Small Batch Orange Muffins

Topped with a zesty orange glaze

Does anyone else remember those orange rolls with orange glaze? I’m talking about the Pillsbury ones you can unroll from a tube and bake in 10 minutes. These glazed orange muffins are reminiscent of those (flavor-wise) but like, in a muuuch better way! They're made with basic pantry staples, packed with orange flavor (thanks to orange juice and orange zest), & can be prepped in 10 minutes.

This scaled-down recipe was actually cut from my second cookbook (Simple Small-Batch Baking) and makes just 6 muffins, which is perfect if you have a small household and not enough people to share a full batch of muffins with!

The recipe starts by zesting an orange and rubbing the zest into some sugar to yield the most fragrant citrus sugar ever. You’ll whisk all of the wet ingredients (butter, oil, milk, egg, OJ) into the sugar, then stir in the dry ingredients, and then you’re ready to scoop and bake off the muffins!

The orange glaze is just powdered sugar and orange juice whisked together until smooth; then, you’re ready to dip those tall, perfectly domed muffin tops!

For extra flair, I grated some additional orange zest to sprinkle on top of the glazed muffin tops. However, if you don’t want to be bothered by that extra work, just leave them plain! And if you’re looking for a small batch lemon muffin recipe, check out my Lemon Blueberry Muffins or Lemon Poppy Seed Muffins.

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Small Batch Orange Muffins

Makes 6 muffins

For the Orange Muffins:

1½ cups + 2 tbsp (200g) all-purpose flour
1½ tsp baking powder
¼ tsp fine sea salt
½ cup (100g) granulated sugar
1 tbsp orange zest (approx. 1 orange)
¼ cup (57g) unsalted butter, melted
¼ cup (60ml) canola oil
1 large egg
¼ cup (60ml) milk
½ cup (120ml) orange juice (see notes)
1 tsp vanilla extract

For the Orange Glaze:

1½ cups (180g) powdered sugar
2 tbsp (30ml) orange juice (see notes)
Garnish: orange zest, optional

Preheat the oven to 425°F (220°C). Spray a 6-cup muffin pan with nonstick spray or line it with cupcake liners, then set it aside.

In a medium bowl, whisk together the flour, baking powder, and salt until combined, then set aside the mixture. 

In a separate medium bowl, combine the granulated sugar and orange zest. Using your fingers, rub the zest into the sugar until it’s well combined and fragrant. Add the melted butter and oil, and whisk together until combined.

Whisk in the egg, milk, orange juice, and vanilla until well combined. Pour the dry ingredients into the wet ingredients, then fold everything together gently until just combined and no flour pockets remain.

Spoon the batter into the prepared muffin pan, filling each cup almost full; you’ll use 5 to 5½ tablespoons of batter per cup. Bake the muffins for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C), and bake them for 14 to 16 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool for 5 minutes in the pan before removing them to a wire rack to cool completely before glazing.

To make the glaze, add the powdered sugar and orange juice to a small bowl and whisk until well combined and smooth. If the icing is too thin, add a little more powdered sugar; if it's too thick, add more orange juice. Drizzle the glaze over the muffins or dunk the tops into the glaze and allow it to set.

Notes:

Orange Juice: These muffins can be made with freshly squeezed orange juice, bottled orange juice, or a combination of the two. If using only fresh oranges, you’ll need approximately 2-3 oranges total.

Storage: Store muffins in a paper towel-lined airtight container at room temperature on the counter for up to 3 days. Or freeze muffins in an airtight, freezer-safe storage container for up to 3 months. Thaw and enjoy as desired. I like to individually wrap the muffins first so I can use them for quick breakfasts and snacks.

Things I Used:

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Ingredients
King Arthur All-Purpose Flour
Simply Orange Juice

Tools & Equipment
6-cup Muffin Pan