How to Make Orange Muffin Recipes 

I was excited about learning how to make and orange muffin recipe. Many years ago when I moved to Florida, those delightful orange groves were the highlight of my new home.  In the spring when all the trees were in bloom, the fragrance of the blossoms was heavenly overwhelming. Then when the oranges started ripening on the trees, it was beauty in its fullest. Everyone around us had trees on their land and all were so generous at giving them away. The flavor of these oranges picked and eaten right from the trees is something I never tasted before; nothing like when we bought oranges in Ohio.


It was such a shame to see so many of these beautiful groves being destroyed for many different reasons. We saw so much land development taking place in Florida which wiped out hundreds of acres to make housing developments. Then we experienced severe freezes which led to the destruction of many more acres of trees. Next came the citrus canker and that caused more to be destroyed. Today, it is hard to find many orange groves left in Florida.

I and many other people I know learned how to make orange muffin recipes and delicious orange recipes for everything else. I learned from my Florida life to add a taste of orange in everything I cook. It is amazing the great taste a little will add to chicken, pork, beef marinade, and of course all kinds of desserts like cheesecake, cakes, pies, muffins, etc.

NOTE: I always have orange extract in my pantry. If I need orange juice for a recipe, I often mix the extract with water for the juice. Usually 2 -3 teaspoons to 1 cup.

HOW TO MAKE ORANGE MUFFIN RECIPE

  • 1 Egg
  • 2 Cups Bisquick Baking Mix
  • 2/3 Cup fresh orange juice
  • 2 Tablespoons sugar
  • 2 Tablespoons vegetable oil


Preheat oven to 400F degrees.

Grease bottoms of 12 medium muffin cups (2 ½ by 1 ¼ inches) or line with paper liners.

Beat egg slightly and stir in remaining ingredients just until moistened.

Divide batter evenly among muffin cups.

Bake for 15 minutes or until golden brown.

Let muffins cool to warm.

Combine the glaze ingredients and mix until smooth; spread glaze over top.


Orange glaze

  • ¾ Cup powdered sugar
  • 3 to 4 Teaspoons orange juice

Learn how to make this orange muffin recipe which is a little different from most. It requires refrigeration before baking to firm the batter, much like refrigerator cookies. This one has a light flavor of orange and the additions of whole wheat flour, whole bran and buttermilk give the muffins a heavier delicious texture.

REFRIGERATOR ORANGE MUFFIN RECIPE

  • 1 ½ Cups sifted all purpose flour
  • 1 Cup sifted whole wheat flour
  • 2 Cups shredded whole bran
  • 1 ½ Cups sugar
  • 1 ¼ Teaspoons baking soda
  • 1 Teaspoon baking powder
  • ½ Teaspoon salt
  • ¼ Teaspoon allspice
  • 3 Teaspoons grated orange peel
  • 2 ½ Cups buttermilk
  • ½ Cup vegetable oil
  • 2 Beaten eggs
  • 1 Package (6 ounces) dried fruit bits

Combine and sift together the all purpose flour, whole wheat flour, cereal, sugar, baking soda, baking powder, salt and allspice; stir in the orange peel and fruit bits.

Combine and mix the buttermilk, eggs and oil; Stir into the dry mixture until blended.

Refrigerator for at least 3 hours.

To bake heat oven to 400F degrees

Grease bottoms of muffin cups or use paper liners.

Spoon batter into muffin cups ¾ full.

Bake for about 18 minutes or until a pick comes out clean.


The following orange muffin recipe has a delicious flavor coming from orange marmalade and orange juice. The Bisquick Baking mix makes it one of the easy recipes to make.

MARMALADE MUFFINS

  • 2 Cups Bisquick Baking mix
  • ¼ Cup sugar
  • 1 Large beaten egg
  • ½ Cup orange juice
  • 2 Tablespoons vegetable oil
  • ½ Cup orange marmalade
  • ½ Cup chopped pecans
  • 3 Tablespoons sugar
  • 1 Tablespoon flour
  • ½ Teaspoon ground cinnamon
  • ¼ Teaspoon ground nutmeg


Preheat to 400F degrees.

Lightly grease muffin cups or use paper liners.

Combine Bisquick and the ¼ cup of sugar in a large bowl and make a well in the center of mixture.

Combine egg, orange juice and oil; stir into dry ingredients just until dry ingredients are moistened.

Stir in marmalade and pecans.

Spoon batter into muffin cups 2/3 full.

Combine and blend the 3 tablespoons sugar, 1 tablespoon flour, cinnamon and nutmeg; sprinkle evenly over the batter in the muffin cups.

Bake for 18 minutes or until a pick comes out clean.


PECAN ORANGE MUFFINS

Pecan Orange MuffinsPecan Orange Muffins
  • ½ Cup softened butter
  • 1 Cup sugar
  • 2 Large eggs
  • 2 Cups flour
  • 1 Teaspoon baking soda
  • 1 Container (8 ounces) plain yogurt
  • ¾ Cup chopped pecans
  • 1 Teaspoon grated orange rind
  • ¼ Cup orange juice
  • 1 Tablespoon sugar

Beat butter on medium until creamy; gradually add 1 cup sugar beating well.
Add eggs one at a time beating until blended after each.
Combine flour and soda; add to butter mixture alternately with the yogurt.
Beat on low speed until blended after each addition; stir in pecans and orange rind.
Spoon batter into paper lined muffin tins about ¾ fill.
Bake at 375F degrees for 18 to 20 minutes or until lightly browned.
Brush orange juice over hot muffins and sprinkle evenly with 1 tablespoon sugar.

› Orange Muffins

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