Print

Bakery-Style Orange Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 7 reviews

These Bakery-Style Orange Muffins are a delightful treat bursting with fresh citrus flavor. Featuring a moist crumb from a balance of all-purpose and almond flours, infused with zesty orange and enhanced by vanilla and almond extracts, these muffins are perfect for breakfast or a snack. The recipe includes a simple preparation with a quick bake time, resulting in tender, flavorful muffins topped with a sprinkle of coarse sugar for a slight crunch.

Ingredients

Dry Ingredients

  • 1 ¾ cup (210g) all purpose flour (or gluten free 1:1 all purpose flour)
  • ½ cup (56g) blanched fine almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Wet Ingredients

  • Zest from 2 large oranges
  • 1 cup (200g) organic cane sugar (or granulated sugar)
  • 2 large eggs, at room temperature
  • ½ cup (100g) freshly squeezed orange juice (from about 2 large oranges)
  • ⅓ cup (75g) vanilla or plain whole-milk or 2% Greek yogurt
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup (1 stick, 113g) salted butter, melted (or substitute olive oil or avocado oil)
  • Coarse sugar or organic sugar, for sprinkling (optional)

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners and spray the liners lightly with nonstick cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and kosher salt until well combined. Set this mixture aside.
  3. Infuse Sugar with Orange Zest: In a separate large bowl, add the orange zest and sugar. Use your fingers to rub the zest into the sugar for at least 30 seconds. This helps release the orange oils and infuses the sugar with fresh citrus flavor.
  4. Combine Wet Ingredients: To the bowl with the orange zest and sugar, add the eggs, freshly squeezed orange juice, Greek yogurt, vanilla extract, and almond extract. Whisk all together until the mixture is smooth and fully combined. Do not add the melted butter yet.
  5. Mix Batter: Add the dry ingredient mixture to the wet ingredients. Use a wooden spoon to gently stir until just combined. Then, stir in the melted butter or oil until evenly mixed. Be careful not to overmix to keep the muffins tender.
  6. Fill Muffin Cups and Add Sugar Topping: Evenly distribute the batter among the prepared muffin cups. If desired, sprinkle the tops generously with coarse or organic sugar to add a pleasant crunchy texture after baking.
  7. Bake: Place the muffin tin in the preheated oven and bake for 15 to 19 minutes. Check doneness by inserting a tester into the center of a muffin; it should come out clean when done.
  8. Store and Serve: Once cooled, store the muffins in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 1 week. To freeze, place muffins in reusable silicone bags and freeze. Reheat for 30-45 seconds in the microwave or thaw at room temperature before serving.

Notes

  • For a dairy-free option, substitute Greek yogurt with a plant-based yogurt and use olive or avocado oil instead of butter.
  • Using fresh orange zest and juice greatly enhances the citrus flavor of these muffins.
  • Do not overmix the batter to ensure the muffins remain tender and fluffy.
  • The coarse sugar topping is optional but adds a nice crunchy texture and visual appeal.
  • Make sure eggs are at room temperature to help achieve a smooth batter and even baking.
  • Store muffins properly to maintain freshness and texture; freezing is recommended for longer storage.

Find it online: https://bitezly.com/bakery-style-orange-muffins-recipe/