55 Reviews of Fresh Orange Muffins

From: Gita

On Apr 25, 2002

I made a batch for the ladies at work on Secretary's Day to have with their morning coffee. They were a big hit! The muffins were so easy to make and extremely moist and delicious. I was a little worried that the batter seemed thick (almost like corn bread) and that it would be "crumbly" when done. I added just one ingredient: I sprinkled the top of the muffins with powdered sugar. I will definitely make them again very soon. Thank you for this teriffic recipe!

From: Mirj

On Feb 12, 2002

I made this as part of Worldwide Recipezaar Day. This is an ideal breakfast muffin. I added 100 grams of bittersweet chocolate to the orange mix in the blender, and the combo of orange and chocolate was delicious. The house really smelled great as they were baking away.

From: Kree

On Feb 8, 2005

My mother used to make these muffins for me when I was younger, except that her recipe called for 1 1/2 cups flour and also had 1/2 tsp salt. I would recomment this recipe to anyone. These muffins are so delicious! UPDATE: I forgot to mention that I make these using Egg Beaters and applesauce in place of half the margarine. It works out great!

From: Susie in Texas

On Mar 14, 2004

In an attempt to lower the fat, just a little, I made this recipe using 1/4 cup canola oil and 1/4 cup applesauce in place of the 1/2 cup butter. I also decreased the sugar to 1/2 cup. The muffins still rose beautifully and they tasted so orangey delicious. This will be a keeper in our home!

From: Heather U.

On Oct 3, 2004

I was looking for a way to use up the orange juice my son and I squeezed this morning, and ran across this recipe. These are amazing, light, and delicious, and not overwhelmingly "orangey" in the least. Based on the many rave reviews they've received, I'm sure these muffins are delicious as written, but I wanted to up their nutritional value so I used 1/4 c grape seed oil plus 1/4 c applesauce instead of butter, a combination of bread and white whole wheat flours, and 1/4 c sugar with 1/2 c splenda. These were great, and I will definitely make them again. Thanks for posting.

From: Nanners

On Feb 25, 2006

Delicious, fresh orange flavor and very moist. I like that the food processor does all the work - no zesting required. The tops don't puff up like a true muffin, but next time I may frost them and serve them as cupcakes. I think a cream cheese frosting or orange glaze would be delicious.

From: HeatherFeather

On Feb 11, 2002

These were very good. Moist, with a delicious smell as they bake. I did add the miniature chocolate chips (as suggested in the description), which I would do again - I used a scant 1/2 cup. The taste and texture was very nice, very very orangey. I would make these again. Very easy to make, too. The only thing that didn't "wow" me was the appearance - they didn't puff up as nicely as I expected and had a bumpy appearance, despite careful mixing by hand.

From: z.lazar

On Jul 7, 2002

I have never tried making orange muffins before and these are sooo good. My Assyrian husband says they are similar to a type of "bread" his mom makes. They also were devoured by my very fussy daugther. Thanks for the recipe!!

From: patticakes

On Mar 10, 2003

these were so easy to make that i doubled it and shared some with my neighbor whose oranges i used for the juice in the recipe. i used really sweet tangelos chopped up instead of oranges. next time i will try the oranges just like the recipe. also, i'll try the bit of chocolate that is suggested. we all really loved these! it made for a special sunday morning breakfast.

From: Baby Kato

On Mar 7, 2006

I made these tasty, easy to make muffins for dinner last night. THEY ARE ALL GONE. I will definitely double the recipe from now on. They do not disappoint, tasting as good as they smell while baking. I loved the crunchy crust and the tender and moist inside. The texture of the cake is wonderful, heavy like cornbread. The taste is orange, orange, orange. Thanks so much for sharing this excellant recipe Lennie.