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    Home » Recipes » Fruit Desserts & Dishes

    Orange Muffins

    Published: Jan 12, 2015 · Modified: Dec 10, 2024 by Stephanie @ Pretty.Simple.Sweet. · This post may contain affiliate links · 79 Comments

    Jump to Recipe

    Made with orange zest and juice, these versatile muffins have a delicate orange flavor. These are perfect for add-ins such as chocolate chips, cranberries, and raisins.

    These versatile muffins have a delicate orange essence, making them perfect for add-ins | prettysimplesweet.com

    Let’s talk orange muffins

    The reason I love muffins so much is that they are easy and quick to make, and are a perfect pair to my morning (and afternoon and evening) coffee. I use the muffin method for this recipe, which means mixing dry ingredients in one bowl, wet ingredients in another bowl, then combining the two together. Easy! It’s important to mix the batter as little as possible – just until all the ingredients are combined. That way, the muffins will have a tender crumb, and a soft, bread-like (but not dense) texture.

    These versatile muffins have a delicate orange essence, making them perfect for add-ins | prettysimplesweet.com

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    Orange flavor

    When fresh, these muffins have a subtle orange taste. After a few hours or overnight, the flavor will be stronger. Because the orange flavor is only in the background, there are various wonderful add-ins that go well here such as chocolate chips, blueberries, fresh or dried cranberries, raspberries, raisins, or nuts.

    These versatile muffins have a delicate orange essence, making them perfect for add-ins | prettysimplesweet.com

    Substitutions

    The sour cream can be replaced with an equal amount of plain yogurt. Instead of both the sour cream and milk, you can use ½ cup buttermilk. If you want a stronger orange flavor, you can increase the orange juice and reduce the other dairies accordingly. While I prefer the flavor of butter in here, you can use oil instead, which will make the muffins even more moist and fluffy. I’ve also found that when using oil over butter, the muffins stay fresh for a day longer.

    Sometimes I top the muffins with a white sugary glaze, which adds some additional orange flavor. Although I didn’t add it this time, it’s mentioned in the recipe, and I highly recommend it. It’s one of those things that make a great thing even better.

    These versatile muffins have a delicate orange essence, making them perfect for add-ins | prettysimplesweet.com

    More orange recipes:

    • Orange Chocolate Rolls
    • Cranberry Orange Biscotti
    • Orange Milk Chocolate Cookies
    • Orange Almond Cake
    These versatile muffins have a delicate orange essence, making them perfect for add-ins | prettysimplesweet.com
    4.97 from 28 votes
    Print

    Orange Muffins

    Made with orange zest and juice, these versatile muffins have a delicate orange flavor that pairs perfectly with other mix-ins such as chocolate chips or cranberries.

    Prep Time 15 minutes
    Cook Time 20 minutes
    YIELD 12 standard-sized muffins
    Author Stephanie @ Pretty.Simple.Sweet.

    Ingredients

    • ¾ cup (150 g/5.3 oz.) granulated sugar
    • 1 tablespoon orange zest
    • 2 ⅛ cups (250 g/8.8 oz.) all-purpose flour, sifted
    • 2 ½ teaspoons baking powder
    • ¼ teaspoon salt
    • 2 large eggs
    • ⅓ cup (75 g) unsalted butter, melted and cooled, OR neutral oil such as canola
    • ¼ cup (60 ml) sour cream
    • ¼ cup (60 ml) whole milk
    • ½ cup (120 ml) freshly squeezed and strained orange juice
    • ½ teaspoon vanilla extract
    • 1 cup add-in of your choice: dark or white chocolate chips, berries, raisins, nuts

    Orange Drizzle Topping (optional):

    • ½ cup powdered sugar
    • 1-2 tablespoons orange juice

    Instructions

    1. Preheat oven to 375℉/190℃. Grease 12 muffin cups or line them with liner papers.

    2. In a large bowl, toss together sugar and orange zest to infuse the orange oils into the sugar.

    3. Add flour, baking powder, and salt, and mix to combine. In another medium bowl, whisk eggs with melted butter, sour cream, milk, orange juice, and vanilla extract until well combined.

    4. Make a well in the dry ingredients and pour the wet ingredients into it, then stir with a wooden spoon or rubber spatula just until combined. Do not overmix. Fold in add-ins (optional).

    5. Divide batter evenly between muffin cups (almost all the way to the top). Bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 10 minutes, then remove muffins from the tin and transfer to a wire rack to cool completely.

    6. To make the orange drizzle topping: In a small bowl, sift powdered sugar. Add orange juice, a bit at a time, and whisk until you get a thick yet pourable consistency. Once muffins have cooled, pour glaze over the tops using a tablespoon, letting it drizzle down the sides.

