It’s citrus season and that is the perfect time to make these blood orange muffins. The are covered with a thick layer of buttery crumb topping and drizzled with a simple blood orange glaze. This orange muffin recipe yields 12 big, bakery-style beauties.
Muffin lovers should try these blueberry peach muffins too!
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Orange muffin recipe
Whether you are a beginner level baker or a seasoned pro, this recipe works for everyone. Muffins are a great starting point for those that are new to baking because they don’t require anything more than a bit of mixing and stirring.
To make things even easier, I use tulip baking cups to line my muffin pan. As you can see in the photos, the muffin doesn’t stick. This is very important, because I don’t want to miss out on a single morsel.
This is everything you’ll need for this blood orange muffin recipe.
- Blood oranges – If blood oranges aren’t available, use any kind of orange.
- Baking powder and baking soda – leaveners that give the muffins their rise.
- Salt – I used kosher salt. All baked goods need salt.
- Eggs – provide stability and structure.
- Sugar – regular granulated sugar gives a touch a sweetness.
- Flour – all purpose flour.
- Yogurt – provides a nice tang that goes really well in this muffin recipe.
- Blood orange juice – to really punch up the citrus flavor.
- Vanilla – pure vanilla extract gives baked goods an unmistakable flavor.
Simple and delicious, muffins are ready from start to finish in about 30 minutes.
The muffin method, which isn’t just for muffins, is:
- Dry ingredients in one bowl
- Wet ingredients in another bowl
- Pour wet into dry
- Stir just until it’s all incorporated
- Bake your muffins
What do I need to make blood orange muffins?
- 2 ounce scoop – I use this scoop for almost everything. It is the PERFECT size for muffins.
- Tulip baking cups – My favorite baking cups, they yield muffins with tall sides.
- Muffin pan – This is my favorite pan, it has edges you can grip so you don’t stick your thumb into a muffin.
- Mixing bowls – Assorted sizes, stainless steel set.
- Whisk – A balloon whisk, great for everyday use.
Make the muffin batter, then use a 2 ounce (1/4 cup) scoop or measuring cup to portion batter into 12 muffin papers.
Generously sprinkle crumble topping over the batter, taking care not to break it up too small. We want nice big pieces on top, like a crumb cake.
Bake just until a tester comes out clean. A few moist crumbs stuck to the toothpick or knife are perfectly fine. What you don’t want to see is wet batter when you pull the tester out.
Mix up the blood orange glaze and drizzle over the completely cooled muffins. It will soak into warm muffins, so make sure they are completely cooled.
To make glaze thinner, add an extra teaspoon or two of orange juice. For thicker glaze, increase the powdered sugar by a tablespoon or two until you reach desired consistency.
Tips and tricks for success
Here are a few helpful tips for success. One word of advice when making this blood orange muffin recipe – make sure that the milk and eggs are room temperature before you start.
Why does this matter? Because when you pour melted butter into cold milk, it will immediately clump up instead of incorporating properly into the mixture. When everything is room temperature, this doesn’t happen.
When making the crumble topping, try not to break the chunks into really small pieces. It will melt into the muffins instead of staying on top like it is supposed to.
Baking soda in orange muffin recipe
Baking soda acts as a leavener in your baked goods. Remember those baking soda and vinegar science experiments? Same idea, less explosive. When you combine baking soda with something acidic, in this case – yogurt and orange juice, then introduce it to heat, it creates little gas bubbles that lift your baked goods to fluffy perfection.
The one thing to remember about baking soda is that it starts to react as soon as you mix it with your acid (yogurt/juice). Don’t let it sit around for a long time, because you’ll lose the leavening power.
Muffins freeze really well. To freeze some for later, place them on a sheet pan and freeze for an hour. Wrap tightly and store in the freezer for about a month.
Yes! Store it in the fridge in an airtight container for a few days ahead of time.
You can substitute with any orange that is available to you.
- Banana muffins
- Easy blueberry muffins
- Fresh cherry muffin recipe
- Peach muffins with crumble topping
- Pumpkin applesauce muffins
- Hubbard squash muffins
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I hope you love these blood orange muffins as much as we do! Please consider rating and/or commenting.
For the blood orange muffins
- 2 1/2 cup all purpose flour (10.6 ounces / 300 grams)
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 eggs, room temperature
- 1 cup granulated sugar
- 6 tbsp. melted butter, room temperature
- 2 tsp. vanilla extract
- 3/4 cup plain, full fat yogurt (6 ounces)
- 1/2 cup blood orange juice
- 2 tbsp. blood orange zest
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1 cup flour
- 1 stick butter, melted and cooled (8 tbsp.)
Blood orange glaze
- 3/4 cup powdered sugar
- 2 - 3 tbsp. blood orange juice // adjust for desired consistency
- Preheat oven to 375°F convection or 400°F without convection. Butter and flour a muffin tin or line with baking cups/muffin papers.
- Using a fork, gently mix all ingredients for crumble topping in small bowl and set aside. (Do not break up pieces. Leave big chunks, it will make a better topping.)
- Whisk flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- In a separate bowl, whisk eggs with sugar, then add butter, vanilla, yogurt, blood orange zest and blood orange juice. Whisk to combine.
- Pour wet ingredients into dry and stir with rubber spatula until almost fully combined.
- Using a 2 ounce measure (1/4 cup) portion batter evenly into muffin cups. (Muffin cups should be about 2/3 full).
- Sprinkle crumble topping evenly over muffin batter.
- Bake for 18 - 20 minutes, or until a tester comes out with a few crumbs attached.
- Cool completely on cooling rack.
- When muffins have cooled, stir powdered sugar and blood orange juice together to make the glaze and drizzle over the muffins.
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Serving Size:1 muffin
Amount Per Serving: Calories: 417Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 69mgSodium: 335mgCarbohydrates: 64gFiber: 1gSugar: 33gProtein: 6g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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