Orange Muffins Recipe 

With a lot of orange zest and fresh juice, these muffins are fluffy and taste great. The kefir and olive oil in these muffins keep them very moist.

– 2 large egg – 200g or 1 cup granulated sugar – 100g or ½ cup olive oil – ½ teaspoon baking soda – zest of two orange – ½ teaspoon fine sea salt – 2 teaspoons pure vanilla extract – 300gor 2 ¼ cups all purpose flour – 60g or ¼ cup almond flour can substitute with 2 tablespoons additional all purpose flour – 120gor ½ cup plain kefir – 120g or ½ cup freshly squeezed orange juice – granulated sugar for sprinkling (if not glazing) Orange Glaze (optional) – 130g or 1 cup powdered sugar preferably made with tapioca starch – 3 tablespoons freshly squeezed orange juice – pinch fine sea salt – dash pure vanilla extract




Zest oranges over sugar in a large bowl. Rub the zest and sugar with your fingers until it's evenly distributed and wet sand-like. 

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STEP  1 .

Add the eggs and beat with a hand mixer for 3-5 minutes until light and fluffy.  

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Slowly add olive oil to the mixer. Beat to mix. Gently fold in flour, vanilla, salt, and baking soda.  

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While mixing, drizzle in kefir and orange juice and beat until smooth. Plastic wrap the bowl and refrigerate for 2-4 hours or overnight.  

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Start baking by preheating the oven to 400 F. Two 12-cup muffin trays with six liners each, alternating cavities to avoid muffins touching.  

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Portion batter into cups, filling ¾ full. Sprinkle granulated sugar on top and bake for 18 minutes or until a muffin top springs back when pressed.  

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Combine the glaze ingredients in a bowl, and then dip the muffins, with the face down, into the glaze. Powdered sugar should be added to glaze if it is runny. 

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The desired consistency is one that is thick and pourable. Mufflers should be stored in airtight containers.  

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See Also

Brown Butter Chocolate Chip Scones Recipe