So you may remember my slight obsession with orange creamsicle flavor. You can find it here with my orange creamsicle scones, Orange creamsicle cookies, orange rolls and my favorite orange cake.
I decided that the list wouldn’t be complete without an orange creamsicle muffin.
I played around with my basic muffin recipe a bit and came up with what I think is a pretty amazing orange creamsicle version. I usually limit myself to one muffin on Muffin Monday but these were so good I ate two (O.K., it was really three but not all at the same time!)
I used a combination of orange extract and juice from orange juice concentrate. I made a version with fresh orange juice but the orange flavor just wasn’t strong enough. The extract and OJ concentrate had better flavor. I did use fresh OJ and orange rind in the glaze I put on top. To give it that creamsicle taste I put in a cup of white chocolate chips. The perfect combination.
Orange just says spring to me. These muffins would be the perfect addition to any Easter breakfast or brunch.
- 1/4 C butter softened
- 1 C sugar
- 2 eggs
- 1/2 tsp orange extract
- 1/2 tsp vanilla extract
- 2 C flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 C orange juice from OJ concentrate
- 1 C white chocolate chips
- 1/4 C fresh squeezed orange juice
- 1 1/2 C powdered sugar
- 2 tsp orange zest
- In a large bowl cream together butter and sugar until light and fluffy
- Add in eggs and extracts
- Combine dry ingredients and add to butter mixture alternating with OJ
- Gently fold in white chocolate chips
- Spray muffin tin or line with paper liners
- Fill 2/3 full
- Bake at 350 for about 20 minutes
- Cool
- Combine all 3 ingredients and stir until smooth and desired consistency
- Drizzle over muffin while still slightly warm
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These look so good!!! I have been trying some orange muffin recipes and adding vanilla chips or white chocolate chips to get this flavor, but haven’t been getting enough orange flavor. Thank you for this recipe!!!
P.S. I have had the hardest time finding a chocolate w/ chocolate chip muffin recipe that tastes good ~ in case you happen to know of one =)!!
You always share the most wonderful recipes! Would you mind sharing where the baking cups came from, too? They are so much neater looking than cupcake liners. Thanks!
Jamie,
The cups are called souffle cups and I got them at Cash & Carry.
These look great! I am interested in making them but in your blog you said that you used buttermilk in the recipe but I did not see it listed in the ingredient list. How much did you use? Thanks!
Pam,
I did this post early in the morning so my brain was a little foggy – there is no buttermilk in this recipe. I used OJ instead. I have deleted that from the directions. Sorry for the confusion.
I bought a whole tower of the baking cups at Cash and Carry. Thanks for reminding me, I think Spring Break is a good time to make some muffins!
Yum-O!!! I can’t wait to make these!!! Do you think these would be freezable?
Kristen,
I have never frozen them but I would think they would freeze good. If you try it let me know how they work.
Thanks – I don’t know of a Cash and Carry in northeast Tennessee, but I’ll look around online.
Cash and Carry is a place that sells to restaurants so everything comes in bulk but anyone can really shop there. You may have a similar place just under another name.
Hey Leigh Anne..
I use fresh OJ for everything, so I’m gathering that when your recipe calls for OJ from concentrate, you mean the OJ found in canisters in the frozen food section, right?
Barb
Barb I did use the frozen stuff out of the can I did dilute it with water
Does recipe make 12 regular size muffins?
yes it does – enjoy!
How do you get these to not stick when just greasing the muffin tins? Mine stuck horribly. Tasted yummy but would like to make these and take somewhere. Thanks.
You could use a cupcake liner to help prevent the sticking.