Orange Yogurt Muffins

“From William Sonoma kitchen library. I love the light flavor of these muffins. You can choose to serve as is or top with the optional glaze I've included with the recipe. ***updated/correction*** 2/4/09 - Due to the reviews I realize I need to adjust the servings and the ingredient measurements for the glaze. ***”
12 muffins

Ingredients Nutrition


  1. Preheat oven to 375F (190C) and butter or spray standard muffin tins.
  2. Finely grate the zest from the oranges (zest only the bright orange portion of the peel)- you will end up with approximately 1/4 c of zest.
  3. In a small saucepan, combine the zest, first 1/4 cup of sugar and the water; stir together over medium heat for about 2 minutes until sugar dissolves.
  4. Add the butter and stir until melted, about 1 minute more.
  5. Set aside orange zest mixture.
  6. In a medium bowl, stir together the flour, baking powder, baking soda, salt and the second 1/4 cup of sugar.
  7. In a large bowl, whisk together the eggs, yogurt, milk and reserved orange zest mixture until smooth.
  8. Add the flour mixture and stir just until blended (do not overmix).
  9. Spoon into prepared muffin tins, filling each cup three-quarters full.
  10. Bake for 15-20 minutes, or until pick inserted in center comes out clean.
  11. Cool in tins for 3-5 minutes and then remove and cool completely on wire rack.
  12. ****FOR GLAZE****.
  13. Combine all the ingredients for the glaze in a small bowl and whisk together briskly until smooth and very well blended.
  14. If glaze is too stiff, beat in a few more drops of orange juice.
  15. Brush or spoon over the muffins while they are still a bit warm.
  16. You will end up with almost 1/2 cup of glaze which should be enough for the 18 muffins.

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