These delicious, quick and fluffy orange muffins are so simple to make! It's a 6-ingredient recipe that only takes 15 minutes to bake.
These quick and moist muffins are perfect for breakfast or an afternoon snack with the whole family! You can make them the night before or the same day! Let them cool a little and they are ready for the first bite!
These muffins are the perfect example that you just need a handful of simple ingredients to make tasty and fluffy orange muffins!
To make the base of the batter for these moist orange muffins you only need flour and eggs, add sugar, fresh orange juice and orange zest for sweetness and to add the perfect orange flavor, and baking powder for the muffins to rise. Bake for 15 minutes and serve!
Here you'll find all the ingredients needed to make this recipe:
Eggs - Makes muffins softer and fluffier.
All-purpose flour - Gives consistency and is the base of the batter.
Granulated sugar - To sweeten and flavor.
Orange juice and orange zest - Adds a very nice fresh flavor.
Baking powder - Rising agent.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE ORANGE MUFFINS
Step 1: Preheat the oven to 180ºC (350ºF). Line standard-size muffin tins with muffin liners.
Step 2: Using a hand mixer or stand mixer fitted with whisk attachment, beat on medium speed the sugar, eggs and the orange zest until obtain a creamy and homogeneous mixture. Pour the orange juice and mix for 2 to 3 minutes until it’s nicely incorporated. Add the flour and the baking powder and beat until a homogeneous mixture.
Step 3: Pour small portions of the batter into the paper liners. Bake for about 15 minutes (the time depends on the oven).
Step 4: Remove muffins from the oven and allow to cool for 10 to 15 minutes inside the tins.
Step 5: Remove from the tins and place the muffins onto a wire rack or a plate.
Step 6: Allow to cool to room temperature and serve.
TIPS FOR ORANGE MUFFINS
1. Place the oven rack in the middle. This allows the hot air to circulate evenly around the muffins batter, resulting in even cooking.
2. When the muffins are cooked, do not open the oven door all the way. Leave the door slightly open and wait 5 to 10 minutes so that the heat enters the kitchen and there is no temperature shock (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
3. If the top of the muffins start too brown too much, reduce the oven temperature and cover the muffins with aluminum foil.
Some tips to make the muffins denser: 1. Use ingredients like eggs, milk or yogurt to add moisture to the muffins. 2. Reduce the amount of baking powder or baking soda in the recipe. 3. Replace all-purpose flour with cake flour or almond flour.
FREQUENTLY ASKED QUESTIONS
Can I make a cake with this batter?
Absolutely! You just need to adjust the amount of some ingredients.
How to store these muffins?
Allow the muffins to cool completely before storing. Place the muffins in an airtight container.
Never store the muffins at room temperature for more than 2-3 days. The muffins will begin to lose quality after this time frame.
Preheat the oven to 180ºC (350ºF). Line standard-size muffin tins with muffin liners.
Using a hand mixer or stand mixer fitted with whisk attachment, beat on medium speed the sugar, eggs and the orange zest until obtain a creamy and homogeneous mixture. Pour the orange juice and mix for 2 to 3 minutes until it’s nicely incorporated. Add the flour and the baking powder and beat until a homogeneous mixture.
Pour small portions of the batter into the paper liners. Bake until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes (the time depends on the oven).
Remove muffins from the oven and allow to cool for 10 to 15 minutes inside the tins.
Remove from the tins and place the muffins onto a wire rack or a plate.
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