Soft, orange muffins with orange glaze gives a fresh citrus aroma and tender, melt-in-the-mouth crumb. An easy everyday bake finished with a silky orange cream glaze.
Why you will love this recipe?
You’ll love these muffins because they’re full of bright, fresh orange flavour and have the most soft, tender texture. Rubbing the zest into the sugar really brings out that citrus aroma, giving each bite a cosy, bakery-style feel. The batter comes together easily in just a couple of bowls, with no mixer needed, and the combination of milk, oil, and sour cream keeps the muffins perfectly moist.
Expert Tips for Best results!
- Rub the orange zest into the sugar – This releases the natural citrus oils, giving the muffins a brighter flavor and fragrance in every bite.
- Mix the batter gently – Stir just until the ingredients come together to keep the muffins soft, tender, and fluffy.
- Bake at a higher temperature first, then reduce – This jump-start helps the muffins rise quickly and form beautiful domed tops.
- Use room-temperature wet ingredients – This ensures the batter blends smoothly and bakes evenly without dense spots.
- Allow the muffins to cool before glazing – Cooling prevents the glaze from melting and keeps it smooth, glossy, and perfectly set.
How to make Orange Muffins with Orange Glaze?
Step 1: Preheat the Oven
Start by preheating your oven to 200°C and lining a muffin tray with paper liners. This recipe makes about 8 to 10 muffins, depending on how generous you are with the batter.
Step 2: Mix the dry ingredients
In a bowl, whisk together the flour, salt, baking soda, baking powder, and orange zest. This helps everything distribute evenly before it hits the wet mixture.
Step 3: Infuse the sugar with zest
In another bowl, combine the sugar and orange zest. Use your fingertips to rub them together until the sugar turns pale orange and releases that incredible citrus aroma. This step gives your muffins that “bakery” freshness.
Step 4: Combine the wet ingredients
To the infused sugar, add the egg, vanilla, oil, orange juice, milk, sour cream (or yogurt), and melted butter. Whisk until smooth and creamy.
Step 5: Bring the batter together
Add the dry ingredients to the wet mixture and gently whisk until just combined. Be careful not to overmix; a few small lumps are perfectly fine. If you’d like to add chocolate chips, cranberries, or nuts, fold them in now.
Step 6: Bake
Divide the batter evenly among the muffin liners. Bake at 200°C for 5 to 6 minutes (this gives them that tall, domed top), then reduce the oven temperature to 170°C without opening the door. Continue baking for another 12 to 17 minutes, or until a toothpick inserted in the centre comes out clean.
Step 7: Make the orange cream glaze
While the muffins cool, whisk together heavy cream, orange juice, powdered sugar, and cream cheese (if using) until smooth and slightly thick. Adjust the sugar or cream for your preferred consistency.
Step 8: Glaze and serve
Once the muffins have cooled completely, drizzle or spread the glaze generously over the tops. The result? Soft, citrusy muffins with a silky, creamy finish that taste like sunshine.
Frequently Asked Questions
Can I use store-bought orange juice instead of fresh?
Yes, you can. Fresh juice gives the brightest flavour, but store-bought works too. Just look for one without added pulp or bitterness.
What if I don’t have sour cream?
Plain full-fat yogurt works perfectly. It keeps the muffins moist and tender, so use whichever you have on hand.
Why did my muffins turn out dense?
This usually happens when the batter is overmixed. Once the dry ingredients go in, gently mix just until everything is combined. A few small lumps are totally fine.
Should I glaze the muffins while they’re warm?
No. Always let the muffins cool completely before glazing. Warm muffins will cause the glaze to melt instead of setting on top.
How should I store these muffins?
Store glazed muffins in an airtight container in the refrigerator for up to 3 days. Unglazed muffins can be kept at room temperature for 1–2 days.
Can I freeze these muffins?
Yes! Freeze the muffins without glaze for up to 2 months. Thaw at room temperature and glaze just before serving for best results.
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Recipe Card
Orange Muffins With Orange Glaze
These Orange Muffins with orange glaze are bright and uplifting, the kind you can smell baking before they even come out of the oven. The zest gives a true citrus kick, while the sour cream keeps them incredibly soft inside. They have that just-right sweetness and a tender crumb that doesn’t feel heavy at all. A light orange glaze on top adds a creamy finish that makes each bite feel special.
Ingredients
- 1 + 1/4 cup + 1 tbsp (160g) all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- Zest of 1 large orange (about 1 1/2tbsp, packed
- 1 large egg
- 1/2 cup + 2 tbsp (124g) sugar
- 1 tsp vanilla extract
- 3 tbsp (40ml) oil
- 45 ml freshly squeezed orange juice
- 45 ml milk
- 1/4 cup (60g) sour cream or full-fat yogurt
- 1/4 cup (58g) melted butter
- 3 tbsp heavy cream
- 2 tbsp orange juice
- 1–2 tbsp cream cheese (optional, for richness)
- 3–4 tbsp powdered or fine sugar (adjust for desired consistency)
Instructions
- Preheat your oven to 200°C and line a muffin tray with paper liners. This recipe makes about 8 to 10 muffins, depending on how full you fill the cups.
- In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and orange zest. The zest gives your muffins that fresh citrusy aroma, so take a moment to rub it lightly into the flour to release all those fragrant oils. Set this bowl aside while you prepare the wet ingredients.
- In a separate bowl, add the sugar and a little more orange zest. Use your fingertips to rub them together until the sugar turns pale orange and smells bright and fresh. This step really brings out the flavour.
- To the sugar mixture, add the egg, vanilla extract, oil, orange juice, milk, sour cream or yogurt, and melted butter. Whisk everything together until smooth and creamy. It should already smell like a burst of sunshine in your kitchen.
- Add the dry ingredients to the wet mixture and whisk gently until just combined. The batter will be thick but pourable. A few small lumps are perfectly fine. If you’d like to add chocolate chips, cranberries, or chopped nuts, fold them in at this stage.
- Divide the batter evenly among the muffin liners, filling each about three-quarters full. Place the tray in the oven and bake at 200°C for about 5 to 6 minutes to help the muffins rise tall. Without opening the oven door, lower the temperature to 170°C and continue baking for another 12 to 17 minutes, or until a toothpick inserted in the centre comes out clean.
- While the muffins cool, make the orange cream glaze. In a small bowl, whisk together the heavy cream, orange juice, powdered sugar, and cream cheese if you are using it. Adjust the consistency with a little more cream or sugar until it is smooth and slightly thick.
- Once the muffins have cooled completely, drizzle the glaze generously over the tops. The result is soft, golden muffins with a sweet and tangy finish that tastes like pure sunshine.
This are my favorite Muffins ! I’ve tried loads of recipes and I always come back to this one, it’s simply wonderful!
Thank you so much Maria 🙂
I will not need to try any other recipe. I made these and they are my absolute favorites. Thank you for sharing
Thanks Judith! so glad you liked the recipe 🙂