Delicious orange muffins filled with creamy white chocolate chips and covered in a delicious orange glaze are the perfect thing to wake up to. They remind me of my favorite super treat – an orange creamsicle.
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.
Orange Creamsicle Muffins
I played around with my basic muffin recipe a bit and came up with what I think is a pretty amazing orange muffin. I usually limit myself to one muffin but these were so good I ate two (O.K., it was really three but not all at the same time!) Orange just says spring to me.
These muffins would be the perfect addition to any Easter breakfast or brunch.
How to Make Orange Muffins
- Flavoring. I used a combination of orange extract and orange juice you buy in the refrigerated section (not fresh squeezed). You can also buy frozen orange juice concentrate and reconstitute it (add water) I made a version with fresh squeezed orange juice but the orange flavor just wasn’t strong enough. The extract and orange juice from a container 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 flavor combination.
- Glaze. While the orange muffins are baking mix up your glaze. Allow muffins to cool for 5 minutes and then while still partially warm add glaze.
Top Tips for Making Muffins
- Muffin Liners. I always prefer to use a muffin liner. It makes it easier to remove the muffin from the tin.
- Scoop. Use a scoop to make sure you get consistent size muffins. The muffins will cook more evenly if they are all the same size.
- Mini Muffins: To make mini muffins, follow recipe as directed, and pour batter into a mini muffin tin. Shorten the baking time to about 9-11 minutes.
- Freezing Muffins: Orange Muffins are easy to freeze. I recommend freezing them before glazing them. After they have cooled, just put them in an airtight container. They will last up to 3 months in the freezer. You can thaw them at room temperature and then warm them in the microwave for about 20 seconds and then glaze them before serving.
- Storing Muffins: Keep them in an airtight container, stored in the refrigerator and they will last about 5-7 days. Stored airtight at room temperature they will last 2-3 days.
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Orange Muffin Recipe
Orange Muffins
Ingredients
- 1/4 cup butter softened
- 1 cup sugar
- 2 eggs
- 1/2 tsp orange extract
- 1/2 tsp vanilla extract
- 2 cups flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup orange juice not fresh squeezed, see notes above
- 1 cup white chocolate chips
Orange Glaze:
- 1/4 cup fresh squeezed orange juice
- 1 1/2 cup powdered sugar
- 2 tsp orange zest
Instructions
- 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
Orange Glaze:
- Combine all 3 ingredients and stir until smooth and desired consistency
- Drizzle over muffin while still slightly warm
Nutrition
Originally posted March 21, 2011
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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.
Does recipe make 12 regular size muffins?
yes it does – enjoy!
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
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.
Thanks – I don’t know of a Cash and Carry in northeast Tennessee, but I’ll look around online.
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.
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!
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.
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 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 =)!!