introduction
These glazed orange muffins are simple and bright. They bake fast and taste fresh with orange glaze and sugared zest. If you like warm muffins with citrus, try this recipe and also see maple glazed pumpkin muffins for another easy muffin idea.
why make this recipe
You make this recipe for a quick breakfast, a small dessert, or a snack. The whole wheat pastry flour adds a light texture. The orange glaze makes the muffins sweet and bright. The sugared zest adds a crisp, fresh touch.
how to make Glazed Orange Muffins
Ingredients :
- 1/3 cup milk
- 3 tablespoons vegetable oil
- 1 egg, beaten
- 2 tablespoons corn syrup
- juice of 1 or 2 oranges (about 1/3 cup)
- 1 cup whole wheat pastry flour
- 1/3 cup brown sugar
- 1 1/2 teaspoons baking powder
- generous 1/4 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons orange juice
- orange zest + white sugar
Directions :
- Preheat the oven to 350°F. Whisk together the milk, oil, egg, corn syrup, orange juice, and a pinch of zest. Mix in the flour, brown sugar, baking powder, and salt until batter is just combined. Pour batter into a greased muffin tin and bake for 10-15 minutes, or until tops spring back when pressed. For the glaze, mix the powdered sugar with the orange juice, adding 1 additional teaspoon of orange juice at a time to achieve the desired consistency. For the sugared zest, combine 1 part zest with 2 parts sugar and mix with your fingers until crumbly. When muffins are done, cool completely before dipping tops in glaze. Once dipped in glaze, immediately sprinkle with sugared zest.
- Let the muffins cool in the tin for a few minutes, then move them to a wire rack to cool fully.
- Dip the top of each cooled muffin into the orange glaze so the top is covered.
- Immediately sprinkle the sugared zest on the glazed top so it sticks.
- Let the glaze set for a few minutes before serving.
how to serve Glazed Orange Muffins
Serve warm or at room temperature. They go well with coffee, tea, or a glass of milk. Place them on a plate for a small party or pack individually for on-the-go.
how to store Glazed Orange Muffins
Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze without glaze for up to 2 months. Thaw and then add fresh glaze and sugared zest before serving.
tips to make Glazed Orange Muffins
- Do not overmix the batter. Mix until just combined.
- Use room temperature egg and milk for even mixing.
- Cool muffins completely before glazing to avoid melting the glaze.
- Adjust orange juice in the glaze one teaspoon at a time to get the right thickness.
variation (if any)
You can use all-purpose flour instead of whole wheat pastry flour. Add a teaspoon of vanilla to the batter for more flavor. Mix a small amount of almond extract into the glaze for a nutty twist.
FAQs
Q: Can I use regular flour instead of whole wheat pastry flour?
A: Yes. Use the same amount of all-purpose flour.
Q: How do I make the sugared zest?
A: Mix 1 part zest with 2 parts white sugar and rub with your fingers until crumbly.
Q: Can I skip the glaze?
A: Yes. The muffins will still taste good without the glaze. You can dust them with powdered sugar instead.
Q: How long do they stay fresh?
A: At room temperature in an airtight container, they stay fresh for about 2 days.
Conclusion
For another simple take on citrus muffins and a tested glaze method, see Glazed Orange Muffins – Tornadough Alli.