Ingredients
Scale
- 3/4 cup (150 g) granulated sugar 🍚
- 2 tablespoons orange zest (about 2 large oranges) 🍊
- 2 tablespoons fresh orange juice 🍊
- 2 cups (250 g) all-purpose flour 🌾
- 2 1/2 teaspoons baking powder 🧂
- 1/2 teaspoon baking soda 🧪
- 1/2 cup + 2 tablespoons buttermilk, room temperature 🥛
- 1/2 cup (1 stick / 113 g) unsalted butter, melted 🧈
- 2 large eggs, room temperature 🥚
- 1 1/2 teaspoons vanilla extract 🍶
- 1 cup (125 g) confectioners’ sugar (for glaze, optional) 🍬
- 2–3 tablespoons fresh orange juice (for glaze) 🍊
- Paper liners or nonstick spray 🧴
Instructions
- Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or spray with nonstick spray.
- Zest and juice the oranges, keeping both zest and juice separate. Reserve about 2 tbsp juice for the batter and 2–3 tbsp for the glaze if using.
- Rub the orange zest into the granulated sugar with your fingertips until the sugar is fragrant and slightly damp.
- In a large bowl whisk together the flour, baking powder and baking soda until evenly combined.
- In a separate bowl whisk the buttermilk, fresh orange juice (2 tbsp), melted butter, eggs and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined — do not overmix; a few small lumps are fine.
- Let the batter rest at room temperature for 10 minutes to hydrate the flour and thicken slightly.
- Divide the batter evenly among the prepared muffin cups, filling nearly to the top.
- Bake at 425°F (220°C) for 5 minutes, then without opening the oven reduce the temperature to 350°F (175°C) and bake for an additional 12–15 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
- To make the glaze (optional): whisk the confectioners’ sugar with 2–3 tablespoons fresh orange juice until smooth and pourable.
- Drizzle the glaze over warm muffins and let set about 10 minutes before serving.