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Orange Muffins

Servings 12


  • 1 seedless orange peeled and sliced (I used Navel Orange)
  • 1/2 cup 118ml orange juice
  • 1 egg 65g, grade AA
  • 1/2 cup 113g unsalted butter, softened
  • 1 3/4 cup 224g all purpose flour
  • 1/2 cup 100g castor sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt


  • Preheat oven to 200C.
  • Line muffin tins with muffin liners.
  • In a large mixing bowl, whisk together sugar, flour, baking powder, baking soda, and salt.
  • In a blender, place orange slices and orange juice.
  • Pulse until smooth.
  • Add butter and egg, then blend to combine.
  • Pour wet ingredients into dry ingredients.
  • Fold wet and dry ingredients until just combined.
  • Fill muffin cups to 3/4 full.
  • Bake for 20 minutes or until skewer inserted comes out clean.
  • Allow to cool in tin for 5 minutes, then transfer muffins to wire rack to cool completely.


Use room temperature orange, juice, butter, and egg. If not your liquid ingredients will curdle. If it does, just blend it a little more and mix well with dry ingredients. But be careful not to over work your batter or you will get gummy/rubbery muffins.