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Close up of Orange Vanilla Buttermilk Muffins.
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Orange Vanilla Buttermilk Muffins

Bright, fluffy, and bursting with fresh orange flavor, these orange vanilla buttermilk muffins are a bakery-style treat you can make right at home. The combination of citrus zest, warm vanilla, and tender buttermilk crumb makes every bite soft, citrusy, and completely irresistible!
Prep Time15 minutes
Cook Time17 minutes
Total Time32 minutes
Course: Breakfast, Muffins, Snack
Keyword: Orange Vanilla Buttermilk Muffins
Servings: 12 muffins
Calories: 274kcal
Author: Amanda Rettke--iambaker.net

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.

Nutrition

Serving: 1muffin (with glaze) | Calories: 274kcal