    Recipe Notes

    Storing and Serving

    Muffins are best the same day they are made, but can be stored in an airtight container at room temperature for an additional day. Muffins can be frozen for up to 2 months, thaw at room temperature or overnight in the refrigerator.

    More Fruit Desserts & Dishes

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      How To Make Orange Curd
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      10 Orange Flavored Desserts You’ll Love
    • Moist lemon poppy seed scone broken in half to show its texture, topped with icing and styled with fresh citrus.
      Lemon Poppy Seed Cream Scones
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      Orange Cream Cheese Frosting

    Reader Interactions

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      Recipe Rating




    1. Bea says

      January 12, 2015 at 1:14 pm

      They look delicious!

      Reply
      • Shiran says

        January 12, 2015 at 3:24 pm

        Thanks Bea!

        Reply
    2. Thalia @ butter and brioche says

      January 12, 2015 at 3:46 pm

      These muffins look so delicious and perfect.. and SO beautifully captured too Shiran, pinned!

      Reply
      • Shiran says

        January 13, 2015 at 7:17 am

        Thank you so much Thalia!

        Reply
    3. Kimberly | Chic & Sugar says

      January 12, 2015 at 4:32 pm

      Your photography is beautiful! I also prefer oil over butter for muffins and it’s a good tip to not overmix! Thank you for sharing this beautiful recipe. Pinned!

      Reply
      • Shiran says

        January 13, 2015 at 7:19 am

        Thank you so much Kimberly! Your blog is beautiful as well!

        Reply
    4. Lokness @ The Missing Lokness says

      January 12, 2015 at 6:23 pm

      These look absolutely beautiful! There is a diner that makes amazing orange muffins. I am always on a look out for delicious orange muffins. These would be perfect! I can’t wait to try them. 😉

      Reply
      • Shiran says

        January 13, 2015 at 7:28 am

        Thanks Lokness! There is a bakery near my house that also makes amazing orange muffins! I should beg them for the recipe!

        Reply
        • Mariana says

          March 13, 2020 at 1:58 pm

          Amazing recipe! You can put your imagination into it too and create something special from the base. Thanks ❤️

          Reply
    5. Adeline Lee says

      January 13, 2015 at 12:09 am

      The muffins looked gorgeous. I like muffins moist and fluffy. Thks for this wonderful recipe.

      Reply
      • Shiran says

        January 13, 2015 at 7:29 am

        Thank you Adeline! I’m so glad you like them!

        Reply
        • Adeline Lee says

          January 13, 2015 at 8:02 am

          I tried many recipes but didn’t get the texture I want. Either dry n dense or moist n dense. So glad to chance upon your blog and found this gem.

          Reply
          • Shiran says

            January 15, 2015 at 6:03 am

            That’s so sweet of you Adeline! Thank you so much!

            Reply
    6. Winnie says

      January 18, 2015 at 2:00 pm

      יאוווו כמה שהם ניראים יפים, והתמונות מהממות!!
      ממש עשית לי חשק להכין אותם עם פירות בפנים.
      (החצי שלי לא אוהבת את השילוב של תפוזים ושוקולד)

      Reply
      • Shiran says

        January 19, 2015 at 4:23 am

        I also prefer chocolate, sorry! 🙂 Thank Winnie!

        Reply
        • Dee says

          June 16, 2020 at 1:41 pm

          Hi Shiran, your muffins looks amazing and I am planning to make some this weekend. I have never baked cake/muffins before. I have a fan oven and just need to check would I still pre- heat the oven to 190 degrees. Can you please advise.

          Reply
          • Shiran says

            June 17, 2020 at 3:28 am

            Hi Dee. Preheating the oven at least 15-20 minutes prior baking is always necessary. When a cake is ready to bake, the oven should be hot at the right temperature.

            Reply
            • Dee says

              June 18, 2020 at 1:00 pm

              Thank you Shiran. Looking forward to make these muffins.

            • DEE says

              June 20, 2020 at 5:52 pm

              Made them today and they tasted amazing. Thank you for the recipe.

    7. Amanda @ Cookie Named Desire says

      January 25, 2015 at 11:49 pm

      These muffins are perfection! And your photography is stunning! I’m so glad I stumbled upon your blog!

      Reply
      • Shiran says

        January 26, 2015 at 3:43 am

        Thank you so much Amanda! Your recipes look so delicious, too! I’ve just pinned a few of them 🙂

        Reply
    8. Bianca Nguyen says

      June 07, 2015 at 4:41 pm

      Hi! these look gorgeous! I was wondering what kind of muffin pan do you use? I love how the sides are so vertical and not slanted 🙂

      Reply
      • Shiran says

        June 08, 2015 at 9:11 am

        Thank you Bianca! This is my favorite pan! You can find it here.

