Buttermilk Orange Donut Muffins
The classic flavors of an orange roll come together with the rich texture of a cake donut and the ease of a quick bread in these delightfully sweet muffins.
Servings muffins
Ingredients
Muffins
- ¼ cup butter softened
- ¼ cup vegetable oil
- ½ cup white granulated sugar
- ⅓ cup packed brown sugar
- 2 eggs large
- zest of 1 orange
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
- 1 teaspoon vanilla
- 1 teaspoon orange extract optional
- 2 ⅔ cups all-purpose white flour lightly spooned into measuring cups and leveled with the back of a knife
- 1 cup buttermilk
Glaze
- ¼ cup butter melted
- zest of 1 orange
- 1 cup powdered sugar
Instructions
Muffins
- Preheat oven to 425℉. Line a muffin tin (recipe yields 15 standard-size muffins, so plan accordingly) with cupcake liners and set aside.
- Zest the orange and set aside.
- In a large bowl or the bowl of a stand mixer, beat the butter, oil, and sugars until smooth. Add the eggs and orange rind and beat until smooth.
- Add the baking soda, baking powder, salt, and vanilla (and orange extract, if using) and beat until smooth. Alternately add the flour and buttermilk, starting and ending with the flour, mixing completely after each addition.
- Scoop the batter into the lined muffin tins (I used a ¼ cup cookie/ice cream scoop and it worked perfectly).
- Bake in the preheated oven for 15-17 minutes or until the muffins are golden on top. Remove from oven and cool completely on cooling racks.
Glaze
- When the muffins are cool, melt ¼ cup butter in a small mixing bowl. Add the zest of another orange. Slowly whisk in 1 cup of powdered sugar ¼ cup at a time, beating thoroughly to eliminate any lumps. When you've added 1 cup of powdered sugar, it should look like moist frosting. Whisk in a few tablespoons of buttermilk until a smooth glaze consistency is reached.
- Grab each cooled muffin by the bottom and dip it into the glaze. Allow the glaze to set up before serving.
Notes
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- Store cooled muffins in an airtight container and enjoy within 3-4 days for best results.
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- Other flavors: lemon or cinnamon sugar would be delicious here!
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- If you need a gluten free version, King Arthur Flour says to simply substitute their gluten free flour blend for the all-purpose flour.
Nutrition
Calories: 181kcal, Carbohydrates: 20g, Protein: 1g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 40mg, Sodium: 252mg, Potassium: 39mg, Fiber: 0.001g, Sugar: 20g, Vitamin A: 247IU, Calcium: 51mg, Iron: 0.2mg
Calories: 181kcal
Cost: $5
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