Serves 7
30 min
Glazed Orange Muffins
Recipe GLPRc68ae028b14951
Tender whole wheat pastry muffins infused with bright orange flavor, topped with a silky orange glaze and candied zest. These moist, oil-based muffins are perfect for breakfast or brunch and require no dairy.
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Ingredients
1½ teaspoons baking powder
2 tablespoons corn syrup
1 large egg, beaten
3 tablespoons fresh orange juice, divided
1 tablespoon fresh orange zest, divided
¼ teaspoon salt
3 tablespoons vegetable oil
1 cup whole wheat pastry flour
2 tablespoons granulated white sugar
1 cup powdered sugar
Additional orange juice for glaze, 1-2 teaspoons as needed
2 tablespoons granulated white sugar for candied zest
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 7-cup muffin tin with oil or line with paper liners.
In a medium bowl, whisk together the beaten egg, 3 tablespoons fresh orange juice, corn syrup, vegetable oil, and 1 teaspoon of the fresh orange zest until well combined.
In a separate bowl, whisk together the whole wheat pastry flour, 2 tablespoons granulated white sugar, baking powder, and salt.
Gently fold the wet ingredients into the dry ingredients until just combined—do not overmix. The batter should appear slightly lumpy.
Divide the batter evenly among the 7 prepared muffin cups, filling each about two-thirds full.
Bake for 10-12 minutes, until the tops are lightly golden and spring back when lightly pressed with a finger.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
While the muffins cool, prepare the candied zest: combine the remaining orange zest with 2 tablespoons granulated white sugar. Rub together gently with your fingers until the mixture resembles wet sand and the zest has absorbed the sugar.
Make the glaze: whisk the powdered sugar with 1 tablespoon of fresh orange juice. Add additional orange juice, ½ teaspoon at a time, until the glaze reaches a thick, pourable consistency that coats the back of a spoon.
Once the muffins have cooled completely, dip the top of each muffin into the glaze, allowing excess to drip off. Immediately sprinkle the candied zest over the wet glaze on each muffin.
Allow the glaze to set for 10-15 minutes before serving.