        Reply
        • Mindy says

          March 10, 2023 at 12:44 am

          I love the flavor! I made these with a gluten free flour blend and cut some of the sugar, used butter, added mini chocolate chips. I appreciate a recipe I can slightly alter to for my families allergies. Thank you!

          Reply
    9. Kerry says

      July 19, 2016 at 10:35 pm

      Made these today and i will make them again. I went the oil route and added a cup of frozen chopped strawberries. I used a large orange and had lots of extra zest so I just tossed it in, about 3 tbsp. Also omitted the vanilla, i ran out. Excellent. I am going to freeze whatever is left for my husband’s lunchbox.

      Reply
      • Shiran says

        July 20, 2016 at 3:31 am

        It sounds delicious with the strawberries! Thank you for your comment, Kerry 🙂

        Reply
    10. Kerry says

      August 24, 2016 at 7:38 pm

      This is my go-to recipe now, and I make muffins a lot for my sweetheart’s lunchbox. I add a cup of whatever fruit i have on hand, freezing it first. I am considering using choc chips sometime, hope that works out. My only alternation is I use all the zest from the orange, such lovely flavour. Thanks for the recipe! xo

      Reply
      • Shiran says

        August 25, 2016 at 4:44 am

        I think that chocolate chips would be perfect! Thank you so much for your comment, Kerry!

        Reply
    11. Jenny says

      September 15, 2016 at 8:06 pm

      Was looking for an orange muffin recipe, and I chose this one. Glad I did, the muffins came out perfect! And oh my gosh, so yummy. I just made them mini muffins and added crushed peanuts. Thank you for sharing! ??

      Reply
      • Shiran says

        September 19, 2016 at 8:53 am

        That’s so great to hear! Thank you so much, Jenny 🙂

        Reply
    12. Alice says

      December 29, 2016 at 8:21 am

      Hi I am wondering if I could use fresh lemon juice in place of the orange juice. How do you think this would work out? Thank you for your help. Please reply back when you can thsnk you. Have yourself a Happy New Year

      Reply
      • Shiran says

        December 29, 2016 at 12:36 pm

        Hi Alice, if you want to make lemon muffins, I highly recommend this amazing recipe!

        Reply
    13. foodie says

      January 04, 2017 at 11:50 am

      I am glad i tried this recipe…they were lovely, soft and moist !! I added oil rather than butter……….thanks, for the lovely recipe.
      But i wish i could get more tangy flavour similar to orange drinks, pls suggest what should be added to get it.

      Reply
      • Shiran says

        January 09, 2017 at 6:00 am

        I’m glad you like it 🙂 For a stronger orange flavor I usually use more zest and juice, you can check out my orange almond cake recipe. You can use 100% pure squeezed orange juice if you prefer that flavor.

        Reply
    14. Sofia Shtepman says

      November 14, 2017 at 6:37 pm

      Hi, Shiran. I really wanna try this recipe but I don’t have a whole milk.Is it possible to make them with a regular homogenized milk of 3.25%? Thanks.

      Reply
    15. Sarah says

      February 02, 2018 at 9:01 pm

      Just made them and this definitely will become my fav muffin recipe! Thank you xx

      Reply
    16. Amy says

      February 27, 2018 at 5:05 am

      If I use orange juice from supermarket, should I reduce sugar?
      Your muffins looks so delicious I would like to try making it this week!

      Reply
      • Shiran says

        February 28, 2018 at 5:06 am

        Hi Amy, it’s best to use fresh fruit, but you can replace it with 100% pure fruit juice, however, you won’t have orange zest, so you’ll miss some of the orange aroma and flavor.

        Reply
    17. Gitanjali Mohan says

      April 10, 2018 at 10:28 am

      Hi Shiran, These muffins look amazing. I have been looking for a simple and delicious muffin recipe and I believe my search has come to an end. I do have a small question though. Is it ok to leave out the add ins? If I do leave them out, do I need to change anything in the recipe? I am a rookie baker and I am pretty nervous about messing them up.

      Reply
      • Shiran says

        April 11, 2018 at 7:15 am

        Hi Gitanjali, there’s no need to change anything in the recipe if you leave them out.

        Reply
    18. Willa says

      May 14, 2018 at 10:07 pm

      Can you not add white or chocolate chips or cranberries? I would not like to add these!
      They look delicious!

      Reply
      • Shiran says

        May 16, 2018 at 6:57 am

        You don’t have to add any add-ins, but it’s delicious!

