Sunshine Muffins
Brighten your mornings with these irresistible Sunshine Muffins, a zesty and tender treat bursting with vibrant citrus flavors. Infused with fresh orange zest and juice, each muffin delivers a delightful balance of sweetness and tang, enhanced by the creamy richness of Greek yogurt. Optional dried cranberries add pops of chewy sweetness, while a drizzle of orange glaze takes these muffins to the next level. Perfectly golden and ready in under 40 minutes, these bakery-style muffins are a breeze to make, whether you're preparing a quick breakfast, a snack for on-the-go, or a lovely addition to your brunch spread. Elevate your day with a taste of sunshine that’s as nourishing as it is delicious!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 tablespoon orange zest
- 0.5 cups freshly squeezed orange juice
- 0.5 cups plain Greek yogurt
- 0.25 cups unsalted butter, melted
- 2 units large eggs
- 1 teaspoons vanilla extract
- 0.5 cups dried cranberries (optional)
- 0.5 cups powdered sugar (for glaze, optional)
- 1.5 tablespoons fresh orange juice (for glaze, optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or lightly grease the cups with non-stick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Add the orange zest to the dry mixture, and use your hands to gently rub the zest into the flour mixture to release its oils and enhance the citrus aroma.
In a separate medium bowl, whisk together the orange juice, Greek yogurt, melted butter, eggs, and vanilla extract until smooth.
Create a well in the center of the dry ingredients and pour the wet ingredients into it. Gently mix with a wooden spoon or spatula until just combined. Be careful not to overmix.
If using dried cranberries, fold them gently into the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
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 muffins from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
If making the optional glaze, whisk together the powdered sugar and orange juice in a small bowl until smooth. Drizzle the glaze over the cooled muffins before serving.
Nutrition Facts
Calories |
223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 239 mg | 10% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 23.0 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 75 mg | 2% | |
*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.
