Orange Breakfast Muffins
These easy orange breakfast muffins are light, tender, and filled with fresh citrus flavor from real orange juice and zest. Made with simple pantry ingredients, they come together quickly for a bright, cozy breakfast or grab-and-go snack. Not overly sweet and perfect with coffee or tea, these homemade orange muffins are ideal for busy mornings, brunch spreads, or anytime you want something fresh-baked that feels special without the extra effort.
What you'll need: Makes 12 muffins
2 cups all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
Zest of 2 large oranges
¾ cup fresh orange juice (about 2–3 oranges)
2 large eggs
⅓ cup melted butter (~6 Tbsp or use neutral oil)
1 tsp vanilla extract
Optional add-ins:
½ cup chopped walnuts or pecans
½ cup dried cranberries
¼ tsp cinnamon or cardamom (warm breakfast notes)
How to make it:
Preheat oven to 375°F. Line or grease a muffin tin.
In a large bowl, zest 2 oranges. Add the sugar and massage with your fingers until the sugar is orange and fragrant. Whisk in the flour, baking powder, baking soda, salt just until combined.
In another bowl, whisk orange juice, eggs, butter, and vanilla. (It’s okay if your butter seizes a bit from the cool eggs and orange juice)
Gently fold wet ingredients into dry just until combined (a few lumps = good).
Divide batter evenly into muffin cups (¾ full).
Bake 15–18 minutes, until tops are lightly golden and spring back.
Cool 5 minutes, then move to a rack.
Optional Orange Glaze:
½ cup powdered sugar
2 Tbsp fresh orange juice
Drizzle over cooled muffins for the perfect sweet finish.