These orange muffins are some of my favorites. Crisp edges and so light! they pair well with a cup of coffee too. As I mentioned before, muffins are so easy to make, with just a few ingredients and in less than an hour you can enjoy them. So let´s start making these amazing muffins!
Although citrus season is almost over, we have one tree still full of fruit. They are not very sweet, but perfect for baking cakes, breads and muffins.
Whenever we have a lot of oranges, I get the zest of as many as I can get and then freeze it for later use.
For this recipe you can either use butter or vegetable oil. I prefer oil for the light consistency it gives to these muffins.
In a bowl add the flour, sugar, baking powder, orange zest and salt.
In another bowl beat in the oil or butter, orange juice and eggs, vanilla and orange extract if using.
Add the liquid batter to the flour and mix well. Don´t mix it up too much, just until moisten.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350°F / 180°C for 20-25 minutes or until golden.
Cool for 5 minutes before removing from pans.
These orange muffins have crisp edges and are so light! they pair well with a cup of coffee too.
- 3/4 cup oil or butter soften
- 1 cup sugar
- 4 eggs
- 3/4 cup orange juice
- 2 Tablespoon orange zest
- 2 to 3 teaspoons orange extract or more orange juice
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- In a bowl add the flour, sugar, baking powder, orange zest and salt.
- In another bowl beat in the oil or butter, orange juice and eggs, vanilla and orange extract if using.
- Add the liquid batter to the flour and mix well. Don´t mix it up too much, just until moisten.
- Fill greased or paper-lined muffin cups three-fourths full. Bake at 350°F / 180°C for 20-25 minutes or until golden.
- Cool for 5 minutes before removing from pans.
If you don't have a muffin pan, you can use a cake pan or bundt pan.
Made these, so easy yet so tasty! Thanks for the recipe
Thanks Sato! I’m glad you liked it 🙂