These lofty Orange Yogurt Muffins are soft and light, filled with citrus flavor from fresh orange juice and zest. Made with yogurt, they’re a bit healthier and are perfect for brunch, Easter, or any time you’re craving the sweet flavor of orange.
When the buds begin to form on the trees, and pink blossoms are everywhere, I begin craving light, deliciously flavored muffins filled with citrus and berries, much like my Lemon Blueberry Muffins.
But there is something rather wonderful about oranges and orange blossoms and spring.
Almost like a taste of sunshine.
And these muffins are certainly that– sunshine in every bite. Mildly sweet, they are simple to make all year, but especially wonderful in spring with morning coffee, afternoon tea, and snacks.
But where they really shine is for brunch! In fact, I have a batch in my freezer marked in bold letters… “Do Not Eat Until Easter.” We’ll see if the guys in my house abide.
I won’t tell them this… but if I need to make more, easily done!
Ingredients for Orange Yogurt Muffins
One of the things I love about these orange muffins is the simple baking ingredients they contain. Fresh oranges work their magic with very little else.
The exact ingredient measurements are in the recipe card at the bottom of this post.
- All-purpose flour
- Granulated sugar
- Fresh oranges: for juice and zest
- Baking powder and baking soda for the ultimate rise
- Large eggs for binding
- Plain yogurt: (I prefer whole fat plain yogurt but they are delicious with Greek yogurt too, and sour cream can be substituted)
- Vegetable oil: your preference, a neutral oil is best like avocado oil, but coconut oil works fine too)
- Vanilla extract for flavor, of course!
The vanilla orange glaze is a simple combination of powdered sugar, orange juice, and a dash of vanilla extract.
How to Make Orange Muffins
These muffins are super simple to make in one bowl. The citrus, baking soda, and baking powder work beautifully together to create a lofty and light muffin.
What also helps is a short stint in the oven at a higher temperature to help boost its rise, followed by a lower baking temperature to finish them.
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and orange zest.
- Then whisk together the wet ingredients: yogurt, orange juice, oil, eggs, and vanilla.
- Combine the wet and the dry ingredients until just moistened with no visible dry streaks of flour.
- Spoon the batter into a muffin tin (I like to use a cookie scoop ) and bake.
If you’re glazing the Orange Yogurt Muffins, as I’ve done, combine the ingredient until the desired consistency is reached. I like a thin glaze, so I add a bit more juice.
Is Fresh Orange Juice Necessary?
Not necessarily. But… if you want a fresh, delicious citrus flavor of oranges, fresh juice and zest are really important. While you can substitute ready-made orange juice, it won’t have the same flavor.
Helpful muffin making tools
Here are the few kitchen tools that make these muffins easier.
How to Store These Orange Muffins
Store the muffins in an airtight container at room temperature for about 2 days. You can refrigerate them for up to 5 days, or freeze them for longer storage. As mentioned, I have a batch in my freezer now.
More Delicious Muffin Recipes
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- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 tablespoon grated orange zest
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup plain yogurt
- 1/2 cup orange juice
- 1/3 cup oil (like vegetable oil)
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
- 1 to 2 teaspoons orange juice
- 1/2 teaspoon vanilla
- Preheat the oven to 425 degrees F and line a standard 12-cup muffin tin with cups or spray with nonstick cooking spray; set aside.
- In a large bowl whisk together the flour, sugar, baking powder, soda, and salt. In a separate bowl, whisk together the eggs, yogurt, oil, vanilla, and orange juice. Add the yogurt orange mixture to the dry ingredients and stir until just moistened.
- Spoon the batter into the prepared muffin tin cups to 2/3 full. Bake in a 425-degree oven for 5 minutes. Without opening the door of the oven, reduce the temperature to 350 degrees F and continue to bake for another 12 to 14 minutes, or until golden, and when tested with a toothpick in the center, comes out clean.
- Remove the muffins from the oven and let cool in the tin for about 10 minutes before removing them to a cooling rack.
- To make the glaze, stir the powdered sugar, orange juice, and vanilla together. Add additional powdered sugar or orange juice to reach desired consistency. I like the glaze on the thin side.
Storing the Muffins
Let the muffins cool completely and then store them at room temperature in an airtight container for up to .... days. Freeze for longer storage.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 282mgCarbohydrates: 34gFiber: 1gSugar: 17gProtein: 4g