Go Back
Bird's-eye view of three orange vanilla buttermilk muffins with glossy domed tops and visible orange zest.

Orange Vanilla Buttermilk Muffins

Egg and dairy based orange vanilla buttermilk muffins with a sweet orange glaze, ready in 32 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 17 minutes
Chill Time 10 minutes
Total Time 32 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 270 kcal

Ingredients
  

Orange Muffins

  • ¾ cup granulated sugar 150 g
  • 2 tablespoons orange zest about 2 large oranges
  • 2 tablespoons fresh orange juice from one of the zested oranges
  • 2 cups all-purpose flour 250 g
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup + 2 tablespoons buttermilk room temperature
  • ½ cup unsalted butter 1 stick / 113 g, melted and slightly cooled
  • 2 large eggs room temperature
  • 1 ½ teaspoons vanilla extract

Orange Glaze

  • 1 cup confectioners' sugar 125 g
  • 2 to 3 tablespoons fresh orange juice

Instructions
 

Orange Muffins

  • Preheat Oven and Prep Pan:

    Set oven to 425°F (220°C). Line a standard 12-cup muffin pan with paper liners or coat well with nonstick spray.

  • Zest and Juice Oranges:

    Zest and juice the oranges, as both are needed for the batter.

  • Rub Zest into Sugar:

    In a large bowl, combine the granulated sugar and orange zest. Using your fingers, rub the zest into the sugar for 30 to 60 seconds until the mixture becomes fragrant and the sugar appears slightly moist; this extracts the essential oils for maximum orange flavor.

  • Whisk Dry Ingredients:

    Whisk in the flour, baking powder, and baking soda until evenly distributed.

  • Mix Wet Ingredients:

    In a separate medium bowl, whisk the buttermilk, fresh orange juice, melted butter, eggs, and vanilla extract until the mixture is smooth.

  • Combine Wet and Dry:

    Add the wet mixture to the dry ingredients and stir just until incorporated. The batter will be thick with a few lumps; avoid overmixing.

  • Rest Batter 10 Minutes:

    Allow the batter to sit at room temperature for 10 minutes before baking. This resting period hydrates the flour and promotes taller muffin tops.

  • Fill Muffin Cups:

    Distribute the batter evenly among the prepared muffin cups, filling them almost to the brim.

  • Bake at High Then Low:

    Bake at 425°F (220°C) for 5 minutes. Then, without opening the oven door, lower the temperature to 350°F (175°C) and continue baking for 12 to 15 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.

  • Cool Muffins in Pan:

    Cool the muffins in the pan for 5 minutes, then move them to a wire rack to cool further.

Orange Glaze

  • Make Orange Glaze:

    For the glaze, whisk together the confectioners' sugar and orange juice in a small bowl until smooth.

  • Glaze Warm Muffins:

    Drizzle the glaze over the warm muffins. Let them rest for about 10 minutes to allow the glaze to set slightly.
Keyword breakfast muffins, cranberry orange muffins, healthy muffins, mini muffins, orange vanilla buttermilk muffins