01 -
Preheat the oven to 190°C. Line a muffin tin with paper liners or grease with nonstick spray.
02 -
In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly mixed.
03 -
In a separate bowl, whisk melted butter, Greek yogurt, eggs, fresh orange juice, orange zest, and vanilla extract until smooth.
04 -
Gradually fold the wet ingredients into the dry ingredients, mixing gently until just combined to avoid overmixing.
05 -
Divide the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
06 -
Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool in the tin for 5 minutes before transferring to a wire rack.
07 -
Whisk together powdered sugar, fresh orange juice, and orange zest until smooth. Drizzle over cooled muffins and allow to set.
# Helpful Notes:
01 -
Use fresh orange juice and zest to enhance natural citrus flavor. For a dairy-free version, substitute Greek yogurt and butter with plant-based alternatives. Avoid overmixing batter to ensure light, fluffy texture. Muffins can be stored at room temperature for up to 3 days or refrigerated for 1 week.