Go Back

Glazed Orange Muffins

Bright and citrusy, these Glazed Orange Muffins feature a tender, whole-wheat crumb and are quick to prepare, making them a perfect breakfast or snack option.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/3 cup milk
  • 3 tablespoons vegetable oil
  • 1 egg, beaten
  • 2 tablespoons corn syrup
  • 1/3 cup orange juice (juice of 1 or 2 oranges)
Dry Ingredients
  • 1 cup whole wheat pastry flour
  • 1/3 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • generous 1/4 teaspoon salt
Glaze Ingredients
  • 1 cup powdered sugar
  • 2 tablespoons orange juice
  • orange zest + white sugar orange zest + white sugar

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. Whisk together the milk, oil, egg, corn syrup, orange juice, and a pinch of zest.
Baking
  1. Mix in the flour, brown sugar, baking powder, and salt until the batter is just combined.
  2. Pour batter into a greased muffin tin and bake for 10-15 minutes, or until tops spring back when pressed.
Glazing and Sugared Zest
  1. For the glaze, mix the powdered sugar with the orange juice, adding 1 additional teaspoon of orange juice at a time to achieve the desired consistency.
  2. For the sugared zest, combine 1 part zest with 2 parts sugar and mix with your fingers until crumbly.
  3. When muffins are done, cool completely before dipping tops in glaze.
  4. Once dipped in glaze, immediately sprinkle with sugared zest.
Serving
  1. Let the muffins cool in the tin for a few minutes, then move them to a wire rack to cool fully.
  2. Dip the top of each cooled muffin into the orange glaze so the top is covered.
  3. Immediately sprinkle the sugared zest on the glazed top.
  4. Let the glaze set for a few minutes before serving.

Notes

Store muffins at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate up to 5 days; bring to room temperature before serving. Freeze individually wrapped muffins for up to 3 months and thaw at room temperature. To prevent drying, tuck a slice of apple or a paper towel into the container to maintain moisture. Re-glaze lightly after reheating if the finish dulls.