These Small-batch Orange Muffins are like sweet little bits of sunshine baked up just to brighten your day. They’re soft, sweet, and super moist with a crunchy orange glaze on top.
Looking for more Small-batch Muffins? Try my Small-batch Banana Muffins, Small-batch Chocolate Chocolate Chip Muffins, Small-batch Chocolate Banana Muffins, and Small-batch Apple Crumb Muffins.
Hey, folks. I hope you’re having a lovely Saturday. I sat down to write a lengthy post about how much I love today’s recipe, these cute little Small-batch Orange Muffins, but the sun is shining, the birds are singing, and there’s a new book sitting next to me calling my name, so I’m keeping it pretty short and sweet today.
And really, who wants to be reading about muffins when you could be making them? These muffins are like sweet little bits of sunshine baked up just to brighten your day. They’re soft, sweet, and super moist with a crunchy orange glaze on top. And this recipe makes just five muffins so nothing goes to waste.
But do you want to know the best part about these Orange Muffins?
They’re intensely and wonderfully orange flavored without having to run out and buy orange extract or artificial flavorings. The muffins get their orange kick from orange juice and zest in the batter and glaze. So if you have an orange on the counter and some sour cream in the fridge, you probably have the ingredients to make them right now.
See Also: Small Lemon Pound Cakes
Which you should, because they’re great.
Small-batch Orange Muffins
Ingredients
Special Equipment
Muffins
- 3/4 cup + 2 tablespoons (105g) all-purpose flour measured by weight or the spoon and sweep method*
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons (2oz) unsalted butter melted and slightly cooled
- 1/4 cup (50g) granulated sugar
- 1/4 cup milk
- 2 tablespoons orange juice *
- 2 tablespoons sour cream
- 1 large egg white
- 1 1/2 teaspoon orange zest very lightly packed
Glaze
- 1/3 cup (40g) powdered sugar sifted if lumpy
- 2 to 3 teaspoons orange juice
- 1/2 teaspoon orange zest very lightly packed
Instructions
- Preheat your oven to 425°F and line your muffin pan with 5 paper liners.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a medium bowl, combine butter, sugar, milk, orange juice, sour cream, egg white, and orange zest, and whisk until smooth. Add flour mixture and stir until just combined. Do not over mix!
- Divide batter between 5 prepared muffin cups and bake at 425°F for 8 minutes. Turn the temperature down to 350°F and bake for an additional 5 to 7 minutes, until a toothpick inserted into the center of the muffins comes out with just a few dry crumbs. Allow muffins to cool in the baking pan until cool enough to handle before transferring to a cooling rack and glazing.
Glaze
- In a small bowl, whisk together powdered sugar, 2 teaspoons of the orange juice, and orange zest until glaze is smooth. Add up to 1 teaspoon more of orange juice if mixture is too thick to drizzle and spoon glaze over the warm muffins. Allow glaze to set for 10 to 15 minutes and enjoy!
Notes
Adapted from Annie’s Eats
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LIsa says
These were delicious. I used a whole egg instead. It actually made 6 muffins. Apparently I have small muffin pans. They’re just as good without the glaze
Tracy says
Hi Lisa, good to know this works with a full egg. I’m so glad you enjoyed them (and got a bonus muffin out of it 😉 ).
Geri says
These were amazing!
Is there a way to tweak them for coconut muffins?
Tracy says
Thanks, Geri! For a coconut version, you could try using coconut milk instead of milk and orange juice and add a bit of coconut extract to the batter.
Becky says
Hi Tracy
Would be possible to substitute the butter with an oil of some kind? Ie: canola or coconut?
Thanks!
Tracy says
Hi, Becky. That should work, though I haven’t tested it, so I can’t say 100% for sure how it will turn out. Usually when you replace butter with oil, you want to use about 25% less, so I would use 3 tablespoons oil instead of 1/4 cup. Hope that helps!
marisol - DomesticDiva says
I will be making these tomorrow in this cold chicago weather…. sound delish.
Tracy says
Hope you enjoy them!!
Beth says
Can I add cranberries to this, or are the too heavy?
Tracy says
Hi, Beth, I would think cranberries would work just fine. If you try it, please let me know how they turn out!
Ashley says
If I wanted to make these into a small cake instead of muffins, would you say to do it in the 7×5 pan like some of your other recipes? What time and temp?
Tracy says
Hi, Ashley, without further recipe testing, I couldn’t say for sure, but I’d try 350°F and start checking it at 25 minutes. If you try it, please let me know how it goes!
Alya says
Is there anything else I can use instead of sour cream? I don’t have any but I want to try the recipe
Tracy says
Yogurt (same amount) should work as well!
Pam says
Hi, I just made these muffins! Wow! I did add a half tsp cinnamon and a half tsp cardamom. They are delicious. I did not glace them. I may glace a few though!☺
Tracy says
Loooove the idea of adding cardamom! So glad to hear you enjoyed the muffins!