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Orange Muffins 

This recipe makes these delicious orange flavoured muffins that are perfect to enjoy as a sweet breakfast or an after-dinner treat.
Prep Time15 minutes
Cook Time24 minutes
Total Time39 minutes
Author: Andrea
Servings: 12 servings
Calories: 236kcal

Ingredients

  • 1 large orange
  • 1 teaspoon orange extract optional
  • 250g self-raising flour
  • ¾ teaspoon bicarbonate soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 110g baking spread such as Stork
  • 150g caster sugar
  • 2 medium eggs
  • 1 teaspoon vanilla extract
  • 140g natural yoghurt
  • 75g icing sugar

Instructions

  • Preheat the oven to gas mark 4/350oF/180oC/160oC fan then line a 12-count muffin tin with 12 muffin cases and set aside. 
  • Use a citrus zester and remove all the zest from the orange. Add the zest to a bowl. Cut the zested orange in half crosswise and use a citrus squeezer to squeeze as much juice as possible from both halves. 
  • Add the juice to a small bowl along with half the zest and the orange extract then mix them together. Remove 2 tablespoons of the orange mixture from the batch and refrigerate in a small container to use later for the glaze. Set the rest of the orange mixture aside.
  • To a mixing bowl, add the self-raising flour, bicarbonate soda, salt and cinnamon. Whisk them together and set the bowl aside.
  • In a mixing bowl, cream together the baking spread and sugar until light and fluffy. Mix in the eggs then the vanilla followed by the yoghurt and the orange mixture. Add in the dry ingredients then combine well until you have a smooth batter but try not to over mix.
  • Spoon the batter evenly between the 12 muffin cases then bake in the oven for 24 minutes. Remove from the oven and place the muffin tin on a cooling rack for 20 minutes. After this time, remove the muffins from the tin and place them directly onto the cooling rack to completely cool. 
  • Add the icing sugar to a small bowl then add in the 2 tablespoons of orange juice you set aside earlier. Mix well until smooth. If the icing isn’t loose enough to drizzle then add a drop of water to make the icing thinner. Drizzle the icing on top of the muffins then sprinkle the leftover zest on top of each muffin. Allow the icing to set then serve.