        Reply
    19. Linda Knittel says

      June 19, 2018 at 12:17 pm

      Hi, Shiran! I have a question — I’d like to use mini-muffin pans for this recipe. How many do you think this recipe would yield, in mini-muffin size? Thank you! BTW….I’m baking these tomorrow night for our company’s blood drive on Thursday. Our theme this drive is “Sunshine”, and I thought these would be JUST PERFECT! 🙂

      Reply
      • Shiran says

        June 20, 2018 at 9:20 am

        Hi Linda! Mini muffin pans hold roughly 1/3 of the amount of standard muffin pans, so for example, instead of 12 muffins, you’ll get 36 muffins. It can be more or less, depending on your pan size.

        Reply
    20. sarah says

      August 30, 2018 at 3:11 am

      Hello shiran :), i have tried some of your recipes and they are amazing!!
      A quick question, do you think it will be alright to use coconut oil since it’s smoke point is quite low (180 deg celsius) ?
      Or can i change the temperature? will the coconut oil flavour be too overpowering ?

      Reply
      • Shiran says

        August 30, 2018 at 5:37 am

        Thank you so much, Sarah! I haven’t tried it with coconut oil but it should work. I don’t think it would be too overpowering.

        Reply
    21. Bec says

      October 22, 2018 at 1:08 am

      These were amazing!!! I just snuck one while they were finishing cooling. Bright, fluffy and just yummy! Thankyou!

      I used butter and added extra zest. No added extra as I had no choc chips ?

      Reply
    22. Shadia says

      November 21, 2018 at 4:06 am

      Beautiful muffins!! I wanna bake them soon! May I ask you if you have used the method of baking them on higher heat for some minutes first and then continue with the stated temperature? I want mine to be that high!!! Also, have u used linera on these? No problem with sticking? Thank you!!

      Reply
      • Shiran says

        November 21, 2018 at 9:42 am

        Hi Shadia, I almost always use liners unless I use a silicone pan. You can use the other method for almost any muffin if you like the result more. I wouldn’t recommend the method for cupcakes or delicate muffins.

        Reply
    23. Jan says

      January 05, 2019 at 3:12 pm

      What change)s) would be necessary for me to make these muffins so they look as good as yours. Many times when baking I have to add flour, subtract sugar and adjust the temp.

      Reply
    24. mark says

      February 13, 2019 at 3:59 am

      OMFG THESE ARE GONNA BE GREAT FOR MY COOKING CLASS

      Reply
    25. kaylie says

      April 10, 2019 at 6:33 am

      Just made these with choc chunks and they are so good, not too sweet. The orange really comes through too. Though I’ve always imagined muffins to have a more open top. This one seems more domed.

      Reply
      • Key says

        July 07, 2020 at 1:14 pm

        Looks delicious Can’t wait to try them thanks

        Reply
    26. Kavitaben Tandel says

      May 02, 2019 at 10:57 am

      That was absolutely delicious orange muffins have i ever tried.

      Reply
    27. Claudia says

      May 19, 2019 at 1:58 am

      That was one of the most delicious muffins I’ve ever had I will definitely come back and look at more of these mesmerising recipes

      Reply
    28. colleen b kelbert says

      November 30, 2019 at 9:38 am

      looking forward to baking these; I work nights for a seniors center and part of my job is to bake muffins for their morning. Thank you for sharing!

      Reply
    29. Celia says

      November 30, 2019 at 4:33 pm

      I just made these. I have a standard Muffin pan. It only yielded 9 muffins and not very big. Next time I will Double the Recipe. Thank you for the recipe. Quite tasty

      Reply
    30. Prema says

      April 16, 2020 at 6:55 pm

      Made these today for breakfast with my preschooler as we shelter in place. They were delicious! I’ve had this recipe bookmarked for a while, and am so glad I finally got around to making them. Fifteen minutes were great , might even try fourteen next time for a smidge lighter on the muffin exterior. I subbed Greek yogurt for the sour cream, low fat milk for whole milk, used vegetable oil, and added in walnuts and chocolate chips. Such a delicate and delicious crumb! Thank you for a wonderful recipe, and I’m so excited to continue checking out your recipe collection!

      Reply
    31. Cheryl says

      April 24, 2020 at 3:02 am

      I tried to make these muffins. It turned out beautiful. So amazing. My young kids love them too. Thanks so much.

