prep time: 10 min | bake time: 18 min | total time: 50 min
Ever stared at those tall, perfectly domed muffins in a bakery window and thought, How do they do that?! Well, friend, I’m here to spill the tea (or should I say, the orange juice?). It’s not just about the ingredients—it’s all about the technique! With a few clever tricks, you can transform your homemade muffins into bakery-worthy showstoppers, with a texture so light and airy it practically floats off your plate.
Let me show you exactly how to make these irresistible orange muffins and unlock the secrets to bakery-level perfection!
It’s all about a little science and a lot of love! Starting with a higher oven temperature gives these muffins a dramatic rise, creating those gorgeous domed tops. Letting the batter rest before baking? That’s my little pastry-chef-approved trick for next-level fluffiness. And don’t even get me started on rubbing orange zest into sugar—it’s a total game-changer that amps up the citrus flavor in the best way possible.
So, are you ready to bake the fluffiest, dreamiest orange muffins of your life? Let’s do this!
Make your baking experience even better with these essentials:
Now that you’re all set with the right tools, let’s get baking!
Preheat the oven to 385°F (195°C) and line a muffin pan with liners, either filling every alternate cup or placing them side by side for best results.
In a bowl, combine the sugar and orange zest, rubbing the mixture between your fingers to release the oils and infuse the sugar with citrus flavor.
In another bowl, mix the milk, yogurt white vinegar, and fresh orange juice, stirring well to combine.
Add the sugar and orange zest mixture to the wet ingredients and stir until fully incorporated.
Next, add the oil and vanilla extract, whisking until smooth and well blended.
In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
Add the dry mixture to the wet ingredients, stirring just until combined, then gently fold in the fresh cranberries.
Cover the batter and let it rest for 30 minutes. After resting, fill every alternate muffin liners to the top of the rim with batter and sprinkle with coarse sugar.
Bake for 17-18 minutes, or until the muffins are firm to the touch and a toothpick inserted into the center comes out clean.
Let cool and enjoy!
I really should create and share more muffin recipes because I’m absolutely thrilled with how this one turned out! These Orange Muffins are everything I wanted—light, airy, and full of that refreshing citrus punch. The texture is perfect, and the flavor is just the right balance of sweet and tangy.
You can use any type of sweet, juicy orange, such as Navel, Cara Cara, or Valencia oranges. Navel oranges are commonly used in baking due to their sweetness and ease of peeling. Just make sure to use fresh oranges for the best flavor and aroma!
Yes, you can definitely skip the cranberries if you prefer! The muffins will still be deliciously fluffy and citrusy. If you’d like, you can substitute them with another fruit, like raspberries or blueberries, or simply leave them out for a pure orange flavor.
Store these muffins in an airtight container at room temperature for up to 2-3 days. For longer storage, you can freeze them for up to a month.
Absolutely! You can prepare the batter and store it in the fridge overnight, then bake the muffins the next day. Enjoy the fresh-out-of-the-oven goodness whenever you’re ready!
Yes, you can substitute the oil with melted butter, melted coconut oil, or any other neutral oil, like vegetable or sunflower oil.
Sure! Feel free to add chopped nuts, like almonds or walnuts, or chocolate chips for an extra pop of flavor.
To make orange zest, simply use a microplane or a fine grater to gently scrape the outer peel of the orange. Be careful not to grate too deep, as the white pith underneath can be bitter. You only want the bright, flavorful outer layer. Zest one orange to get enough for this recipe!
Want those sky-high, bakery-perfect muffin tops? It’s all about the right techniques! Let’s break it down:
I need to see your delicious creations! Whether you’re whipping up a batch for a cozy morning treat or impressing friends with your baking skills, these muffins are sure to be a hit. Snap a photo, tag me @pastrybysaloni, and let’s celebrate your masterpiece together!
If you’re loving this recipe, you’re in for a treat—literally. My collection of eggless and dairy-free bakes is packed with indulgent goodies, from rich, fudgy desserts to light, buttery pastries (minus the butter, of course!). Trust me, your sweet tooth will thank you!
Here are my top three must-try desserts:
And finally… grab a copy of my cookbook Vegan Baking Made Simple – this is perfect for anyone looking to learn more about baking traditional recipes without dairy or eggs! Available on Amazon HERE
