Occasionally readers email me requests for recipes they would like to see on the blog.  Sometimes it is for something I’ve never even heard of, but so often it seems that they ask for something I was already planning on making myself.  That’s what happened with these orange muffins.  I had just seen them while flipping through a cookbook and thought they sounded great, and maybe the next day I had an email requesting an orange muffin recipe.  No problem, you got it!  As an aside, I do not take requests such as, “I wish you would post more vegan recipes,” etc.  Hi, I’m not vegan.  Nothing against it and if I happen to make a vegan recipe, great, but this is not a vegan blog.  There are plenty of great ones out there!

Anyway, back to the food.  On the muffin spectrum, these land more on the side of “an excuse to eat cake for breakfast”, but hey, I’m not complaining.  These muffins are just barely sweet with a bright, fresh orange flavor, a gorgeous tender crumb, and a slight tang from the sour cream.  I think sour cream is a magical ingredient in baking, similar to buttermilk.  I makes things fluffy and fabulous like these amazing scones, some truly awesome chocolate cake (soon to come), and now these muffins.  A lovely way to start out the day.


For the muffins:
1 cup milk
½ cup freshly squeezed orange juice
½ cup sour cream
2 large eggs
2 sticks (16 tbsp.) unsalted butter, melted
3½ cups all-purpose flour
1 cup sugar
1½ tbsp. baking powder
½ tsp. salt
Zest of 1 orange (organic if possible)

For the glaze:
¼ cup freshly squeezed orange juice
1½ cups confectioners’ sugar
1-2 tsp. orange zest (organic if possible)


  • 01

    Preheat the oven to 350˚ F.  Line 16 wells of a muffin pan (or pans) with paper liners.  In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter.  Whisk together to blend.  In a large mixing bowl, combine the flour, sugar, baking powder, and salt.  Stir to blend.  Pour the wet ingredients into the dry ingredients and mix just until incorporated.  Fold in the orange zest with a spatula.

  • 02

    Divide the batter evenly between the prepared muffin cups.  Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet.

  • 03

    To make the glaze, combine the orange juice, confectioners’ sugar, and orange zest in a small bowl.  Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency.  Drizzle the glaze over the muffins while they are still warm.  Allow the glaze to set before serving.  Store in an airtight container.


  • Victoria

    Where, oh where, did you get those adorable muffin tin liners? So cute!
    Can’t wait to try this recipe :)

  • Annie

    They are from the Martha Stewart line that is carried at Michael’s.

  • Debbie

    I am SO making these ASAP. These look awesome!

  • Shannon

    Those look delish!! And those liners….well, I’m going to Michael’s on my lunch break! Thanks!!

  • Crystal

    Thank you again for so faithfully posting your recipes. I take great delight in popping in and checking out what you’ve made. Keep up the fabulous work.

  • These look so delicious!! I love The Pastry Queen, such a wonderful book. And I’m not a vegan either….so no vegan recipes!!

  • These look divine! I can’t wait to try them. Any excuse to eat cake for breakfast! Thanks for sharing this great recipe!

  • Maryellen

    I wish I had the ingredients for these- I’d like to make them right now!

  • O-M-G!!!!!!! I want these muffins right now. I’m so hungry, so I think I would eat the whole batch right now haha. Lovely.

  • These look great…you remind me that I should bake more stuff from that cookbook. Looks beautiful, and the liners are adorable, too!

  • what a delicious colour of these muffins! yum!

  • Annie, these look fantastic!! Just what I was looking for when I emailed you!!! Can’t wait to make them!

  • Yum! Can’t wait to make these this weekend!

  • YUM! The orange must be amazing. Perfect for spring! Can’t wait to make these. Muffins are always sorta like cake to me, but I don’t see a thing wrong with that. :)

  • Anna

    I am Vegan, and you’re right there are LOTS of vegan blogs around. But I love yours, I get great insperation. It’s super easy to make something vegan. So don’t change a thing!

  • WOW!! they look so delicious! i can’t wait to try them!

  • these look perfect for a spring or summer morning!

  • posti4

    Lovely! I think the photo is great it makes me want to have a cup of tea and that lovely muffin. I bet it was very tasty.

  • These look and sound SO fresh and delightful!!! Loving all the citrus!

  • Anita

    Thank you for the wonderful-looking and sure to be delicious recipes! I want to make everything I see! Love it! Thank you!

  • these look absolutely divine! i love anything orange & must try this soon!!! thanks for the recipe.

  • Looks delish. I love citrus in baked goods.

  • Love citrus and oranges and you have got my attention with these! I will make them as soon as possible, thanks!

  • Love the orange flavor, these must be quite a treat in the morning!

  • I love fiesty Annie. JUSSSSST sayin’ ;) Love you girlie!

  • those look fabulous. i love orange. especially when they are used in baking.

