Orange Muffins

Easy fluffy orange muffins made from fresh squeezed orange juice and orange zest for incredible flavor, then baked high to the sky!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Cooling time 10

Total Time 40

Servings muffins

Calories 301kcal

Preheat oven to 425° F and spray a muffin pan very well with non-stick cooking spray.
In a large mixing bowl, add the white granulated sugar, melted butter, and canola oil and whisk together.
1 cup granulated sugar, 6 tablespoons butter, ¼ cup canola oil
Then add the eggs, milk, orange juice, and vanilla extract and whisk to combine well.
2 large eggs, 1 cup whole milk, ½ cup freshly squeezed orange juice, 1 teaspoon pure vanilla extract
In a separate medium bowl, add the flour, baking powder, orange zest and salt and stir to combine.
3 cups all purpose flour, 1 tablespoon baking powder, 1 tablespoon orange zest, ¼ teaspoon salt
Add the dry ingredients to the wet ingredients and mix just until they are just barely combined– the batter will be thick but be careful not to over-mix or the muffins won't be as fluffy.
Divide the batter between holes of the prepared muffin tin, filling each one all the way to the top for a nice big bakery-style muffin!
Sprinkle the tops of the muffins with coarse sugar, if desired.
Coarse sugar
Bake for 5 minutes at 425° F and then reduce the oven temperature to 350° F and bake for an additional 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (don't remove the muffins from the oven when decreasing the temperature.
Remove from the oven and let the muffins to cool for 5 minutes in the pan and then remove them and place them on a wire rack to cool.

Store any leftover muffins in an airtight container in the refrigerator for up to 3-4 days.

Swap the oil for an equal amount of unsweetened applesauce.

I used whole milk but any other milk like 2%, 1% or even an unsweetened almond milk, soy milk or oat milk would work as well.

I highly recommend using freshly squeezed orange juice! But you can also make orange juice from concentrate and use that if you'd like.

Make sure to measure the flour using the spoon and level method or a kitchen scale. If you add too much flour, if will make the muffins dry.

Zest the orange before you juice it.