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spiced orange muffins in muffin pans with coarse sugar and orange slices
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Spiced Orange Muffins

I know you’ve heard of pumpkin spice and apple spice, but what about orange spice?! These spiced orange muffins are a great blend of fruity and warm flavors. Perfectly soft and moist, these muffins are the best as a quick morning breakfast or snack-on-the-go.
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 18 Muffins
Cost $10

Equipment

  • Muffin Pan
  • Stand Mixer

Ingredients

  • ½ cup plus 1 tablespoon unsweetened almond milk or milk of choice
  • juice of half a lemon
  • 4 tablespoon orange juice
  • ½ cup unsalted butter (1 stick) softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 medium oranges zested
  • 2 cups all purpose flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • teaspoon ground cloves
  • teaspoon allspice
  • raw or coarse sugar optional for topping

Instructions

  • Preheat your oven to 400 degrees. Line a muffin pan with cupcake liners or spray it with nonstick spray. 
  • Combine the almond milk, lemon juice, and orange juice in a small bowl or measuring cup. It might look a bit odd after it combines, but that’s normal.
  • Beat butter and sugar in a stand mixer until light and fluffy. Add the eggs and vanilla. Mix to combine. Zest the orange and add the zest to the batter. Mix again.
  • Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice in a medium bowl.
  • Add wet and dry ingredients to the butter mixture, alternating between the almond milk mixture and the flour mixture. Mix to combine. Do not overmix.
  • Scoop the batter into the muffin pan. Filling to about ¾ full. Sprinkle the top of the muffins with raw or coarse sugar.
  • Bake for 13-17 minutes, until they turn golden brown and a toothpick inserted into the middle comes out clean with a few crumbs.

Notes

  1. I used unsweetened vanilla almond milk, but you can use any milk or milk substitute of your choice.
  2. You can use fresh orange juice or OJ from a carton. If using store bought, try to find some without tons of added sugar.
  3. I combined all my spices together before adding them to the batter. You can also purchase premixed pumpkin pie spice and use about 2 teaspoons of that instead of the individual spices.
  4. The raw or coarse sugar is optional. I like to add it to the top of the muffins for a crunchy top and a fluffy inside.
  5. To store muffins, place a paper towel on the bottom of an airtight container and place the muffins on top of the towel. Seal the container tightly for up to 5 days.
  6. You can turn this same recipe into apple spice, pumpkin spice, or lemon spice muffins. (See the post above for instructions on how to make the different variations.)