Nourishing Fluffy Orange Muffins with Yogurt

Fluffy nourishing Orange Muffins bursting with citrus flavor from fresh orange juice and zest. Made with whole grain flour and yogurt for a healthier spin.

Allow me to elaborate on exactly how this orange muffin recipe was conceived.

I just can't get enough of my Lemon Blueberry Muffins and Lemon Poppyseed Muffins lately. But when I got a boatload of oranges in my CSA box a couple weeks ago, I knew there was a new challenge I couldn't turn down. The fluffiest orange muffins in all the land scented with vanilla and packed with all the fresh citrus goodness were born!

These are the kind of muffins you want to nosh on while you sip your morning coffee, perhaps while taking a leisurely stroll outside in the early sunshine with someone you love. Ahhh...does that not sound like THE most stupendous situation right now?

Let's make it happen!

How to make

I love how easy these muffins come together in one bowl with a few pantry staples. And would ya look at that gorgeous height! I learned from Sally the baking pro that giving these muffins an initial blast of high heat and then reducing the temperature helps create those beautifully domed muffins.

1. Mix dry ingredients (flour, baking powder, sugar, salt in a large mixing bowl.
2. Mix wet ingredients (yogurt, orange juice, zest, oil, eggs, and vanilla) in a medium bowl.
3. Fold the wet ingredients into the dry ingredients. Mix just until no flour clumps remain.
4. Spoon batter into muffin tin and bake!

Starring ingredients (a peek into recipe testing)

• Whole wheat pastry flour: I developed this recipe with this lighter flour because it’s so fluffy but still packs that fiber and antioxidant punch! You could also use white whole wheat flour, purpose flour, half and half, or a 1:1 gluten-free all purpose flour.
• Organic cane sugar: I used ⅔ for classic muffin goodness, and I think they have the perfect sweetness level. I tested these with ½ cup and they totally weren't sweet enough!
• Yogurt: This is key in orange muffins (in lieu of sour cream which lots of recipes use) for moisture and tang to complement the orange. I've tested these with Silk soy non-dairy yogurt for dairy, too! It was clear in testing that the higher fat the yogurt, the more moist they are.
• Orange juice and zest: Orange flavor coming in strong! I used the zest of two whole oranges to really amp up the flavor. Don't skip the zest!
• Oil: I used avocado oil for neutral flavor, but melted coconut will work as well. Olive oil could even be nice here to complement the citrus flavor!
• Eggs: Important for rise and additional richness. I did test these successfully with flax eggs as well.

Make them extra special!

There are plenty of scrumptious odds and ends you could add to these to make them even more fun.

• Fresh cranberries: I'd suggest blitzing them in the food processor for a few seconds first so they're chopped. Note muffins will be much more tart. Dried cranberries or cherries would also be delish.
• Poppy seeds: Such a classic combo!
• Chopped pecans: Hello, texture. Heart eyes,
• Semi sweet chocolate chips: Because who doesn't love orange and chocolate?
• Shredded coconut: Morning glory muffins, anyone?

How to store

Store muffins in a tightly covered container at room temperature for up to two days, or in the refrigerator for up to five days.

To freeze, place them on a lined baking sheet or plate and then once frozen, pop them into a freezer baggie. To reheat, microwave straight from the freezer until warm and enjoy! Muffins will last up to 3 months in the freezer.

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