These Raspberry Orange Muffins are a luscious breakfast option with a hint of sweet orange flavour balanced by the tartness of raspberries. It’s the perfect way to start your morning!
They’re moist and refreshingly fruity. Plus, that drizzle of icing just puts it over the top, letting you indulge – you deserve it.
Raspberry Orange Muffins
Yields: 1 Dozen | Prep time: 10 Minutes | Cook time: 22 Minutes
Ingredients
2 Cups All-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons Orange zest
2/3 Cup Granulated sugar
½ Cup Whole milk, room temperature
1/2 Cup butter, melted
¼ Cup Orange juice
1 teaspoon vanilla extract
2 Large eggs, room temperature
½ Cup Fresh raspberries
For the Glaze:
1-2 Tablespoons milk
¼ Cup powdered sugar
Directions
Preheat the oven to 400° Fahrenheit. Grease or line the wells of a muffin pan. Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, combine the orange zest and sugar together using your fingers, until fragrant. Whisk in the milk, butter, orange juice, and vanilla extract.
Mix in the eggs, one at a time.
Slowly pour in the dry ingredients, and mix until fully incorporated.
Carefully fold in the raspberries.
Fill the muffin pans with the batter, each well should be 3/4 full.
Place in the oven and bake for 20-22 minutes.
To make the glaze, slowly add the milk and whisk until you reach a thick but pipeable consistency. Transfer to a piping bag.
Remove the muffins from the oven and let them cool completely.
Top the muffins with the glaze.
Serve and enjoy.
Tips
Use gluten free flour mix for a gluten free treat.
Raspberry Orange Muffins
These Raspberry Orange Muffins are a luscious breakfast option with a hint of sweet orange flavour balanced by the tartness of raspberries. It's the perfect way to start your morning!
Ingredients
- 2 Cups All-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons Orange zest
- 2/3 Cup Granulated sugar
- ½ Cup Whole milk, room temperature
- 1/2 Cup butter, melted
- ¼ Cup Orange juice
- 1 teaspoon vanilla extract
- 2 Large eggs, room temperature
- ½ Cup Fresh raspberries
For the Glaze:
- 1-2 Tablespoons milk
- ¼ Cup powdered sugar
Instructions
- Preheat the oven to 400° Fahrenheit. Grease or line the wells of a muffin pan. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the orange zest and sugar together using your fingers, until fragrant. Whisk in the milk, butter, orange juice, and vanilla extract.
- Mix in the eggs, one at a time.
- Slowly pour in the dry ingredients, and mix until fully incorporated.
- Carefully fold in the raspberries.
- Fill the muffin pans with the batter, each well should be 3/4 full.
- Place in the oven and bake for 20-22 minutes.
- To make the glaze, slowly add the milk and whisk until you reach a thick but pipeable consistency. Transfer to a piping bag.
- Remove the muffins from the oven and let them cool completely.
- Top the muffins with the glaze.
- Serve and enjoy.
Nutrition Information:
Yield:
12Serving Size:
1 gramsAmount Per Serving: Calories: 222Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 53mgSodium: 248mgCarbohydrates: 32gFiber: 1gSugar: 15gProtein: 4g
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although lifeloveliz.com attempts to provide accurate nutritional information, these figures are only estimates.
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
Elva Roberts
Tuesday 4th of October 2016
These Raspberry-Orange Muffins sound delicious and healthy. I think I would probably add Orange Zest to the recipe. Thank you for a tasty and healthy muffin.