Gluten-free Orange Muffins are a simple muffin filled with orange flavor and topped with a light glaze. These make a great Spring and Summer breakfast!
Have you ever baked something orange flavored before?
I think orange flavored breakfasts, snacks and treats are a little unique. For whatever reason, lemon tends to steal the spotlight when it comes to citrus season and baking.
BUT, orange is such a great choice too. My family loves orange, so I’ve shared several recipes featuring orange, such as:
- Orange Cookies
- Orange Turmeric Granola
- Cranberry Orange Cookies
- Orange Ginger Chia Smoothie
- Orange Carrot Oat Muffins
- Orange Margarita
When citrus season is in full swing, you’ve gotta take advantage.
If you want to start with something simple, these gluten-free Orange Muffins are the place to start. They’re filled with orange flavor, topped with a light glaze, and quick and easy to make.
Keep reading, for tips and tricks to make the best Orange Muffins.
My top muffin tips and tricks…
First, when baking with citrus, it’s best to have something in your muffin batter that helps give it extra structure. Simply put, the acid in citrus affects the baking soda and makes it so the muffins quickly rise and fall. It’s a tricky balance.
For these gluten-free Orange Muffins I like to add Greek yogurt to the muffin batter, to give the muffins some structure. Then you don’t have to worry about any of that. And, it gives the muffins a great texture as well.
You can use plain or vanilla. I prefer plain Greek yogurt, so it’s made with less sugar and other ingredients.
Next up, one of my favorite muffin tricks is to start with your oven at 425. It helps boost the muffins as they rise, so they puff up quickly and look a little more bakery style.
After five minutes at 425, you can turn the oven down to 350 and continue to bake them till they’re done.
Lastly, for these gluten-free Orange Muffins in particular, orange zest is a must. Orange juice will add a little flavor, but orange zest will add most of it.
Make sure you have a good zester, and zest as much of the two oranges as you can. This is a key, for a great orange flavor! Zest, zest, zest.
Gluten-free Orange Muffins are a great way to start a Spring or Summer breakfast! They’re easy to make, filled with plenty of orange flavor, and topped with a light glaze.
Let me know what you think, after you give them a try! Leave a comment and rating, below.
Do you like lemon too? Check out my gluten-free Healthy Lemon Blueberry Muffins, Lemon Shortbread Cookies, Lemon Cupcakes and Lemon Energy Balls.
- 6 tbsp butter, melted
- 3/4 cup sugar
- 1/2 cup plain Greek yogurt (I prefer Fage 2%)
- 2 tbsp milk of choice (skim, 2%, whole)
- 2 tbsp orange juice
- zest of 2 oranges
- 1 tsp vanilla
- 2 eggs
- 1 3/4 cup gluten-free all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup powdered sugar
- 4-5 tsp milk
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To begin, preheat your oven to 425. Line a muffin tin with cupcake wrappers or spray with non-stick spray.
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To a large mixing bowl, add your butter and sugar and beat together with a mixer till creamy. Add your yogurt, milk, orange juice, orange zest and vanilla and mix together till smooth. Add your eggs and briefly blend in.
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To the same bowl, add your flour, baking soda and salt. Mix together till you have a consistent muffin batter.
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Fill each muffin cavity about 3/4 way full with batter. Bake at 425 for 5 minutes. Then, lower the oven temperature to 350 and bake for another 14-16 minutes, or till the tops are springy to touch and a toothpick inserted comes out clean.
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Let cool before removing and topping with glaze.
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To a small bowl, add your powdered sugar and 4 tsp of milk. Whisk together till smooth. If necessary, add another tsp of milk. Drizzle on top of each muffin.
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Devour!
Stored in an airtight container in the fridge, these will last about a week. They will last about 2-3 days stored at room temperature.
These were absolutely delicious! I love how I got the high-rise on the muffins, based off of your instructions. I used Bob Redmill one to one baking flour and they turned out perfect. I also subbed, honey out for the sugar. Yummy!
Such a treat! This recipe gave me tall fluffy muffins! My whole family loved them and asked me to make them again. I used King Arthur Gluten Free Measure for Measure flour. Thanks for sharing.