      Reply
    32. Simra says

      June 01, 2020 at 2:16 am

      Hi! I tried this recipe but my muffins didnt rise, the taste and all was great but it was a bit dense and didn’t rise. Can you please help me out? thanks

      Reply
    33. Debra Schroeder says

      November 08, 2020 at 1:08 pm

      These tasty muffins are lighter than air and are more like cupcake consistency than a heavy muffin. I love orange so I made these with 3/4 cup of orange juice, and left out the milk, but used vanilla yogurt instead of sour cream as it was all I had. They are incredibly light and fluffy with a nice orange flavor. Thank you for this recipe!

      Reply
    34. samanta aniston says

      November 15, 2020 at 12:51 pm

      I tried this recipe… muffins turned out very well. Thanks for sharing.

      Reply
    35. AngyPangy says

      December 27, 2020 at 12:02 pm

      I made these and put a dot of cream cheese and leftover homemade cranberry sauce in the middle of the batter of each muffin before baking and they turned out sooo good. Also easily made them vegan by using non-dairy stuff and chia seeds instead of egg. Wonderful recipe!

      Reply
    36. Tulsi says

      January 25, 2021 at 4:53 pm

      I substituted 3/4 cup of the flour with protein powder. It was moist and fluffy – not too dry or dense. I think this is a perfect muffin recipe for me

      Reply
    37. Madeleine says

      March 17, 2021 at 3:55 pm

      I love these so much! This is the second of your muffin recipes I’ve made, and once again, it gave me the best-textured muffins I’ve ever had. How do you get that perfect, not-too-dense, cakey texture?

      Reply
    38. Barbara says

      April 21, 2022 at 8:53 pm

      I love making muffins for our morning tea. Just made these orange ones. They have become my favourite muffin!! Delicious flavour and texture. Used Greek yoghurt and added cranberries as my added fruit. A great find, thank you❤️

      Reply
    39. Andrea says

      September 18, 2022 at 2:23 pm

      The sides of your muffins look so straight and perfect. I am wondering what kind of muffin tin you are using. Thank you!

      Reply
      • Talia @ Pretty. Simple. Sweet. says

        September 19, 2022 at 4:32 am

        Hi Andrea, I use this silicon muffin pan 🙂

        Reply
    40. Ujwala says

      October 06, 2022 at 12:41 am

      Hi. Made the muffins yesterday. Superb subtle flavor and moist. I added dried cranberries and walnuts, a pinch of cinnamon. Canola oil instead of butter. And . Greek yoghurt instead of sour cream
      The glaze made the first bite from the top extra sweet, so will leave that off next time
      Thank you for the recipe. Amazing !

      Reply
    41. Debbie Sersland says

      January 10, 2023 at 6:28 pm

      What did you put on top of the Orange Muffins? It looks like orange slices.

      Reply
      • Talia @ Pretty. Simple. Sweet. says

        January 12, 2023 at 2:26 am

        Hi Debbie, the orange slices you see in the photos are candied oranges. I made them specifically for the photos just so there would be a nice garnish:) However, they also taste amazing with these muffins. You can even place a small slice on the top of the muffin batter before baking and then it bakes into the muffin!

        Reply
    42. Ivana G. says

      February 26, 2023 at 8:53 am

      Great muffins. I made them with a cube of white chocolate in the middle. And decorated them with a mixture of mascarpone, powdered suggar and orange juice. The scent of oranges and vanilla is in every corner of the apartment.

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        April 05, 2023 at 5:51 pm

        Yum! Glad you enjoyed the muffins, Ivana!

        Reply
    43. Raelene Wiggett-Scott says

      March 28, 2023 at 10:58 pm

      I followed the recipe, and they were divine, I adjusted the inclusions of white chocolate, and macadamia nuts and when they were cooled, I added orange juice glaze and top off with dried oven orange piece.

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        April 02, 2023 at 3:37 pm

        That sounds amazing! Thank you!

        Reply
    44. Joylene says

      May 10, 2023 at 11:43 am

      Gorgeous muffins. The crumb is light and fluffy and a beautiful rise. I used dried cranberries as a mix in and next time I will use dark chocolate chips. Yum. I used avocado oil and a little extra zest. The only thing I would change next time is a tiny bit more salt as I feel this would balance the flavor a little more. Thank you for a wonderful recipe!

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        May 21, 2023 at 4:06 pm

        Thank you, Joylene!

        Reply
    45. Domingo Sempertegui says

      September 13, 2024 at 4:59 pm

      great recipe, turned out perfect

      Reply
    46. Charlotte says

      March 02, 2025 at 12:31 pm

      Baked them today, with 200 ml orange juice, skipped the milk, added cardamom and cinnamon streusel. They were absolutely incredible!!!
      Also I just love it, when the measurenments are exactly for a 12 muffin tin 🙂

      Reply

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