These Bakery Style Orange Muffins are soft, moist, fluffy, and bursting with fresh citrus flavor. Made with real orange juice, plenty of orange zest, buttermilk, and a simple orange glaze, these muffins taste bright, fresh, and bakery-worthy.
They have tall domed tops, a tender crumb, and that sweet orange aroma that makes them perfect for breakfast, brunch, snacks, or serving with coffee or tea.
Why You’ll Love These Orange Muffins
- Packed with fresh orange flavor
- Made with orange juice and orange zest
- Soft, moist, and tender
- Bakery-style domed muffin tops
- Easy to make with simple ingredients
- Perfect for breakfast or brunch
- Delicious with or without glaze
- Freezer-friendly
What Makes These Muffins Bakery Style?
Bakery-style muffins are known for their big, tall, domed tops. This recipe uses a few simple tricks to create that look.
The batter rests before baking, which helps the flour absorb moisture and creates a thicker batter. The muffin cups are filled all the way to the top, and the muffins start baking at a high temperature before the oven temperature is lowered. This quick burst of heat helps the muffins rise high and form beautiful muffin tops.
Ingredients
For the Orange Muffins
- 3 cups all-purpose flour
- 1½ cups granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¾ cup buttermilk
- ½ cup vegetable oil
- Zest of 3 oranges
- ¼ cup fresh orange juice
For the Orange Glaze
- 1⅓ cups powdered sugar
- 3 tablespoons fresh orange juice
Ingredient Notes
Fresh Oranges
Fresh orange zest and juice are the key to strong citrus flavor. Do not skip the zest, because it adds the most intense orange aroma.
Buttermilk
Buttermilk keeps the muffins moist and tender while helping them rise.
Vegetable Oil
Oil gives these muffins a soft texture and helps them stay moist longer.
Baking Powder and Baking Soda
These help the muffins rise and create those tall bakery-style tops.
Powdered Sugar
Powdered sugar creates a smooth, sweet glaze that pairs perfectly with the fresh orange flavor.
How to Make Orange Muffins
Step 1: Mix the Dry Ingredients
In a mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt.
Stir well and set aside.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the eggs, buttermilk, vegetable oil, orange zest, and orange juice.
Stir with a spatula or fork for about 30 seconds until combined.
Step 3: Combine the Batter
Gradually add the dry ingredients to the wet ingredients.
Mix by hand just until combined.
The batter will be thick, which helps create tall muffin tops.
Step 4: Let the Batter Rest
Cover the bowl with a towel.
Let the batter rest on the counter for 15 minutes.
During this time, preheat the oven to 425°F.
Step 5: Prepare the Muffin Pan
Line a 12-count muffin pan with 6 muffin liners, filling every other muffin well.
This gives the muffins room to spread and rise without touching each other.
Step 6: Fill the Muffin Liners
Fill each liner all the way to the top with batter.
Use a butter knife or spoon to smooth the tops if needed.
Sprinkle with sanding sugar if desired.
Step 7: Bake
Bake at 425°F for 7 minutes.
Without removing the muffins from the oven, reduce the temperature to 350°F.
Continue baking for 13 to 16 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool
Let the muffins cool in the pan for about 15 minutes.
Transfer to a wire rack to cool completely.
Repeat with the remaining batter, making sure to raise the oven temperature back to 425°F before baking the next batch.
How to Make the Orange Glaze
In a small bowl, mix powdered sugar and fresh orange juice until smooth.
If you like a thicker glaze, add more powdered sugar.
If you like a thinner glaze, add a little more orange juice.
Dip the tops of the muffins into the glaze or spoon the glaze over each muffin.
Let the glaze set before serving.
Tips for the Best Orange Muffins
Use Fresh Orange Zest
Orange zest gives the muffins their strongest citrus flavor.
Don’t Overmix
Mix the batter only until the flour disappears. Overmixing can make muffins dense.
Let the Batter Rest
A short rest helps create taller, fluffier muffins.
Fill the Liners Full
For bakery-style tops, fill the liners all the way to the top.
Start at High Heat
The first few minutes at 425°F help the muffins rise quickly and form domed tops.
Bake Every Other Muffin Cup
Leaving space between muffins helps them rise and brown beautifully.
How to Measure Flour Correctly
For best results, use a kitchen scale.
If you do not have one, use the spoon and level method:
Fluff the flour with a spoon.
Spoon the flour into your measuring cup.
Do not pack it down.
Level off the top with the back of a knife.
This helps prevent adding too much flour, which can make muffins dry.
Variations
Orange Poppy Seed Muffins
Add 2 tablespoons poppy seeds to the batter.
Orange Chia Muffins
Add 1 to 2 tablespoons chia seeds for a little crunch.
Orange Blueberry Muffins
Fold in 2 cups fresh or frozen blueberries.
Gluten-Free Orange Muffins
Use a 1:1 gluten-free baking flour blend.
Orange Chocolate Chip Muffins
Add 1 cup mini chocolate chips for a chocolate-orange flavor.
Lemon Orange Muffins
Add lemon zest with the orange zest for a double citrus muffin.
How to Store Orange Muffins
If eating within 24 hours, leave the muffins uncovered at room temperature.
For longer storage, place them in an airtight container lined with paper towels. Add another paper towel over the muffins before closing the container.
Store at room temperature for 2 to 4 days.
Replace the paper towels if they become too moist.
Freezing Instructions
Let the muffins cool completely.
Wrap each muffin individually in plastic wrap.
Place them in a freezer-safe bag or airtight container.
Freeze for up to 3 months.
To thaw, leave at room temperature for about 1 hour or microwave in 20-second intervals until soft.
What to Serve With Orange Muffins
These muffins are delicious with:
- Coffee
- Hot tea
- Iced coffee
- Fresh fruit
- Greek yogurt
- Scrambled eggs
- Smoothies
- Brunch casseroles
- Honey butter
Frequently Asked Questions
Can I Use Bottled Orange Juice?
Fresh orange juice is best for flavor, but bottled orange juice can work in a pinch.
Can I Make These Without Buttermilk?
Yes. Mix ¾ cup milk with 2 teaspoons lemon juice or vinegar and let it sit for 5 minutes before using.
Why Is My Muffin Batter So Thick?
This batter is supposed to be thick. Thick batter helps create tall muffin tops.
Can I Make These Muffins Gluten-Free?
Yes. Use a good 1:1 gluten-free flour blend.
Can I Add Fruit?
Yes. Blueberries, cranberries, or raspberries pair beautifully with orange.
Recipe Information
Prep Time: 25 minutes
Cook Time: 23 minutes
Yield: 12 muffins
Final Thoughts
These Bakery Style Orange Muffins are bright, moist, citrusy, and incredibly satisfying. With fresh orange juice, orange zest, buttermilk, and a sweet orange glaze, every bite is full of fresh flavor.
They are easy enough for everyday baking but impressive enough for brunch, holidays, or weekend breakfast. If you love citrus desserts, these orange muffins are a must-try.