Top Orange Muffins Recipes

Cranberry Orange Muffins

30 mins to make, makes 12 muffins

Ingredients

Vegetarian

Produce

• 1 cup Cranberries
• 1 tsp Orange, zest

Refrigerated

• 1 Egg

Baking & Spices

• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 2 cups Flour
• 1/2 tsp Salt
• 1/2 cup Sugar

Oils & Vinegars

• 1/4 cup Coconut oil

Drinks

• 3/4 cup Orange juice

Instructions

1. Preheat oven to 400º.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. Stir in cranberries.
4. In a small bowl, beat egg, orange juice, melted coconut oil, and grated orange zest.
5. Add wet mixture to dry ingredients, stir to combine until it is just moistened.
6. Spray muffin tin with PAM and spoon mixture into tin until ¾ full.
7. Bake for 15-20 minutes until lightly browned.

Glory Muffins

53 mins to make, makes 12 muffins

Ingredients

Vegetarian

Produce

• 1 Apple, large tart
• 2 cups Carrots
• 1/2 tsp Ginger, ground
• 1/2 cup Raisins

Refrigerated

• 3 Eggs, large

Baking & Spices

• 2 tsp Baking soda
• 1 cup Brown sugar
• 2 tsp Cinnamon, ground
• 2 cups King arthur whole wheat flour, White
• 1/2 tsp Salt
• 1/3 cup Sunflower seeds or wheat germ
• 2 tsp Vanilla extract

Oils & Vinegars

• 2/3 cup Vegetable oil

Nuts & Seeds

• 1/2 cup Coconut, sweetened or unsweetened
• 1/2 cup Walnuts

Drinks

• 1/4 cup Orange juice

Instructions

1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.
2. In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.
3. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.
4. Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ.
5. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice.
6. Add to the flour mixture, and stir until evenly moistened.
7. Drain the raisins and stir them in.
8. Divide the batter among the wells of the prepared pan.
9. Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
10. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.

Cranberry Orange Muffins

45 mins to make, makes 12 muffins

Ingredients

Vegetarian

Produce

• 1 1/2 cups Cranberries, fresh or frozen
• 2 Oranges, zest of

Refrigerated

• 2 Eggs, large

Baking & Spices

• 1 3/4 cups All-purpose flour
• 1 tsp Baking powder
• 1 tsp Baking soda
• 1/4 cup Brown sugar, packed light or dark
• 1/2 tsp Cinnamon, ground
• 1 cup Confectioners' sugar
• 1/2 cup Granulated sugar
• 1/2 tsp Salt
• 2 tsp Vanilla extract

Drinks

• 5 tbsp Orange juice

Dairy

• 1 2 cup (120g) yogurt1
• 1/2 cup Butter, unsalted
• 2 tbsp Milk

Directions:

1. Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
2. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
3. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. Then, beat in the orange zest until combined.
4. In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk.
5. Spoon batter into prepared muffin pan, filling them all the way to the top. Top the batter with an additional cranberry or two, for looks if desired. Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 18-20 more minutes or until a toothpick inserted in the center comes out clean.
6. While the muffins are cooling for a few minutes, make the glaze by whisking the glaze ingredients together.

Low Carb Orange Cream Muffin

Ingredients

Produce

• 2 tbsp Pumpkin, canned

Refrigerated

• 1 Egg
• 3 tbsp Egg white

Canned Goods

• 1 tbsp Protein powder

Baking & Spices

• 1 tsp Baking powder
• 2 tsp Blend or 2 packets truvia or sweetener, sweet
• 2 tsp Orange extract or flavoring or
• 4 tsp Trim healthy mama sweet blend or 2 packets truvia or sweetening

Oils & Vinegars

• 2 drops Essential oil, orange

Dairy

• 1 1/3 tbsp Butter
• 3 tbsp Greek yogurt, plain

Other

• ⅓ cup baking blend
• FP Version (low fat, low carb)
• ⅓ cup Trim Healthy Mama baking blend

INSTRUCTIONS

1. Mix all muffin ingredients in a small ramekin or mug with a fork.
2. Mix streusel ingredients in a small dish, cutting in the butter with a fork.
3. Top muffin with streusel mix (use half of streusel mix for FP version to keep it lower fat)
4. Microwave for 90 seconds or bake for 30 minutes or 15-18 minutes in 2-3 muffin tins in a *350 oven. Play with your baking time to get these just set but not dry, especially if you're using the lower fat recipe. Microwaves and ovens vary, so check frequently with your fist time baking.

Orange Sour Cream Muffins with Zesty Orange Glaze

40 mins to make, makes 11 muffins

Ingredients

Vegetarian

Produce

• 1 Orange, Zest of
• 2 tsp Orange, zest

Refrigerated

• 1 Egg, large

Baking & Spices

• 1 3/4 cups All-purpose flour
• 1 tbsp Baking powder
• 1 1/2 cups Confectioners' sugar
• 1/2 tsp Salt
• 2/3 cup Sugar

Drinks

• 1/2 cup Orange juice, freshly squeezed

Dairy

• 1/2 cup Butter, unsalted
• 1 cup Sour cream

DIRECTIONS:

1. Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
2. In a large bowl, combine flour, sugar, baking powder and salt.
3. In a large glass measuring cup or another bowl, whisk together butter, sour cream, egg, orange juice and orange zest. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
4. Scoop the batter evenly into the muffin tray. Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.
5. To make the glaze, combine confectioners’ sugar, orange juice and orange zest. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
6. When the muffins are done, cool for 10 minutes and dip the muffin crown into the glaze.
7. Allow glaze to set before serving.

