Description

These bakery-style Orange Muffins are bursting with fresh citrus flavor, featuring a tender crumb packed with orange zest and juice. The muffins have a delightful domed top achieved by baking every other well in a muffin pan at high heat initially, then lowering the temperature for a perfect bake. Finished with a sweet and tangy orange glaze, these muffins offer a moist, flavorful breakfast or snack treat.

Ingredients

Scale

Dry Ingredients

3 cups (360g) all purpose flour
1 ½ cups (297g) granulated sugar
3 tsp baking powder
½ tsp baking soda
½ tsp salt

Wet Ingredients

2 large eggs
¾ cup (177ml) buttermilk
½ cup (118ml) vegetable oil
Zest of 3 oranges (3–5 Tbsp)
¼ cup (59ml) fresh squeezed orange juice

Orange Glaze

1 ⅓ cup (151g) powdered sugar
3 Tbsp fresh squeezed orange juice (add more as needed for desired consistency)

Instructions

Combine Dry Ingredients: In a mixing bowl, stir together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly mixed. Set aside.
Mix Wet Ingredients: In a larger bowl, whisk the eggs, buttermilk, vegetable oil, orange zest, and fresh orange juice together with a spatula for about 30 seconds to combine thoroughly.
Combine Batter: Gradually add the dry ingredients into the wet mixture, stirring by hand just until the batter is combined. The batter will be very thick, so avoid overmixing to keep the muffins tender.
Rest Batter and Preheat Oven: Cover the bowl with a towel and let the batter rest for 15 minutes. Meanwhile, preheat the oven to 425ºF (220ºC).
Prepare Muffin Pan: Line a 12-cup muffin pan with liners, but only fill every other cup—this technique allows the muffins to spread and develop domed tops without touching one another.
Fill Muffin Liners: Fill each liner to the top with batter. It may seem like a lot of batter for only six muffins, but divide it evenly and fill them fully. Smooth the tops with a butter knife if needed.
Optional Sugar Topping: Sprinkle sanding sugar on top of the batter for extra sparkle and crunch if desired.
Bake Muffins: Bake at 425ºF for 7 minutes, then lower the oven temperature to 350ºF (175ºC) without removing the muffins. Continue baking for an additional 13-16 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan.
Bake Remaining Batter: Repeat the process with the remaining batter, preheating the oven back to 425ºF before starting.
Make Orange Glaze: In a small bowl, mix the powdered sugar and orange juice until smooth. Adjust with more juice to reach your preferred glaze consistency.
Glaze Muffins: Dip the cooled muffin tops into the glaze or spoon it over them for a glossy, citrusy finish.

Notes

Filling every other muffin cup helps create beautifully domed tops that look bakery-style.
Do not overmix the batter to preserve a tender crumb.
The initial high temperature baking helps the muffins rise quickly before finishing at a lower temperature to cook through.
Use fresh orange juice and zest for the best vibrant citrus flavor.
The glaze can be thinned or thickened to preference by adjusting orange juice quantity.
Leftover muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 23 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: orange muffins, citrus muffins, bakery style muffins, homemade muffins, orange glaze, breakfast muffins