Dessert

Sunshine Orange Muffins Recipe

ByHugo Harnd January 16, 2026January 16, 2026

Introduction

These Sunshine Orange Muffins are bursting with fresh citrus flavor and a sweet, tangy glaze. Perfect for breakfast or a bright afternoon snack, they combine a tender crumb with vibrant orange zest and juice for a delightful treat.

The image shows four orange-glazed muffins with a golden brown top, each decorated with a drizzle of white icing and small orange zest pieces. The muffins have a slightly cracked, crumbly texture on top and are in light brown paper liners. They are placed on a white plate and a white marbled surface. Around the muffins, there are fresh orange slices and one orange peel curl, adding bright orange color contrast to the scene. A folded orange cloth with white stitching is also partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
1/2 cup vegetable oil
Zest of 2 large oranges (reserve a pinch for topping)
Juice of 1 large orange (for batter and glaze)
1 cup powdered sugar

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the orange zest to the dry ingredients and rub it in with your fingertips to release the oils.
Step 3: In a separate medium bowl, whisk the egg, milk, vegetable oil, and 2 tablespoons of fresh orange juice until well combined.
Step 4: Pour the wet ingredients into the dry ingredients and gently mix with a spoon or spatula just until combined. It’s okay if the batter is a bit lumpy—avoid overmixing to keep the muffins light and fluffy.
Step 5: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Step 6: Bake for 18-22 minutes until a skewer inserted into the center comes out clean.
Step 7: While the muffins cool in the pan, prepare the glaze. Whisk the powdered sugar with 2-3 tablespoons of fresh orange juice, adding juice a teaspoon at a time until the glaze reaches a drizzling consistency.
Step 8: When muffins are cool enough to handle, transfer them to a wire rack, drizzle with the orange glaze, and sprinkle with the reserved orange zest. Enjoy!

Tips & Variations

For extra texture, fold in 1/2 cup of chopped nuts or dried cranberries to the batter before baking.
If fresh oranges aren’t available, use high-quality orange extract and bottled juice as a substitute, adjusting quantities to taste.
Try topping the muffins with a small amount of coarse sugar before baking for a crunchy finish.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave for 15-20 seconds or warm in a low oven before serving.

How to Serve

The image shows four orange muffins placed on a white marbled surface; each muffin has a golden-brown textured top with a drizzle of white glaze and bright orange zest sprinkled over it. Three muffins are grouped close together in the background, while one muffin is in the front center, sitting directly on the surface. To the left, there are two orange slices—one whole slice and one partially peeled orange twist—that add a fresh pop of color. In the background on the right side, there is a folded orange cloth with white stitching, partially under one muffin. The whole scene is lit softly, highlighting the moist and crumbly texture of the muffins. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but the muffins will be denser and have a nuttier flavor. Consider using half whole wheat and half all-purpose for a balanced texture.

How do I prevent the muffins from being dry?

Be careful not to overmix the batter, as this can develop gluten and make muffins tough. Also, avoid overbaking by checking for doneness early with a skewer.