Orange muffins hold a special place in my heart. When I was in elementary school, I went to an after-school program that used to give us an afternoon snack every day. On Fridays they gave us orange muffins and my friends and I looked forward to them every week.
Now, whenever I eat any baked goods that are orange flavored I’m transported back to that time.
These muffins can be made 2 ways: with coconut oil or with olive oil. When you use coconut oil, the muffins are a little more dense and when you use olive oil, the muffins are lighter and fluffier. I like both equally, so sometimes I use coconut oil and sometimes I use olive oil. Depending on your preference, it’s entirely up to you!
These muffins are:
Zesty
Sweet
Fluffy
Great with coffee
The perfect breakfast treat
- ½ cup coconut oil, melted or olive oil (see notes)
- ⅓ cup cane sugar
- ½ cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup + 2 Tablespoons milk (I've used 1% and 2% and both work)
- 2 cups all purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup freshly-squeezed orange juice
- 2 Tablespoons orange zest
- Preheat oven to 375 degrees F. and grease a 12-cup muffin tin with olive oil.
- In a large mixing bowl, add melted coconut oil (or olive oil), sugar, and honey. Whisk to combine. Add eggs, vanilla, and milk and whisk to combine.
- Slowly mix in flour. Add baking powder and salt and stir to combine. Add orange juice and zest and stir to combine.
- Scoop batter into greased muffin tin, filling each cup about ¾ full.
- Bake 22-25 minutes,.
- Let cool and store in an air-tight container in room temperature for up to 4 days.
