Let me transport you back to the nostalgic days of my home economics class with a modern twist on a timeless favorite – introducing our delectable orange yogurt muffins. Drawing inspiration from those cherished memories, these muffins boast a delightful balance of citrusy zest and creamy indulgence. Crafted with the essence of fresh orange – both its zest and juice – these muffins deliver a vibrant burst of citrus flavor. The inclusion of Greek yogurt and buttermilk not only lends a luxurious texture but also infuses each bite with a tantalizing tang. Perfect for lazy summer mornings or a midday pick-me-up, these muffins are a breeze to whip up. Elevate them to irresistible heights by drizzling them with a luscious orange glaze and a sprinkle of zest on top. Get ready to savor every bite of these orange yogurt muffins, a delightful fusion of nostalgia and contemporary culinary delight.
▪️ Greek yogurt –Greek yogurt gives the muffin some extra moisture, a tender crumb, and a tang. I also think it enhances the muffin’s orange flavor and zest. Bring the yogurt to room temperature, and add your milk and Greek yogurt to a cup. Mix it until thoroughly combined and set aside until you need to add it to the muffin recipe.
▪️ Orange zest – Many citrus fruits, another fruit at the supermarket, are often coated with a wax spray, which gives oranges, lemons, and apples a glossy finish. Whenever I’m using any citrus fruit, especially fruit that needs to be zested for the outside layer – boil water and then fill a large bowl with hot water. Place the orange inside the bowl and allow it to submerge for at least 10 seconds. After removing the orange from the water, wipe the wax layer off with a clean towel (or a paper towel). Giving it a good wipe with the towel can also help remove any stubborn dirt. Heating the orange in the water will also loosen the juices inside – aiding in a more effortless squeeze.
▪️ Milk / Plant-Based Milk—You can use whole milk or substitute plant-based milk in this recipe. To create your DIY buttermilk, add 1 1/2 tsp of either lemon juice or distilled white vinegar to the milk, stir, and allow it to sit for 10 minutes. Your milk should naturally become thicker and have a tangy taste.
▪️ Granulated sugar + Brown Sugar – 3 tablespoons of granulated and brown sugar mixed.
▪️Butter – For this recipe, we will use unsalted melted butter. Melt it in the microwave for one or one and a half minutes. Let the butter completely cool down to room temperature before adding it to the sugar and orange juice
▪️Whole Egg – I like to use eggs from humanely certified farms and organic.
▪️All-Purpose Flour: This is just your good old all-purpose flour. You can also make this orange muffin recipe gluten-free by using one–to–one gluten-free flour.
▪️Vanilla—A good-quality extract or paste goes a long way. Try to avoid using imitation or essence flavoring in your bakes.
▪️Baking Powder / Baking Soda – Baking powder and baking soda are leaveners to help the batter rise and create an airy texture.
▪️Salt—In this recipe, I suggest using fine sea salt. You can opt to use alternative salts. Just keep in mind that each salt/brand has different levels of saltiness. Adjust your salt measurement accordingly.
Preparing your muffin pans correctly ensures the effortless removal of your beautifully baked muffins.
▪️ Choosing the Right Pan – This is the first crucial step in your baking journey. Opt for high-quality pans light aluminum pans, renowned for their even baking, to ensure your muffins are perfect. At home I use a 6 cavity muffin tray from USA Pans.
▪️ Line the Muffin Tray – The choice is yours whether you prefer the convenience of a muffin/cupcake liner or the creativity of making your own with parchment paper. If you’re going liner-free, a light greasing and flouring of the pan will prevent any batter from sticking.
OR
▪️ Grease and flour the tray – Use a pastry brush or paper towel (even your clean fingers) to grease the crevices of the pan thoroughly with melted butter, shortening, or non-stick baking spray. Be sure to cover all the nooks and crannies. After greasing, dust the pan lightly with flour, tapping out any excess. This extra layer of protection ensures that your muffins will be released seamlessly.
▪️ Digital scale –The secret to precision in baking lies in a digital scale. This tool can revolutionize your baking, ensuring the most accurate results. I swear by mine, using it to measure almost all of my ingredients. You can easily find one at your local supermarket or online stores like Target or Amazon for around $20 USD.
▪️ Cookie Scoop – Using a scoop or a 1/4 measuring cup to evenly scale your batter is always helpful in providing even baked muffins
▪️Oven Temp – At least 30 minutes into your batter’s resting time, preheat your oven to 400°F. An oven thermometer is necessary to ensure your oven is heating accurately. Apart from the kitchen scale, it’s probably the best money you can spend on general baking. Home ovens are off by 15°, sometimes 25°, and even more.
