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Orange Vanilla Buttermilk Muffins

These delightful orange vanilla buttermilk muffins are incredibly moist, bursting with zesty citrus flavor and a hint of warm vanilla. Perfect for breakfast or a sweet snack, they come together quickly for a comforting treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1 cup buttermilk room temperature
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 large egg room temperature
  • 1 tbsp orange zest from 1 large orange
  • 2 tbsp fresh orange juice
  • 1 tsp pure vanilla extract

Equipment

  • Standard 12-cup muffin tin
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Zester or fine grater
  • Measuring cups and spoons

Method
 

Prepare for Baking
  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease it thoroughly with butter or non-stick spray.
Combine Dry Ingredients
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined and no lumps remain.
Combine Wet Ingredients
  1. In a separate medium mixing bowl, whisk together the buttermilk, melted butter, egg, orange zest, fresh orange juice, and vanilla extract until smooth.
Mix and Bake
  1. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture until just combined. Be careful not to overmix; a few lumps are perfectly fine and will result in tender muffins. Overmixing can lead to tough muffins.
  2. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  3. Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
  4. Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

For extra flavor and a slightly crisper top, sprinkle a little coarse sugar (like turbinado) on top of the muffins before baking. Avoid opening the oven door frequently during baking to prevent the muffins from sinking. These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.