  • I was just talking to a friend about red velvet cupcakes and how sour cream is an absolute must. So true. Your muffin looks great, as always. Love that glaze!

  • YUM! Can’t wait to try these.

  • Leah

    I’m snack mom for a bunch of hungry fourth graders tomorrow and seriously did NOT feel like running to the grocery store this afternoon. I stumbled on this recipe and had almost everything on hand – except the sour cream, so I used vanilla yogurt instead.

    Also, this makes a ton of batter so I poured it into two loaf pans and baked them for 45 minutes. I plan on slicing the bread and arranging it on a round platter with a huge pile of strawberries in the middle – voila! Snack is served. Thanks Annie!! ~ Leah

  • Beautiful! I’m definitely giving these a try. Thanks for sharing.

  • Suz

    While I LOVE anything orange I have an abundance of Lemons which I also love. I am wondering how much to use of the juice, 1/4 Cup, instead of a half? And how should I increase the sugar? From 1 Cup to 1 1/2 or 3/4 or more?

    The photo is beautiful and the recipe makes my mouth water.

  • Gosh! These look and sound amazing, I’m definitely going to have to give them a go! Yum!!! :)

  • Annie

    I have only made these with orange so your guess is as good as mine as to how to change them with lemon. I do have a lemon poppy seed muffin recipe you can find via the search bar that is one of my most favorite muffins. Highly recommended!

  • Annie

    So, you ended up with 32 muffins?

  • Stacy

    I am baking this right now! I baked in two loaf pans as we just moved and I have no idea where a muffin tin is right now! As soon as you posted these, I had to dig out all my kitchen boxes to make them. They look delightful! Thank you for another amazing recipe!

  • Stacy

    Just had to update, this orange muffin bread as I call it was delicious! It was the only thing I ate yesterday! Mmmm!

  • Rachael

    Hi Annie,

    I ended up with close to 30 (I only had two muffin pans, so it is hard to judge exactly how much extra was left). It would have been more than enough batter to make a dozen muffins and a really nice large loaf cake. Perhaps the recipe yielded so much because I added a cup of fresh blueberries.

    In either case, thanks for the recipe– I brought the extra muffins to class last night, and my peers really appreciated the sweet treats.

  • Regina

    I made 12 yesterday and there are 3 left! We are only a family of 3! These were so yummy, I’m going to try the same recipe using limeade and lime zest.

  • Hi
    I made these wonderful muffins over the weekend! There are sooo delicious. Thanks for posting the recipe :)

  • Andrea R.

    I made this today and they are awesome! Thanks for sharing. I wound up with 24 beautifully, perfect sized muffins. They are just stunning to look at. I’m taking the 6 that won’t fit into my container to work tonight to give to the few quick people that see and grab! LOL

  • Andrea R.

    Oh and I forgot to add that I used buttermilk instead of regular milk and plain yogurt instead of sour cream. They still turned out wonderfully!

  • Oh these look delicious!! I’d love to have one, or all!

  • Kristen

    OMG, someone at work just brought these is in! YUM. Thanks for sharing!

  • Janel

    These are very good! My mom made them and I had to look up the recipe.
    Thanks for posting.

  • Shayna

    I made these last night and they were awesome!!! I am making the herbed rolls tonight :o) I can’t wait and neither can my family!! Thank you!

  • Brenna

    I just stumbled across this blog, and I’m so excited about it! I’ve bookmarked a bunch of recipes already that I can’t wait to make. I don’t know how you make time for a husband, a child, residency, AND this wonderful blog… I’m thouroughly impressed! :) I’m in pharmacy school now, so I understand how time consuming medical school/residency is! I need to take notes from you on how to fit it all in!! Anyway, I just made these muffins and they are delicious!! They almost taste like cake, but aren’t quite as sweet, which makes them perfect for breakfast… or anytime really! :) I only had one issue… some of the muffins kind of stuck to the muffin liners. Did I do something wrong, or does that just happen sometimes? I’m kind of new to baking/cooking… I just got engaged, so I’m trying to be domestic. LOL

  • Annie

    Hi Brenna,
    In my experience the sticking to the liner problem has more to do with the liner you used than the recipe itself.

  • Theresa Sea

    Hi Annie! I used your recipe and tweaked it to what I had on-hand in my pantry-these were DELISH! :) Blogged about them here: http://treelovesjake.blogspot.com/2011/04/favorites.html

  • Amibeth

    I am on a serious baking frenzy over the past couple of days… Thank you Annie for giving me so many great recipes to try. I am ‘off’ sugar at the moment but for some reason baking calms me. I made these tonight and they look and smell WONDERFUL. My son (aka my taste-tester) tried one and was overjoyed… I am bringing them to school tomorrow for teacher appreciation week and I am definitely going to have to keep some at home for the little guy.

    I had enough batter to make 18 good sized (nicely rounded/peaked) muffins, plus a small loaf. I could have made larger muffins or 24 average sized ones.

