These gluten-free muffins are topped with a sweet orange glaze that makes these muffins taste like sunshine. They are fluffy, not dry, and have the perfect texture. Drizzle them with glaze and enjoy!
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These muffins are perfect for a morning treat, an afternoon snack, or even an after-dinner dessert.
They are inspired by my recipe for single-serving blueberry crumble.
Ingredients
- Gluten-free flour
- Milk
- Orange zest
- Fresh orange juice
- Baking powder
- Granulated sugar
- Milk
- Unsalted Butter
- Salt
- Eggs
- Powdered sugar
See recipe card for quantities.
Instructions
Preheat the oven to 350°F and line a muffin pan with muffin tins.
Whisk the flour, sugar, baking powder, salt, and orange zest together in a small bowl.
Whisk milk, butter, orange juice, and eggs together until well combined in a separate bowl.
Add the flour mixture and stir until combined.
Divide the batter evenly between the muffin tins.
Bake for 25 minutes or until a toothpick comes out clean from the center of a muffin.
In the meantime, mix the powdered sugar, orange juice, and orange zest together in a small bowl. Set aside.
Cool the muffins completely. Drizzle with the orange zest glaze.
Hint: These muffin liners look so professional. Find them HERE.
Equipment
- Muffin liners or muffin tins
- A muffin pan
- Three mixing bowls
- A rubber spatula
Storage
Muffins can be stored for up to two weeks in an airtight container. Store at room temperature.
Top tip
The muffins can be frozen in a freezer-safe bag for up to 3 months. Leave on the counter overnight to thaw.
Traditional Gluten Free Orange Muffins
Equipment
- Muffin liners or muffin tins
- A muffin pan
- Three mixing bowls
- A rubber spatula
Ingredients
Muffins
- 2 cups gluten-free flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup milk
- ⅓ cup fresh orange juice
- 1 tablespoon orange zest
- 1 stick unsalted butter melted
- 2 eggs
Orange Glaze
- ½ cup powdered sugar
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
Instructions
- Preheat the oven to 350°F and line a muffin pan with muffin tins.
- Whisk the flour, sugar, baking powder, salt, and orange zest together in a small bowl.
- Whisk milk, butter, orange juice, and eggs together until well combined in a separate bowl.
- Add the flour mixture and stir until combined.
- Divide the batter evenly between the muffin tins.
- Bake for 25 minutes or until a toothpick comes out clean from the center of a muffin.
- In the meantime, mix the powdered sugar, orange juice, and orange zest together in a small bowl. Set aside.
- Cool the muffins completely. Drizzle with the orange zest glaze.
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