Bakery Style Orange Muffins – The perfect homemade muffins made with orange juice and orange zest. These bakery style muffins have big domed tops and are great for breakfast or brunch!

Bakery Style Orange Muffins

Muffins are one of those things that I always have on hand. They are so easy to whip up and there are always great varieties to make using seasonal fruits! When I was at the store the other day, I spotted some beautiful oranges and decided that I had to make a batch of muffins with them. I used my bakery style lemon muffins as the template and got to work making these bright, citrus-y orange muffins!

Common Questions About Making Orange Muffins

What are orange muffins?

Orange muffins are basic muffins that are made with freshly squeezed orange juice and orange zest to give them a bright citrus flavor.

How many servings does this recipe make?

This recipe makes 12 muffins but it can easily be doubled if you want to make a larger batch.

How long do these muffins last?

Store any leftover muffins in an airtight container in the fridge for up to three days.

Should I use freshly squeezed orange juice or pre-made?

I suggest using freshly squeezed orange juice if you can but don’t worry, pre-made will be delicious too.

How do I make a glaze?

For a simple glaze, you will need –

1 cup confectioners sugar
3 tbsp orange juice

While the muffins are baking, combine all ingredients for the glaze in a small bowl and whisk until it is well combined. Let the muffins fully cool before drizzling with glaze.

Can I add a streusel?

Of course! You will need –

1/2 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons unsalted butter (melted)
Pinch of salt

In a small bowl, combine all ingredients for the streusel and mix with a fork. Once combined, the mixture should be crumbly. Sprinkle streusel on top of muffins before putting them in the oven.

How do I make bakery style muffins?

To make bakery style muffins, you need to put them into the oven at 425 degrees F and then bump the temperature down to 350 degrees F to bake for the amount of time that the recipe says. It helps create a domed top.

What other types of muffins can I make?

Some of my favorite muffin recipes include –

Ingredient Notes –

Granulated sugar sweetens the muffins.
Butter adds richness and delicious flavor to the muffins.
Vegetable oil adds additional richness and helps keep the muffins moist
Eggs bind the muffin batter together.
Milk adds moisture and helps ensure that our muffins aren’t too dry. I’m using whole milk in this recipe but 2% or unsweetened almond/soy would work as well.
Orange juice adds moisture and orange flavor to the muffins. I highly recommend using freshly squeezed orange juice!
Vanilla enhances the sweetness of the muffins and the flavor of the orange.

Flour gives the muffins structure. Make sure to measure using the spoon and level method as adding too much flour can make the muffins dry.
Baking powder helps the muffins rise so they become light and airy.
Orange zest enhances the orange flavor even more. Make sure to zest your orange before you juice it.
Coarse sugar adds a sweetness and crunch on top of the muffins– but it is optional.

Looking for more breakfast recipes? Check these out!

Yield: 12 Muffins

Bakery Style Orange Muffins

Bakery Style Orange Muffins - The perfect homemade muffins made with orange juice and orange zest. These bakery style muffins have big domed tops and are great for breakfast or brunch!

Ingredients

1 cup granulated sugar
6 tablespoons butter (melted)
1/4 cup vegetable oil
2 large eggs
1 cup whole milk
1/2 cup freshly squeezed orange juice
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon orange zest
Coarse sugar (optional)

Instructions

Preheat the oven to 425 degrees F and spray a muffin pan very well with non-stick baking spray or line it with paper liners.
In a large bowl, whisk together the granulated sugar, melted butter, and vegetable oil.
Next, add the eggs, milk, orange juice, and vanilla. Whisk to combine.
In a small bowl, stir together the flour, baking powder, and orange zest. Add a small pinch of salt (about 1/4 teaspoon) and stir to combine.
Add the dry ingredients to the wet and mix just until they are combined - the batter will be thick but you don't want to overmix.
Divide the batter between wells of the prepared muffin pan, filling each one all the way to the top - we want that big bakery style rise!
Sprinkle the tops of the muffins with coarse sugar, if desired.
Bake for 5 minutes at 425 degrees F and then reduce the oven temperature to 350 degrees F and bake for an additional 15 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool for 5 minutes in the pan and then remove them to a wire rack to cool.
Store any leftover muffins in an airtight container in the fridge for up to three days.

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