▪️Oven Rack Placement – For the most even bake, position your oven rack in the middle of the oven. If you’re familiar with any hot spots in your oven, adjust the rack to avoid overbaking and over-browning your muffins.
▪️Wire Cooling Rack – Investing in a wire cooling rack is another kitchen tool I highly recommend. Having a wire rack will decrease the cooling time of your muffins, save you from soggy bottoms, and reduce the stress of finding a place to set your piping hot muffin trays straight out of the oven.
PRO TIP/ KITCHEN HACK
Utilizing a convection oven: it is prudent to make a conscious adjustment by reducing the oven temperature by 25°F, accompanied by a corresponding reduction in baking time, as convection ovens tend to hasten the baking process.
1. Massage the zest and sugar—As you begin making your muffins, use the tips of your fingers to massage the zest into the sugar. After a few minutes of massaging, the sugar should resemble wet sand, and you should be able to smell a citrus aroma.
2. Add the orange juice and melted butter—Instead of creaming, melt the butter in a saucepan or double boiler and then add it with the sugar. Squeeze an orange for three tablespoons of juice. It’s best to add the orange juice to the sugar and orange zest later when combining other ingredients to avoid the mixture from separating and curdling.
3. Allow the mixture to cool before combining it with beaten eggs – After adding the orange juice and melted butter, let the mixture cool before beating the eggs with an electric hand mixer or a whisk until light and fluffy.
4. Gently fold in sifted dry ingredients – Finally, gently fold in the sifted dry ingredients, often alternating with liquid ingredients like milk or buttermilk. The goal is to mix just enough to incorporate the ingredients while maintaining the airiness of the batter. Be careful not to mix over, as this could result in a tough muffin.
5. Rest the batter – Rest the muffin batter at room temperature for about an hour and cover it with a lid or a clean kitchen towel. This will allow the flavors of the liquids to develop further and give the flour time to absorb moisture evenly.
6. Divide the batter – Use a large cookie scoop to evenly distribute the batter between the lined/greased muffin cavities.
7. Bake and check for doneness – Bake the muffins at 400°F for 18 minutes. Test for doneness by inserting a toothpick or a cake tester into the center of the muffins. It should come out clean with no loose crumbs attached.
8. Allow the muffins to cool—Once the muffins are done baking, allow them to cool inside the muffin tray for 2 to 3 minutes before using a knife to remove them and transfer them to a wire rack to continue cooling for at least 30 minutes before adding the glaze.
PRO TIP/ KITCHEN HACK
Touch Test: This involves delicately pressing on the cake’s surface; if it bounces back and resumes its original form, it’s a clear indication that it’s ready to be removed from the oven. More Baking Needed: if the cake feels moist, fails to spring back, or bears an indentation, it necessitates additional baking time.
Toothpick: Poke a toothpick into the edge/center of the cake, when you remove the toothpick there should be no crumbs attached. More Baking Needed: if the toothpick is wet or has any batter stuck to it, continue baking and checking the cake every 2 minutes with the toothpick until it is pulled out clean with no crumbs.
PRO TIP/ KITCHEN HACK
Consistency: If the glaze is too runny, add more powdered sugar. Alternatively, if it is too thick, add a few drops of orange juice and stir until you reach the desired consistency.
Cool Completely— Before wrapping, ensure your muffins are completely cool to the touch to prevent condensation, which can make them soggy.
Plastic Wrap— Use several layers of plastic wrap to seal the muffins, covering all surfaces tightly. This barrier is crucial to protect the muffins from air, which can stale them.
Airtight Container—If you prefer less plastic, Place the muffins in an airtight container. This container will protect the muffins from being crushed and from any odors in your fridge or pantry.
Refrigerate—Store muffins in an airtight container. This will prevent them from absorbing any odors and keep the frosting or filling from melting or going bad. Keep muffins away from humid spots in your fridge to prevent them from becoming soggy. Before serving, let the muffins sit out at room temperature to ensure they aren’t too firm from the cold. This will help bring out the flavors, which tend to be muted when cold.
Freeze—Before serving, let the muffins thaw in the refrigerator overnight and then sit out at room temperature to ensure they aren’t too firm from the cold. This will help bring out the flavors that tend to be muted when cold.
Under-mixing / Muffins are too soft, crumble, or sink. Under-mixing the batter limits the bonds of the flour proteins responsible for creating the gluten that supports the muffin’s structure. Without enough gluten, the muffins cannot hold their shape, which results in a soft, crumbly muffin.
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Kia Ora, and welcome to Good Day To Bake. My name is Courteney and here in this corner of the internet, you can find my collection of favorite recipes created in small batches, perfect for singles, couples, and cozy households – all of which can be increased to larger portions. You can learn a little more about me here
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