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These Orange Drizzle Glazed Breakfast Muffins are really ever so easy to make, and only need about 10 minutes of your time. One big bowl, mix up everything, dollop into the muffin tins and bake! Then we make a light drizzle and a glaze for maximum deliciousness. This recipe makes a small batch of 6 muffins, but this is easily doubled.
For any muffin recipe, we keep moisture high and stirring low for the best texture. Feel free to add fruit, nuts or chocolate chips, but I’m not convinced they need it! These will keep for a few days in an airtight container, making them a great grab and go breakfast or lunchbox snack. That said, eating them warm not long out of the oven is an unrivalled experience.
I recommend using only a wooden spoon to mix the muffin batter, and you’ll only need one bowl. I weigh everything directly into one large mixing bowl (a Pyrex one is a great choice for most baking recipes). Ensure the butter has cooled a little before adding to prevent the eggs from cooking. These muffins are super lemony without being sour, and are helped along by the addition of a little glaze on top.
TIPS FOR the best Orange Drizzle Glazed Breakfast Muffins
- Moisture: These contain milk, egg, oil and melted butter for moisture. All are needed to prevent the worst sin: dry muffins.
- Mixing: Prevent dense/dry muffins by sticking to a wooden spoon and mixing until only *just* combined.
- Bake Time: Put them into the oven at a relatively high heat and LEAVE THEM ALONE. No turning, no checking, just let them do their thing until they look totally golden.
The recipe below makes 6 muffins, but of course, feel free to double it (I use a 6 hole muffin tin – like these ones)! These Orange Drizzle Glazed Breakfast Muffins really are great for so many occasions, but for more muffin recipes, check out these Bannoffee Muffins or these Bakery Style Blueberry Muffins. For videos, check my Instagram. I also have plenty more muffin and brunch inspiration on the blog!
Orange Drizzle Glazed Breakfast Muffins
Ingredients
- 165 g Plain Flour
- 110 g Granulated Sugar
- 1 tsp Baking Powder
- 1 Medium Free Range Egg
- 65 g Melted Butter
- 75 ml Milk
- 1 Medium Orange Juice and Zest
- 30 ml Vegetable Oil
For the Drizzle
- Marmalade OR
- 1 Medium Orange Juice and Zest
- 60 g Granulated Sugar
For the Glaze
- 75 g Icing Sugar
- 3 tbsp Orange Juice
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin.
- In a large bowl, combine the dry ingredients (flour, baking powder, orange zest sugar and a pinch of salt).
- Make a well and add in the liquid ingredients (melted butter, milk, oil and orange juice).
- Stir together very gently with a wooden spoon, until only just combined. Scoop 2-3 tbsp batter into each muffin liner, filling to about 2/3rds full. Bake 15-18 mins.
- Make the drizzle: either brush over a little marmalade, or make the drizzle by combining the orange juice and sugar. Brush over the warm muffins.
- Once cool, make the glaze by combining icing sugar and orange juice. Dollop a little onto each muffin, add more orange zest and serve!
