Healthy Orange Muffins Recipe
Orange Breakfast Muffins Recipe
How to Make Orange Muffins with Orange Juice & Orange Zest
Try this scrumptiously sweet, fluffy, and easy orange breakfast muffins recipe with chopped nuts, dried fruit, and chocolate chips—or any mix-ins you like! A refreshingly bright and flavorful meal prep breakfast that’s perfect for busy mornings. Learn how to make orange muffins with orange juice and orange zest in just 40 minutes.
I love a convenient breakfast that’s nourishing and comforting; fuel-filled and joyful. These orange blossom breakfast muffins are an ideal balance for me. The fluffy, flavorful, satisfying bite I crave, with less added sugar and more satiating fats and fiber. I like to top them off with chocolate chips to add more joy and sweetness to my morning!
As always, this orange muffins recipe also has plenty of room for customization. Use whole wheat instead of all-purpose flour for a whole grain option. Use less honey if desired, or more for a sweeter muffin. Change up the mix-ins and toppings. Make these orange breakfast muffins however best suits your lifestyle and preferences!
Easy Orange Muffins Ingredients
- Flour. You can make these orange breakfast muffins with all-purpose flour or wheat flour—whichever you prefer. This recipe might also work made with oat flour, but you’d have to experiment to find out.
- Almond Flour. Not only does almond flour add a subtle, nutty comfort to these muffins, but it also adds some nourishing fats and fiber! You only need ½ cup in the whole recipe, but it’s a great way to make healthy breakfast muffins more satiating and filling.
- Baking Powder. Essential to give your muffins some fluffiness!
- Orange Infused Honey. To maximize the orange flavor here, I recommend infusing your honey with a generous dose of orange zest. (More zest = more flavor.) This will give your orange muffins an irresistibly sweet, citrusy taste! Feel free to increase the amount of honey if you want sweeter muffins.
- Eggs. Also essential, helping to bind the muffin batter together and create a luscious, bread-y bite. I haven’t tried making this recipe vegan with flax eggs, but you’re welcome to experiment.
- Vanilla. Just a dash adds a subtle sweetness and comfort that makes these muffins a treat to eat.
- Fruit Juices. Instead of milk in this recipe, I like to use orange juice for added flavor and prune juice for natural sweetness and fiber! Prune juice is a great option to cut down on added sugars. Or, feel free to use additional orange juice to substitute for the prune juice.
- Coconut Oil. Another essential ingredient to bring these fluffy breakfast muffins together. If desired, you could also substitute with butter.
- Mix-Ins. Personally, I like to add some crunchy walnuts and chewy prunes into this batter—but get creative with whichever mix-ins you enjoy! Toppings are optional, but I highly recommend making these into chocolate orange muffins by adding a sprinkle of chocolate chips on top.
Can you substitute orange juice for milk in a muffin recipe?
Yes—this orange muffin recipe does just that! Really, you could substitute any liquid for the milk in this recipe, depending on the flavor you like. Personally, I like to use a combination of orange juice and prune juice for flavor and sweetness! If preferred, you could also replace some or all of the fruit juice with milk.
What is the best flour for muffins?
Generally, refined flours like all-purpose flour or cake flour will create lighter, fluffier baked goods. Personally, I like to make my orange muffins with all-purpose flour for fluffiness and convenience. Or, sometimes I’ll use wheat flour for a heartier whole grain option. It all depends on the texture and type of breakfast muffin you’re looking for!
Is it better to use oil or butter in muffins?
In this orange breakfast muffins recipe, both coconut oil and butter will work well. Coconut oil is a reliable option that’s easy to store and keeps these muffins dairy free! If you’re a fan of butter like me, I think it’s a great choice to add some richness and comfort to your muffins.
What makes a muffin light and fluffy?
Light, fluffy breakfast muffins come from a well-made batter! For this reason, I like to use all-purpose flour as well as a leavening agent like baking powder. Another tip: Let your eggs, oil or butter, and liquids come to room temperature before mixing your batter. This can help them form a smoother mixture that will trap air and expand in the oven when heated—which makes for a fluffier texture!
How to Make Orange Breakfast Muffins
- Mix orange zest into honey and allow to infuse for a few minutes or up to an hour.
- Whisk together dry ingredients.
- Separately, whisk together wet ingredients.
- Stir dry into wet mixture, until integrated
- Fold in desired mix-ins, like nuts or dried fruit.
- Distribute batter into greased muffin tin, finishing with chocolate chips on top if desired.
- Bake orange muffins at 375°F (190°C) for 18-22 minutes.
Can you freeze orange muffins?
Yes, you can freeze these orange breakfast muffins for 2-3 months! Simply wrap cooled muffins in foil or plastic, or store them in freezer safe bags. Label with the date and store in the freezer. Thaw frozen muffins in the fridge overnight, or heat in the microwave (~30 seconds) or oven (10-15 minutes at 350°F) until warmed through.
For more healthy breakfast muffins recipes:
- Healthy Oatmeal Blender Muffins 7 Ways
- Zucchini Carrot Muffins
- Savory Sausage Breakfast Muffins
- Gluten Free Banana Zucchini Muffins
- Healthy Lemon Poppy Seed Muffins
- Banana Blender Muffins
See how to make these orange muffins in my Easy & Fun Breakfasts video!
Orange Breakfast Muffins Recipe
- 1 cup all-purpose flour, (or wheat flour)
- ½ cup almond flour
- 2 tsp baking powder
- ½ tsp salt
- 2-3 Tbsp orange zest
- ⅓ cup honey, (up to ½ cup)
- 2 eggs
- 1 tsp vanilla extract
- ⅓ cup prune juice
- ¼ cup orange juice
- 1 Tbsp coconut oil, melted
- ⅓ cup chopped walnuts, (or nuts of choice)
- ⅓ cup chopped prunes, (or dried fruit of choice)
- 3-4 Tbsp mini chocolate chips, (optional topping)
- Add honey to a bowl and combine with orange zest. Let sit for a few minutes or up to an hour, allowing the orange flavor to infuse into the sugars.
- Preheat oven to 375°F (190°C).
- Whisk together flours, baking powder, and salt.
- Separately, combine eggs, vanilla, prune juice, orange juice, orange-infused honey, and coconut oil. Whisk until smooth.
- Fold dry ingredients into wet mixture, until integrated.
- Fold in chopped walnuts and prunes.
- Divide batter into greased muffin tin (yields ~10 muffins). Top with mini chocolate chips, if desired.
- Bake for 18-22 minutes.
- Serve and enjoy!
- Store in an airtight container at room temperature for up to 1 week.
204 calories | 8g fat | 29g carbs | 1.5g fiber | 16g sugars | 5g protein