If you love soft, bakery-style muffins with tall, golden tops and bright citrus flavor, these orange vanilla buttermilk muffins are going to feel like a little burst of sunshine in every bite! They start with the same tender base as my classic buttermilk muffins (which are incredible, too!), then add fresh orange zest, a hint of vanilla, and a sweet citrus glaze. I also have plenty more of my best muffin recipes waiting for you to bake and enjoy!
Ingredients & Substitutions
- All-Purpose Flour: Provides structure and gives the muffins their soft but sturdy bakery-style crumb.
- Granulated Sugar: Sweetens the muffins while helping keep the texture light. The sugar also works with the orange zest when you rub them together to release citrus oils for better flavor.
- Orange Zest & Fresh Orange Juice: The zest gives the muffins their bright, fragrant orange flavor, while a little fresh juice reinforces the citrus taste without making the batter too wet. Two large oranges should give enough zest and juice for the recipe.
- Buttermilk: Adds tanginess, moisture, and tenderness to the crumb. If you don’t have buttermilk, you can make a quick substitute by adding ½ tablespoon of lemon juice or vinegar to the amount of milk and letting it sit for a few minutes.
- Unsalted Butter: Melted and slightly cooled butter adds richness and keeps the muffins soft and tender. I like unsalted butter so I can control the salt level, but salted butter works in a pinch.
- Eggs: Help bind the batter and support the muffin structure. Room temperature eggs mix more evenly into the batter. Out of eggs? Check out some of my egg substitutes to try!
- Baking Powder & Baking Soda: These work together to help the muffins rise tall with those nice domed tops.
- Vanilla Extract: Adds warmth and rounds out the citrus flavor so the muffins don’t taste sharp or overly bright.
- Glaze (Optional): Confectioners’ sugar and fresh orange juice make a simple, sweet citrus drizzle if you want a little bakery-style finish. You can skip the glaze if you prefer a less sweet muffin.
FAQs
Why do I start baking the muffins at a higher oven temperature?
Starting the muffins at 425°F helps create an initial burst of heat that encourages a tall rise and those classic bakery-style domed tops. Reducing the temperature afterward allows the muffins to finish baking evenly without overbrowning the outside.
Why should I let the batter rest before baking?
Resting the batter for about 10 minutes allows the flour to fully hydrate and gives the leavening agents time to start working, which helps create a lighter texture and taller muffin tops.
Can I make these muffins ahead of time?
Yes. You can prepare and bake the muffins a day in advance. Let them cool completely before storing them in an airtight container until ready to serve.
Can I use a different glaze on these muffins?
Yes. You can swap the orange glaze for another flavor if you prefer. A simple vanilla glaze made with confectioners’ sugar, milk or cream, and a little vanilla extract works well if you want a more neutral, bakery-style finish.
Can I make orange vanilla buttermilk muffins without buttermilk?
Yes. Stir 1/2 tablespoon of lemon juice or white vinegar into 1/2 cup plus 2 tablespoons of milk and let it sit for about 5 minutes before using.
Serving Ideas
- Simple Breakfast Treat: Enjoy these orange vanilla buttermilk muffins warm with a cup of coffee, tea, or a glass of cold milk for an easy, cozy start to your day.
- Brunch or Snack Spread: Add these muffins to a brunch table alongside a fresh fruit platter, yogurt, or other favorite baked goods for a bright, citrusy option.
- Sweet Bakery-Style Finish: Drizzle the optional orange glaze or a simple vanilla glaze over warm muffins for an extra touch of sweetness.
How To Store Orange Vanilla Buttermilk Muffins
At Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days. (Avoid refrigerating these muffins, as cold storage can dry them out and make the crumb feel less soft.) If you want them warm again, microwave for about 10 to 15 seconds before serving.
To Freeze: Wrap individual muffins tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature and warm slightly before enjoying if desired.
Orange Vanilla Buttermilk Muffins
Ingredients
- ¾ cup (150 g) granulated sugar
- 2 tablespoons orange zest, about 2 large oranges
- 2 tablespoons fresh orange juice, from one of the zested oranges
- 2 cups (250 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup + 2 tablespoons buttermilk, room temperature
- ½ cup (1 stick / 113 g) unsalted butter, melted, slightly cooled
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
Orange Glaze (Optional)
- 1 cup (125 g) confectioners' sugar
- 2 to 3 tablespoons fresh orange juice
Instructions
- Preheat oven to 425°F (220°C). Line a standard 12-cup muffin pan with paper liners or spray generously with nonstick cooking spray.
- Zest and juice the oranges, since both are used in the batter.
- In a large mixing bowl, add the granulated sugar and orange zest. Rub the zest into the sugar with your fingertips for 30 to 60 seconds until fragrant, and the sugar looks slightly damp; this releases the essential oils for the best orange flavor.
- Whisk in the flour, baking powder, and baking soda until well combined.
- In a medium bowl, whisk together the buttermilk, fresh orange juice, melted butter, eggs, vanilla extract until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir the mixture just until combined. The batter will be thick and slightly lumpy; do not overmix.
- Let the batter rest at room temperature for 10 minutes before baking. This helps hydrate the flour and supports taller muffin tops.
- Divide the batter evenly between the prepared muffin cups, filling them nearly to the top.
- Bake at 425°F for 5 minutes. Without opening the oven door, reduce the oven temperature to 350°F (175°C) and bake 12 to 15 more minutes, until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling.
- If using the glaze, whisk the confectioners' sugar and orange juice in a small bowl until smooth.
- Drizzle glaze over warm muffins. Allow the muffins to rest for about 10 minutes to allow the glaze to set slightly.
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