Do these muffins sound boring? Because trust me. These are so good, you won’t need to add chocolate, coconut, avocado or anything else you can think of. But I won’t judge you if you do.
However, I warn you not to judge these muffins by their appearance. A good life lesson all around. But even more so in this case.
I know that every food blogger ever says that they are obsessed with their newest creation, but these muffins are seriously blowing my mind right now.
Whenever I buy oranges, I get all giddy bringing them home. Because I love oranges, and I am thinking of how they will be a great addition on my normal breakfast of this oatmeal (<– seriously my favorite thing ever right now). But then I never use these oranges! I see the peel, and I just think: meh, it’s not worth peeling right now. But when I can use the peel in some muffins? I am peeling these oranges like it’s my job!
So now we’ve got some muffins with orange zest in it, why not drizzle the tops with orange glaze. Ooooh baby, now we’re talking.
And my favorite part about making muffins is how freaking easy they are to make! Granted, these do use 3 separate bowls: one to “sour” the milk (because I never have the insight to buy buttermilk), one to mix the sugar and butter combo, and another to mix the dry ingredients. But these are soooo worth it. And if you knew me at all, you would know that I would never make more dishes for myself than I possibly could.
One of the reasons why I love making plain(ish) muffins is because of all of the possible ways to customize them! Next time I think I will add some dried cranberries. Or anything really, get creative with these suckers!
This will be my grab-and-go breakfast for a while… that is, until I get a new muffin obsession. So probably in a couple of weeks…
These Orange Muffins with orange glaze makes the perfect breakfast recipe. Made with whole wheat flour, yogurt and fresh orange juice.
- 2/3 cup milk
- 1 Tbsp white vinegar
- 1 cup granulated sugar
- 1/2 cup salted butter, softened
- 2 Tbsp plain yogurt
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1 Tbsp orange zest
- 1/3 cup granulated sugar
- 1/4 cup freshly squeezed orange juice
Preheat the oven to 400˚F. Grease 18 muffin cups or line with paper liners.
In a small bowl, mix together the milk and vinegar. Set aside to “sour”.
In a medium bowl, beat together 1 cup white sugar and butter until light and fluffy. Beat in the yogurt. Add in the eggs one at a time, beating in between each addition.
In separate bowl, mix together the flour, salt and baking soda. Slowly mix into the sugar mixture until fully incorporated. Pour in the “soured” milk, and stir until just combined. Fold in the orange zest.
Scoop the batter into the prepared muffin cups, filling each about 3/4 full. Bake for 12-14 minutes, or until a toothpick inserted in the center comes out clean.
When the muffins are almost done baking, mix together the sugar and orange juice in a small saucepan over medium heat. Heat until the sugar is dissolved.
When the muffins are done, remove from the oven and brush the orange syrup over the tops of the muffins. Allow to cool for a few minutes before removing from the pan.