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Orange Muffins

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“Orange oil is the essential oil found in the peel; available in most gourmet stores.”
READY IN:
50mins
YIELD:
12 to 18 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Position rack in center of oven; preheat oven to 400°.
  2. Prepare muffin tin—spray indentations and rims with nonstick cooking spray.
  3. In a bowl, whisk flour, sugar, baking soda, and salt until uniform; set aside.
  4. In another bowl, whisk egg and yogurt until smooth; then whisk in the melted butter and orange zest; once incorporated, whisk in the orange juice, milk, and orange oil.
  5. Stir in the flour mixture using a wooden spoon, until moistened.
  6. Fill muffin tins ¾ full; bake 20 minutes or until tops are rounded and lightly brown; pick inserted should come out with a few moist crumbs attached.
  7. Place pan on wire rack; cool 10 minutes.
  8. Gently rock muffins back and forth to release; remove muffins from tin.
  9. Cool for 5 minutes on wire rack before serving.
  10. *Blood Red Orange Muffins—substitute blood orange juice and zest for the orange juice and zest; whisk in 6 drops of red food coloring, if desired, with the yogurt; proceed as directed.
  11. *Chocolate Chip Orange Muffins—add ¾ cups miniature milk chocolate chips with the flour; proceed as directed.
  12. *Minty Orange Muffins—add 2 tablespoons chopped fresh mint with the orange zest; proceed as directed.
  13. *Provencal Savory Muffins—add 2 tablespoons chopped fresh rosemary with the yogurt; reduce the butter to 3 tablespoons, and add 3 tablespoons olive oil with the remaining butter; proceed as directed.

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