Orange Muffins with Citrus Glaze Recipe
These vibrant Orange Muffins are a delightful breakfast or snack option, bursting with fresh citrus flavor and a tender crumb. Made with a combination of all-purpose and almond flours, kefir, and freshly squeezed orange juice, these muffins offer moistness and a subtle tang. They are finished with a sweet orange glaze or a sprinkle of granulated sugar for a delightful texture and extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 28 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Muffin Batter
- 2 large eggs
- 200g (1 cup) granulated sugar
- 100g (½ cup) olive oil
- ½ teaspoon baking soda
- Zest of two oranges
- ½ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 300g (2 ¼ cups) all-purpose flour
- 60g (¼ cup) almond flour (can substitute with 2 tablespoons additional all-purpose flour)
- 120g (½ cup) plain kefir
- 120g (½ cup) freshly squeezed orange juice
Glaze
- 130g (1 cup) powdered sugar (preferably made with tapioca starch)
- 3 tablespoons freshly squeezed orange juice
- Pinch fine sea salt
- Dash pure vanilla extract
- Granulated sugar (for sprinkling, optional if not glazing)
Instructions
- Combine sugar and orange zest: In a large bowl, add the granulated sugar and zest the two oranges over it. Rub the zest and sugar between your fingers until well-distributed and the mixture resembles wet sand.
- Beat eggs and olive oil: Add the eggs to the sugar mixture and using a hand mixer, beat until very light and fluffy, about 3-5 minutes. With the mixer running, slowly drizzle in the olive oil, beating to combine thoroughly.
- Add dry ingredients and liquids: Gently fold in the all-purpose flour, almond flour, vanilla extract, sea salt, and baking soda. Then, with the mixer on low, gradually drizzle in the kefir and freshly squeezed orange juice, beating until the batter is smooth. Cover the bowl with plastic wrap and refrigerate for 2-4 hours, or overnight, to let flavors meld.
- Preheat oven and prepare muffin trays: When ready to bake, preheat the oven to 400°F (200°C). Line two 12-cup muffin trays with paper liners, placing six liners in each tray and alternating cavities to ensure no muffins are adjacent.
- Fill muffin cups and bake: Portion the batter evenly into each muffin cup, filling them about ¾ full. Optionally, sprinkle granulated sugar on top of each muffin for a crunchy finish. Bake for approximately 18 minutes, or until the muffin tops spring back when pressed lightly.
- Prepare and apply glaze: While muffins cool completely, whisk powdered sugar, orange juice, salt, and vanilla extract to make a thick yet pourable glaze. Dip the cooled muffins face down into the glaze. If the glaze is too runny, add additional powdered sugar until desired consistency is achieved.
- Storage: Store the muffins in an airtight container to maintain freshness for several days.
Notes
- If almond flour is unavailable, substitute with 2 tablespoons additional all-purpose flour.
- Letting the batter chill in the fridge helps develop the flavors and improves texture.
- Ensure muffins are fully cooled before glazing to prevent melting the glaze.
- For a vegan variation, substitute eggs with flax eggs and use a plant-based kefir alternative.
- Sprinkling granulated sugar on top before baking adds a crunchy textured crust if you choose not to glaze.
