Orange Muffins with homemade Orange Icing are delightfully delicious! Bursting with bright citrus flavor and topped with a sweet and tangy icing glaze, these muffins are just what you need after a long, cold winter!
Orange Muffins with icing
Sweet, tangy, moist, and fluffy, these orange muffins are sure to brighten up your day. Bakery quality and topped with a simple homemade zesty icing you just can’t go wrong. Muffins are one of the best treats because they’re so versatile. Are they breakfast? A dessert? Are they a fun snack? Yes. The answer is a resounding yes to all. The fresh orange flavors pair wonderfully with the vanilla and brown sugar elements. The sour cream really makes these muffins soft and taste like they just came from a real cafe. Bring them to brunch or just have them on hand to enjoy on a sunny spring morning.
Fruit flavored muffins are the superior choice. Try these golden Lemon Zucchini Muffins or sweet Strawberry Banana Muffins and bake up batches all spring and summer long!
What’s the best way to zest an orange?
There’s a few different ways you can go about zesting any kind of citrus fruit. The easiest way is to use a specific tool made for zesting called a microplane. Essentially it’s a handheld grater with extra sharp holes and is shaped for easier use with smaller food items (it can also be used on ginger or garlic). If you don’t have a microplane, or don’t want yet another kitchen gadget, you can use the fine side of a box grater. If all else fails you can use a vegetable peeler to peel off larger pieces of the skin and then very finely mince the strips.
How To Make Orange Muffins with Icing
For the Muffins:
- Preheat. Preheat your oven to 375°F. Line a muffin tin with cupcake liners or spray with non stick cooking spray. Set aside.
- Whisk. In a large bowl whisk together the baking powder and flour.
- Stir. In a separate large bowl, stir together the sugars, oil, and orange zest until combined.
- Add. Add in the egg and stir. Then add the sour cream and orange juice and stir once more.
- Combine. Combine the flour mixture with the sour cream mixture and stir until the batter just comes together.
- Bake. Spoon the batter into the muffin tin, filling it about ⅔ of the way full. Bake for 18-25 minutes. A toothpick inserted in the center should come out clean when done!
For the Icing:
- Whisk. As the muffins bake, whisk together the powdered sugar, orange juice, milk, and orange zest.
- Drizzle. Remove the muffins from the oven and let them cool completely. Drizzle about a teaspoon or so of icing over each muffin.
- Serve. Once the icing has solidified, serve, and enjoy!
Storing:
Leftover iced orange muffins can be stored in an airtight container right on the counter for 2 days. Muffins without icing will stay fresh at room temperature for 5 days. You can also store the iced muffins in the fridge for up to 4 days.
Ingredients Notes for Orange Muffins with Icing
For the Muffins:
- Flour – Sift your flour to avoid weird clumps that may not get incorporated while whisking.
- Baking Powder – This will help your muffins come out nice and fluffy. Double check the label and make sure it’s not expired!
- Salt – A pinch to enhance the flavors. Don’t go overboard!
- Granulated Sugar – This is the base to make our muffins sweet but we’ll also be adding in brown sugar.
- Oil – You want to opt for vegetable oil in a desert like this.
- Brown Sugar – I used light brown sugar. Combined with the white sugar, it adds depth to the sweetness of these muffins without being too much.
- Orange Zest – The orange zest really livens up the citrus flavor in these muffins.
- Egg – Just one and be sure to bring it to room temperature before mixing.
- Sour Cream – Use full fat for a richer baked good.
- Orange Juice – 100% pulp free is a must!
For the Icing:
- Powdered Sugar – Powdered sugar is perfect when making a quick icing. It creates a sweet, yet light topping.
- Orange Juice – Orange icing along with the orange muffins make this treat so bright and flavorful on the taste buds!
- Milk – I used whole milk, I think it creates a better consistency for the icing. If you opt for 2% or a milk substitute just keep in mind that the icing may be thinner and you may need to increase the amount of powdered sugar.
- Orange Zest – To really round out that flavor!
Enjoy!
~Nichole
Orange Muffins
Ingredients
Ingredients:
- 1 ½ Cups All-purpose flour
- 2 tsp Baking powder
- ½ tsp Salt
- 1/3 Cup Granulated sugar
- 1/3 Cup Vegetable oil
- ¼ Cup Light brown sugar packed
- 1 Tbsp Orange zest
- 1 Egg
- ¾ Cup Sour cream
- ¼ Cup Orange juice
Icing ingredients:
- 1 Cup Powdered sugar
- 2 Tbsp Orange juice
- 1 – 2 Tbsp Milk
- 1 tsp Orange zest
Instructions
- Preheat the oven to 375 degrees Fahrenheit and spray a muffin pan with non-stick spray or line it with cupcake liners and set it aside.
- Whisk together the flour, baking powder and salt in a medium size bowl and set aside.
- In a separate bowl, stir together the granulated sugar, vegetable oil, brown sugar and orange zest.
- Add the egg and stir then add the sour cream and orange juice and stir again until combined.
- Stir in the flour mixture just until combined then spoon the batter into the muffin tins about 2/3 of the way full.
- Bake for 18-25 minutes, or until a toothpick comes out clean when inserted into the center of the muffins.
- While the muffins are baking, whisk together the icing ingredients until smooth.
- Once the muffins are done, let them cool completely.
- Drizzle ½ – 1 teaspoon of icing onto each of the muffins then let them sit until the icing has hardened a bit then serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
