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Baking recipe · from the recipe book

Fresh Orange Glazed Muffins

Tender, fluffy muffins dotted with juicy bits of fresh orange and finished with a sweet-tart orange glaze.

Fresh Orange Glazed Muffins

Ingredients

  • 2¼ cups280 gAll-purpose flour
  • ¾ cup170 gGranulated sugar
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • 1 medium130 gOrangefinely chopped
  • ⅔ cup (160 ml)150 gOrange juicedivided
  • ½ cup (120 ml)120 gButtermilk, low-fat
  • 2 large100 gEggsroom temperature
  • ½ cup100 gUnsalted buttermelted and cooled
  • 1 tsp4 gVanilla extract
  • ¾ cup90 gPowdered sugar

Steps

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. Melt the butter and let it cool slightly; finely chop the orange.
  3. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda and salt.
  4. In a medium bowl, whisk the egg, then whisk in the melted butter, the buttermilk, the vanilla and four-fifths of the orange juice; set the remaining one-fifth of the orange juice aside for the glaze.
  5. Pour the egg mixture into the flour mixture and stir gently until just combined; a few streaks of flour are fine.
  6. Fold in the chopped orange with as few strokes as possible.
  7. Divide the batter evenly among the muffin cups.
  8. Bake 18 to 22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
  9. Cool the muffins in the tin for 5 minutes, then move them to a rack to cool completely, about 20 minutes.
  10. Make the glaze: whisk the powdered sugar with the reserved orange juice until smooth and pourable.
  11. Drizzle the glaze over the cooled muffins and let it set for 5 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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