Super Moist Orange Muffins

This soft and refreshing orange muffin recipe is one of the easiest, even for a beginner baker; it is moist and melts in your mouth. If you loved our orange pound cake recipe, you will also love this. With this recipe, you can make six muffins; double it if you want to bake for your loved ones or visitors. Start by grating the zest of one big orange or two small oranges and set them aside. In a large mixing bowl, add 90 grams of brown sugar and the orange zest.

Use your hands to mix them. If you have time, you can leave the mixture to sit for about 30 minutes. This will bring out the orange flavour even more. Squeeze the juice from the oranges, measure 90 ml of the orange juice, and set it aside for later. After mixing the well, sift 185 grams of all-purpose flour and a teaspoon of baking powder, then mix them with a hand whisk.

In another medium-sized bowl, crack in 2 eggs and lightly beat them, then add 55 ml of oil or unsalted melted butter, 45 ml of plain yoghurt, a teaspoon of vanilla extract and the orange juice. Whisk them to combine, then make a well with the dry ingredients and pour in the wet mixture. Mix with a spatula or a hand whisk until all the dry ingredients are moistened and you have a smooth batter with no lumps. Do not overmix the batter. Once done, cover and let the orange cake batter chill in the fridge for 30 minutes.

Remove the batter from the fridge after chilling and scoop it into lined muffin cups to about three-quarters full. Bake the orange muffins in a 190C preheated oven for 18 to 20 minutes. Allow the cakes to cool a little bit before transferring them to a cooling rack. While the muffins are cooling, prepare an orange icing. Add 50 grams of powdered sugar and one tablespoon of orange juice in a small bowl, then whisk until smooth. Drizzle the icing over your cooled orange muffins and enjoy them.