Orange Sunshine Muffins Recipe

These easy orange juice muffins are made with nearly two full cups of orange juice, and are ready in less than 30 minutes. You'll love the bright orange flavor and crunchy sugar topping.

Pair these with my rose-scented mimosas, or click over for more fun citrus-themed brunch recipes.

This recipe was created in sponsored collaboration with Simply Orange. Thank you for supporting amazing companies like Simply that make it possible for me to keep bringing you great new recipes!

Orange Sunshine Muffins
Makes 2 dozen regular muffins or 12 giant muffins

4 cups all-purpose flour
1 3/4 cups granulated white sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup unsalted butter, melted
2 large eggs, slightly beaten
1 3/4 cups Simply Orange juice (I used Simply Orange Pulp Free)
3 tablespoons fresh orange zest
1 teaspoon vanilla extract
3 tablespoons Turbinado sugar for topping (optional)

Confectioner’s sugar for dusting (optional)


Preheat oven to 350 degrees. Grease or line two 12-cup muffin tins (or two giant 6-cup muffin tins). Set aside.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest. Pour in the melted butter, eggs, orange juice, and vanilla, and stir just until evenly combined.

Divide the batter evenly into the prepared pans, filling each cup about 3/4 of the way. Sprinkle with turbinado sugar on top, if using.

Bake 15-20 minutes (or 20-25 minutes for giant muffins), or until slightly golden on top. A cake tester should come up clean with just a few moist crumbs attached.

Let cool in pan 5 minutes, before transferring to wire rack.

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