Orange-Chocolate Chip Muffins

18 mins to cook, serves 12

Ingredients

Vegetarian

Produce

• 1 tbsp Orange peel

Refrigerated

• 2 Eggs

Baking & Spices

• 2 cups All-purpose flour
• 1 tbsp Baking powder
• 1/2 cup Chocolate pieces, miniature semisweet
• 1 Recipe streusel topping
• 1/2 tsp Salt
• 1/2 cup Sugar

Oils & Vinegars

• 1/4 cup Vegetable oil

Drinks

• 1/2 cup Orange juice

Dairy

• 1/2 cup Milk

Directions

1. Preheat oven to 400 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups; set aside.
2. In a large bowl stir together flour, baking powder, and salt. Stir in chocolate pieces. Make a well in the center of flour mixture; set aside.
3. In a medium bowl combine eggs, sugar, milk, orange peel, orange juice, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
4. Spoon 1/4 cup of the batter into each prepared muffin cup. Sprinkle generously with Streusel Topping. Bake for 18 to 20 minutes or until a wooden toothpick inserted in centers comes out clean.
5. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Chocolate Orange Muffins

20 mins to make, serves 12

Ingredients

Vegetarian

Produce

• 2 Oranges, Zest of

Refrigerated

• 1 Egg

Baking & Spices

• 1 tsp Baking powder
• 1/2 tsp Bicarbonate of soda
• 75 g Caster sugar
• 4 tbsp Cocoa powder
• 250 g Self-raising flour

Nuts & Seeds

• 2 tbsp Almonds, ground

Drinks

• 100 ml Orange juice

Dairy

• 75 g Butter
• 100 ml Milk

INSTRUCTIONS

1. Preheat the oven to fan assisted 180C / 200C / 400F / gas 6.
2. Line a 12 cup muffin tray.
3. Melt the butter and set aside to cool.
4. Combine the dry ingredients together in a bowl.
5. Combine the orange juice and milk in another bowl and mix in the egg and cooled melted butter.
6. Add the liquid ingredients into the dry ingredients and mix until barely combined. Note the batter will be thick and lumpy.
7. Spoon the muffin batter equally into the muffin cases and bake for 20 minutes or until a skewer comes out clean.

Orange Muffins

35 mins to make

Ingredients

• 10 oz of mandarin oranges (Halo), drained.
• 1 medium egg, slightly beaten.
• 1 ½ cup of flour.
• ½ cup of sugar.
• ½ cup of butter.
• ¼ cup of milk.
• 1 ¾ teaspoon of baking powder.
• ½ teaspoon of salt.
• ¼ teaspoon of allspice.
• ¼ teaspoon of nutmeg.

Instructions

1. Preheat your oven to 350°F (175°C).
2. Sift the flour with all of the other dry ingredients.
3. Add the butter.
4. Mix together the beaten egg and the milk, then add to dry ingredients and mix until just moistened.
5. Fold in the mandarin orange pieces.
6. Fill greased muffin tins about three-quarters full.
7. Bake for 25 minutes.
8. Serve as desired.

Cranberry Orange Muffins

10 mins to prepare, serves 8

Ingredients

Produce

• 1 cup Cranberries, Dried
• 1 Orange, zest
• 1/2 Orange, juice from

Refrigerated

• 1 Egg

Baking & Spices

• 1 1/4 tsp Baking powder
• 1 1/2 cup Flour, Organic Unbleached White
• 1/2 tsp Salt
• 1 cup Sugar
• 1 tsp Vanilla extract

Oils & Vinegars

• 1/4 cup Olive oil

Dairy

• 3 tbsp Butter
• 1/2 cup Buttermilk

Other

• orange zest optional

Instructions

For the Topping

1. Combine ¼ cup sugar, ¼ cup flour, and melted butter. Using a fork, break mixture up until it is crumbly in texture. Set aside.

For the Batter

1. Preheat oven to 425°F.
2. Mix the dry ingredients together in a large bowl. Set aside.
3. Combine the wet ingredients in a medium sized bowl and beat with a whisk.
4. Add the wet ingredients to the dry ingredients and mix until combined, being careful not to over mix. The batter will be thick.
5. Fold in cranberries.
6. Scoop batter into muffin tin that has been lined with 8 parchment paper cups.
7. Sprinkle with crumb mixture.
8. Bake for 17 to 19 minutes.

Orange Mini Muffins

50 mins to make, makes 3 dozen mini muffins

Ingredients

Vegetarian

Produce

• 2 Oranges

Refrigerated

• 2 Eggs

Baking & Spices

• 2 cups All-purpose flour
• 1 tsp Baking soda
• 1 cup Brown sugar, lightly packed
• 1 cup Granulated sugar

Oils & Vinegars

• 1 Nonstick spray

Dairy

• 2 sticks Butter, salted
• 1 cup Buttermilk

Directions

1. Preheat the oven to 375 degrees F. Spray mini muffin tins with nonstick spray.
2. Cream together the butter and granulated sugar in a large bowl by hand or using an electric mixer. Add the eggs and beat well. Mix in the flour. In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
3. Fill the muffin tins two-thirds full with the batter and bake until lightly browned, 12 to 17 minutes.
4. In a separate bowl, combine the brown sugar and orange juice (you should have about 1/2 cup juice) and mix well. Drizzle this glaze over the warm muffins in the tins. Remove the muffins while still warm.