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Orange Muffins Easy Cupcake Recipes

When I bake these orange muffins, the kitchen fills with the scent of citrus, warm and bright. They remind me of weekend mornings when I’d sneak an extra spoon of batter, pretending it was for ‘taste testing’. This recipe falls into the easy cupcake recipes category, and it feels like something we all need—a quick pick-me-up that doesn’t require a pastry degree. Orange muffins recipes like this one carry a little bit of nostalgia. Maybe it’s the way the zest wakes up your senses or how the sugar crust on top crackles when you take a bite. I’ve tested enough recipes gourmet style to know that sometimes, the simplest ones end up being the real stars. That’s why I wanted this recipe gourmet rewrite to feel approachable but still have that touch of elegance, the kind you’d expect from gourmet recipes but without the fuss. So whether you’re planning Gourmet Dinner Recipes, tossing together gourmet salad recipes, or just craving a sweet snack, these muffins sit right in the middle of comfort and refinement. They’re soft, golden, and just sweet enough to keep you coming back for seconds.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keywords: easy cupcake recipes, Gourmet Dinner Recipes, gourmet recipes, gourmet salad recipes, orange muffins recipes, recipe gourmet, recipes gourmet
Servings: 12 muffins
Author: Linda

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 3/4 cup fresh orange juice
  • 2 tbsp orange zest
  • 1/2 cup milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 375°F and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix melted butter, eggs, orange juice, orange zest, milk, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
  5. Divide batter evenly among the muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.
  7. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to finish cooling.