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Freshly baked orange vanilla buttermilk muffins with a golden top and citrus glaze.

Orange Vanilla Buttermilk Muffins

These orange vanilla buttermilk muffins are light, tender, and bursting with citrus flavor, perfect for a cozy breakfast or quick snack.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Bakery
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar can be substituted with light brown sugar for a warmer flavor
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup buttermilk can be substituted with 1 cup milk + 1 tbsp lemon juice or vinegar
  • 2 large eggs room temperature is best
  • 1/2 cup melted butter can be substituted with neutral oil
  • 1 tbsp vanilla extract vanilla bean paste can also be used for a special touch
  • 1 tbsp orange zest fresh zest is preferred for the best flavor
  • 1/4 cup orange juice fresh juice is preferred

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a muffin tin or grease it well.
  2. In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the wet ingredients: buttermilk, eggs, melted butter, vanilla, orange zest, and orange juice.
  4. Pour the wet mixture into the dry ingredients and stir just until you no longer see dry flour. A lumpy batter is fine.
Baking
  1. Scoop the batter into the muffin tin, filling each cup about three-quarters full.
  2. Bake for about 15 to 18 minutes, or until the tops spring back lightly and a toothpick comes out clean.
  3. Cool in the pan for 10 minutes, then move to a rack to cool completely.

Notes

Muffins are best enjoyed the day they are made, but can be stored in an airtight container for up to 2 days. For longer storage, freeze individually wrapped muffins.