If you're a fan of bright, citrusy flavors, these bakery style orange muffins are about to become your new favorite. They're incredibly moist, tender, and loaded with fresh orange zest and juice, giving you that unmistakable bakery taste right at home.
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The secret to their bakery-style texture is a simple technique: creaming the butter and sugar thoroughly, and using buttermilk to keep the crumb soft and tender. The orange glaze on top adds a sweet, tangy finish that seals in moisture and elevates every bite.
Whether you're serving them for a weekend breakfast, a brunch gathering, or just a midday treat, these muffins are sure to impress. Plus, they're easy to make with everyday ingredients, so you can whip up a batch whenever the craving strikes.
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) all-purpose flour
Use a kitchen scale for accuracy. If you don't have one, spoon and level the flour. You can substitute 1:1 gluten-free flour blend if needed.
1/2 cup (100g) granulated sugar
Adds sweetness and helps create a tender crumb. You can reduce to 1/3 cup if you prefer less sweet, or use coconut sugar for a deeper flavor.
2 teaspoons baking powder
Leavening agent that gives the muffins lift. Make sure it's fresh for best results.
1/2 teaspoon baking soda
Works with the buttermilk to create a light texture. If you don't have buttermilk, you can make a substitute (see tip).
1/2 teaspoon salt
Balances sweetness and enhances flavor. Use fine sea salt for even distribution.
1/2 cup (1 stick) unsalted butter, melted
Melted butter adds richness and moisture. You can use salted butter but reduce the added salt to 1/4 teaspoon.
2 large eggs, at room temperature
Room-temperature eggs incorporate better, creating a smoother batter. If in a hurry, place them in warm water for 5 minutes.
1/2 cup (120ml) buttermilk, at room temperature
Adds tanginess and activates the baking soda. No buttermilk? Mix 1/2 cup milk with 1.5 teaspoons lemon juice and let sit for 5 minutes.
1/3 cup (80ml) fresh orange juice (about 1 large orange)
Use freshly squeezed juice for the best flavor. Bottled juice works in a pinch but may be sweeter.
2 tablespoons orange zest (about 2 large oranges)
Zest the oranges before juicing. Make sure to only get the orange part, not the white pith, which is bitter.
1 teaspoon vanilla extract
Enhances the citrus flavor. You can use orange extract for a stronger orange taste.
For the orange glaze: 1 cup (120g) powdered sugar, 2-3 tablespoons fresh orange juice
This creates a simple glaze. Adjust the juice amount for desired consistency. You can also add a teaspoon of orange zest for extra zing.
Tips & Tricks
Don't overmix the batter
Mix until just combined, a few lumps are okay. Overmixing develops gluten, resulting in tough muffins.
Use fresh orange zest
Zest the oranges right before using for maximum flavor. Avoid the white pith, which is bitter.
Fill muffin cups evenly
Use an ice cream scoop for uniform muffins that bake evenly. Fill each cup about 3/4 full.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter. This ensures easy removal and even baking.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside. This evenly distributes the leavening agents.
3. Combine Wet Ingredients
In a large bowl, whisk melted butter, eggs, buttermilk, orange juice, orange zest, and vanilla extract until well combined. The mixture should be smooth and slightly frothy.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Use a spatula to fold gently until just combined. Do not overmix; a few lumps are fine. Overmixing will make muffins dense.
5. Fill Muffin Cups
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Use an ice cream scoop for uniform size. This helps them bake evenly.
6. Bake the Muffins
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The internal temperature should reach 200°F (93°C).
7. Cool and Glaze
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. While still warm, dip the tops into the orange glaze (mix powdered sugar and orange juice). Let the glaze set before serving.
Delicious Variations
- Add 1/2 cup of fresh blueberries to the batter for a burst of berry flavor.
- Swap the orange zest for lemon zest and juice for a lemon version, or use a mix of both for a citrus blend.
- Top with a crumb streusel (butter, flour, sugar, and cinnamon) before baking for a crunchy texture.
How to Store These Bakery Style Orange Muffins
Refrigerator
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Freezer
Wrap muffins individually in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.
Reheating
Reheat in a 300°F (150°C) oven for 5-10 minutes to refresh. Or microwave for 15-20 seconds.
Frequently Asked Questions
Q: Can I use orange extract instead of fresh oranges?
Yes, you can substitute 1 teaspoon of orange extract for the zest and juice, but add 1/2 cup of milk to replace the liquid. However, fresh oranges give a brighter, more authentic flavor.
Q: Why are my muffins dense and not fluffy?
Dense muffins often result from overmixing the batter or using old baking powder. Mix just until combined and check that your leavening agents are fresh.
Q: Can I make these muffins gluten-free?
Yes, use a 1:1 gluten-free flour blend that contains xanthan gum. The texture may be slightly different, but they will still be delicious.
Q: How do I get the bakery-style domed top?
Bake at a high temperature (375°F/190°C) and fill the cups 3/4 full. Also, letting the batter rest for 10 minutes before baking helps create a dome.
Q: Can I make these muffins without buttermilk?
Absolutely. Mix 1/2 cup of milk with 1.5 teaspoons of lemon juice or white vinegar and let it sit for 5 minutes. This homemade buttermilk works perfectly.
I hope you enjoy these bakery style orange muffins as much as I do. They're perfect for breakfast, brunch, or a sweet treat any time. If you try them, let me know in the comments below—I'd love to hear how they turned out!
These Bakery Style Orange Muffins
These bakery style orange muffins are bursting with citrus flavor, offering a moist, tender crumb and a sweet orange glaze that's perfect for breakfast or brunch.
🧂 Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs, at room temperature
- 1/2 cup (120ml) buttermilk, at room temperature
- 1/3 cup (80ml) fresh orange juice (about 1 large orange)
- 2 tablespoons orange zest (about 2 large oranges)
- 1 teaspoon vanilla extract
- For the orange glaze: 1 cup (120g) powdered sugar, 2-3 tablespoons fresh orange juice
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter. This ensures easy removal and even baking.
- 2Mix Dry Ingredients — In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside. This evenly distributes the leavening agents.
- 3Combine Wet Ingredients — In a large bowl, whisk melted butter, eggs, buttermilk, orange juice, orange zest, and vanilla extract until well combined. The mixture should be smooth and slightly frothy.
- 4Combine Wet and Dry — Pour the wet ingredients into the dry ingredients. Use a spatula to fold gently until just combined. Do not overmix; a few lumps are fine. Overmixing will make muffins dense.
- 5Fill Muffin Cups — Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Use an ice cream scoop for uniform size. This helps them bake evenly.
- 6Bake the Muffins — Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The internal temperature should reach 200°F (93°C).
- 7Cool and Glaze — Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. While still warm, dip the tops into the orange glaze (mix powdered sugar and orange juice). Let the glaze set before serving.
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