Description
This orange muffin recipe offers fluffy, golden treats with a vibrant citrus aroma, perfect for a comforting breakfast, lunchboxes, or an afternoon pick-me-up for the whole family.
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 1 teaspoon ground cardamom, optional
- 1 large egg, room temperature
- 1 cup whole milk, room temperature
- 0.33 cup unsalted butter, melted and cooled
- 2 teaspoons alcohol-free vanilla extract
- 2 tablespoons orange zest (from 2 large oranges)
- 0.25 cup fresh orange juice (for batter)
- 0.5 cup shelled pistachios, roughly chopped, divided
- 1.5 cups powdered sugar, sifted
- 2 tablespoons fresh orange juice (for glaze)
- 1 teaspoon orange blossom water
- Zest of 1 small orange, finely grated (for garnish)
Instructions
- Prepare Muffin Tins: Preheat your oven to 375F (190C) and line a standard 12-cup muffin tin with paper liners or grease generously.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, fine sea salt, and ground cardamom until blended.
- Mix Wet Ingredients: In a separate medium bowl, whisk the large egg, whole milk, melted and cooled unsalted butter, alcohol-free vanilla extract, orange zest, and 0.25 cup fresh orange juice until thoroughly combined and smooth.
- Combine Wet and Dry: Gently pour the wet ingredients into the dry ingredients. Stir carefully with a spatula until just combined; do not overmix, as a few lumps are perfectly acceptable for a tender crumb. Fold in 30 g of the roughly chopped pistachios.
- Fill Muffin Tins: Divide the batter evenly among your 12 prepared muffin cups, filling each cup about two-thirds full.
- Bake Muffins: Bake for 20-22 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean.
- Cool Muffins: Transfer the muffins to a wire rack to cool completely after letting them firm up in the tin for about 5 minutes.
- Prepare and Apply Glaze: Once muffins are completely cool, whisk together the sifted powdered sugar, 2 tablespoons fresh orange juice (for glaze), and orange blossom water until smooth. Drizzle over the muffin tops, then sprinkle with the remaining pistachios and finely grated orange zest for garnish.
Notes
For an extra zing and beautiful finish, consider adding a simple glaze once your muffins are completely cool. To reduce sugar, cut the granulated sugar by 0.25 cup. For added fiber, swap half of the all-purpose flour with whole wheat pastry flour. Double the batch for quick grab-and-go options all week. For gluten-free muffins, use a 1:1 gluten-free baking blend. For dairy-free, swap regular milk for almond, soy, or oat milk. For added protein, stir in one scoop of unflavored protein powder with dry ingredients. Add seasonal berries or use lemon/lime zest and juice if oranges are not available.
- Prep Time: 20 minutes
- Cook Time: 21 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (approx 80 g)
- Calories: 320 calories
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg
Keywords: orange muffins, citrus, breakfast, snack, easy recipe, family-friendly, baked goods, pistachios, glaze, meal prep