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Glaze orange muffin on a blue and white plate with a carafe of orange juice in the background
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5 from 2 votes

Orange Muffins

Sweet, bright, fresh and citrusy glazed Orange Muffins are the perfect way to start your day!
Course Breakfast, Brunch
Cuisine American
Keyword orange muffins, orange muffins with glaze
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 35 minutes
Servings 12 muffins
Calories 238kcal
Author Blair Lonergan



  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon orange zest
  • ½ cup buttermilk, at room temperature
  • ½ cup orange juice
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temperature
  • ¼ cup vegetable oil


  • 1 cup confectioners sugar, sifted
  • 2-3 tablespoons orange juice


  • Preheat oven to 400 degrees F.
  • Line a muffin tin with paper liners. Set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk in the orange zest. Set aside.
  • In a separate bowl, whisk together buttermilk, orange juice, vanilla extract, egg and oil.
  • Add the wet ingredients to the dry ingredients and stir just until combined. Be careful not to over-mix the batter.
  • Divide the batter evenly among the muffin cups.
  • Bake for 5 minutes at 400 degrees F. Without opening the oven, lower the temperature to 375 degrees and bake for 11-14 more minutes, or until the toothpick inserted into each muffin comes out clean and the tops are golden.
  • Cool muffins completely before glazing.


  • In a small bowl, whisk together confectioners sugar and 2 tablespoons of orange juice until smooth. The glaze should be pretty thick. If it seems too thin, add a bit more confectioners sugar. If the glaze is too thick, add another teaspoon or so of orange juice at a time until it reaches the desired consistency. Dip the tops of the cool muffins in the glaze. Rest on a wire rack until the glaze sets.


Storage: Allow the muffins to cool completely. Store in a large Ziploc freezer bag or other airtight container. The muffins will last for 2-3 days at room temperature, or you can freeze the muffins for up to 3 months. The glaze may become slightly runny if frozen and thawed, so if you plan to freeze the muffins right away, skip the glaze and add it later (after you thaw the muffins).


Serving: 1glazed muffin | Calories: 238kcal | Carbohydrates: 45g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 234mg | Potassium: 118mg | Fiber: 1g | Sugar: 28g | Vitamin A: 63IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 1mg