Honey Whole Wheat Orange Muffins
Start your morning on a wholesome note with these Honey Whole Wheat Orange Muffins, a perfect blend of heart-healthy ingredients and zesty citrus flavor! Made with nutrient-rich whole wheat flour and naturally sweetened with golden honey, these muffins are elevated by the bright, aromatic addition of freshly grated orange zest and tangy Greek yogurt. The use of freshly squeezed orange juice adds an irresistible burst of freshness, while melted butter and vanilla extract create a soft, tender crumb. Topped with optional rolled oats for a touch of texture, these muffins bake to golden perfection in just 20 minutes. Ideal as a quick breakfast, snack, or treat on the go, they’re as nutritious as they are delicious. Plus, they can be stored or frozen for meal prep! Perfectly simple yet packed with flavor, these muffins are a must-try for lovers of citrus and wholesome bakes.
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 tablespoon orange zest
- 2 pieces large eggs
- 0.5 cups honey
- 0.75 cups orange juice (freshly squeezed)
- 0.5 cups plain Greek yogurt
- 0.25 cups unsalted butter (melted and cooled)
- 1 teaspoon vanilla extract
- 2 tablespoons rolled oats (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with nonstick spray.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and orange zest until evenly combined.
In a separate medium bowl, whisk the eggs until lightly beaten. Add honey, orange juice, Greek yogurt, melted butter, and vanilla extract, and whisk until smooth and fully combined.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or wooden spoon. Mix just until no streaks of flour remain; do not overmix to keep the muffins light and fluffy.
Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full. If desired, sprinkle the tops with a pinch of rolled oats for added texture.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 2321 mg | 101% | |
| Total Carbohydrate | 314.6 g | 114% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 119.3 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 320 mg | 25% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1612 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