    I am so making these again when I can enjoy them too!

  • Lauren M

    What a great recipe! Made these for my cooking class final project and everyone just loved them! An A+ on my project and an A+ recipe. Thanks for sharing!

  • Traci Howard

    OOOOOOOOOOOOOOOOOOOO la la <3 I made these today, and MY word! Sooooooo absolutely moist, yet delicate and smooth as well! To be quite honest, they were very quick to make, and smelled AMAZING! The glaze is the crown jewel to these beautiful muffins. I candied some orange slices, and served those with each muffin. Thank you Annie <3

  • I am definitely making these next weekend! I am also going to try the pumpkin muffins and the lemon poppyseed

  • Chastity

    So excitec to make these tomorrow and the glaze looks amazing!! i think i’ll make half with and half without in case my fiance doesn’t like the glaze

  • Annie, I just made those for a breakfast gathering. They were a hit. What a great recipe, so moist and delicate at the same time. Excellent recipe as always!!!!!

  • Robyn_c17

    I don’t find that these have very much flavor. Am I doing something wrong?

  • Maia

    I agree that these fall more into the cake category than the muffin category. I halved the quantities and made them mini-sized using blood oranges – I think regular oranges might have been better as they were lacking a bit of tang and the orange flavour wasn’t very strong. I might increase the amount of rind if I make them again, even though I already put in more than the recipe called for. Thanks for sharing the recipe!

  • Denise

    Since one of my son’s favorite food is oranges, I thought I’d surprise him with these muffins. He loved them! The muffin is light and the sour cream really gives it a perfect consistency. I froze the remaining muffins for my boys to enjoy later in the week (or next). I was slightly disappointed in that I didn’t taste too much orange in them. Maybe it was because I didn’t have organic oranges AND mine weren’t super ripe. I may have to try this again. But, still good!

  • Kelli

    These were super yummy although I think mine could have used a pump up in the orange flavor department. I think next time I’ll use the zest of two oranges in the batter, but there WILL be a next time!

  • Babynurse2582

    I absolutely love this recipe! The first time I made them though I had a little trouble with the orange flavor…there wasn’t much. I started using 1 cup of orange juice and 1/2 cup of milk in the mixture. MUCH BETTER!! My family absolutely loves these muffins!

  • SuzyQR

    These are soooo good! But I can’t pin the picture of the muffins?

  • Claudiamarcela25

    This sounds great! Is there any way to make them with not so much butter though? or any substitute I can use instead?

  • annieseats

    Results will vary with omissions/substitutions. Please see the FAQ page for more info on substitutions.

  • These look just SO good!! I’mma have to try them soon enough.

  • Heather

    Hmm… Mine came out pretty dense. The flavor is good though. Is that normal or is there a way to make them fluffier?

  • annieseats

    It’s tough to know what caused a dense result for you. Maybe try mixing a little less next time.

  • Meg Griffiths

    I made these tonight and they are delicious! My oranges were not organic and their peels weren’t in good shape, so I used 1 cup of OJ and 1/2 cup of (almond) milk and added a teaspoon of orange extract. Seriously yummy! I made 12 muffins to share and a loaf to keep! ; ) I’ll be blogging about them next week – thanks for the great recipe!

  • Lucy

    So I made these tonight, and they came out a little funky. Then I looked again, and realized that tbsp is really tbsp. Not tsp. :( I used only 1.5 tsp of baking powder instead of 1.5 Tbsp. I’m used to seeing the “t” being capitalized when it’s the tablespoon. Probably didn’t help that I had a toddler running around my feet while I was making this! The flavor is still alright (maybe needs a bigger hit of orange, though), but the texture is dense and somehow too moist maybe?

  • annieseats

    Yes, you’ll have a dense result with less leavening agent than called for. The “t” is not routinely capitalized in tablespoon.

  • I just made this and thank you so much for a wonderful recipe. Very moist n not too sweet :)

  • After read your comment before making this recipe, I absolutely love it. You can actually taste the orange and it’s a lot better. To make more interesting I added chocolate chip and OMG!!!! I was in heaven:).

  • Kelly

    I just made these exactly as written, and I’m really sorry but they had zero flavor. The glaze on the top didn’t even save them. I ended up cutting them in chunks and making strawberry shortcake trifle out of them so they weren’t completely wasted.

  • mélanie poisson

    delicious! my triplets boys love it! i made a french version on my blog: http://www.mamanmelaniecuisine.blogspot.com
    thank you very much

  • Liz Dawson

    Just made these this morning for a Father’s Day breakfast and they came out perfect! I read through most of the reviews below and swapped out the measurements for the oj and milk for a stronger orange flavor which worked perfectly. I will definitely make these again. They came out very moist and made 24 average size muffins. I added cranberries to ours and next time I think I will try chocolate chips as someone else suggested just to mix things up. Thank you for the recipe.