Oatmeal Orange Muffins
Brighten up your breakfast routine with these delightful Oatmeal Orange Muffins, a wholesome and citrusy treat bursting with flavor. Made with tender rolled oats, zesty orange zest, and freshly squeezed orange juice, these muffins strike the perfect balance between hearty and refreshing. Infused with warming cinnamon and lightly sweetened with granulated sugar, each bite delivers a comforting yet vibrant taste. Quick and easy to prepare, with just 15 minutes of prep time and a soft, fluffy texture, these muffins are perfect for busy mornings or a midday snack. Bake a batch to enjoy warm from the oven or freeze extras for a ready-to-go healthy option. Perfect for orange lovers, this recipe combines the best of cozy and citrusy flavors while staying simple and satisfying!
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup Milk
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1 tablespoon Orange zest
- 0.25 cup Orange juice
- 0.25 cup Vegetable oil
- 1 large Egg
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a medium bowl, combine the rolled oats and milk. Let the mixture sit for 10 minutes to soften the oats.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
Add the orange zest to the dry ingredients and gently toss to distribute evenly.
In the bowl with the oat and milk mixture, whisk in the orange juice, vegetable oil, egg, sugar, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon. Mix just until combined; do not overmix.
Scoop the batter evenly into the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 2324 mg | 101% | |
| Total Carbohydrate | 272.4 g | 99% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 120.3 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 416 mg | 32% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1040 mg | 22% | |
*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.
