Orange Juice Muffins
Wake up your mornings with these bright and zesty Orange Juice Muffins, a delightful treat bursting with citrus flavor! Made with freshly squeezed orange juice and a touch of orange zest, these muffins offer a moist, tender texture thanks to a perfect blend of milk, melted butter, and a hint of vanilla. Simple to whip up in just 30 minutes, this recipe is ideal for busy mornings or a quick snack. The subtle sweetness and golden tops pair wonderfully with a cup of coffee or tea, while their airy, bakery-style crumb will have everyone reaching for seconds. Plus, with ingredients you likely already have in your kitchen, these easy orange muffins are a delicious, budget-friendly treat that's sure to brighten your day!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Orange juice (freshly squeezed or store-bought)
- 0.25 cups Milk
- 0.33 cups Unsalted butter (melted and cooled)
- 1 large Egg
- 1 teaspoons Orange zest (from 1 orange)
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium-sized bowl, whisk together the orange juice, milk, melted butter, egg, orange zest, and vanilla extract until smooth.
Pour the wet ingredients into the bowl of dry ingredients. Gently fold them together using a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if the batter is slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely or enjoy them warm. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 2222 mg | 97% | |
| Total Carbohydrate | 361.6 g | 131% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 170.3 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 175 mg | 13% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 825 mg | 18% | |
*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.
