Buttermilk Orange Donut Muffins

CATEGORIES: Breakfast Breads, Easter, Kate

I think sometimes when I’m hosting parties or major family events, people are often kind of surprised when I don’t make all of my most favorite, very best recipes. I usually pick one or two things that are really delicious and then go simple on everything else.

This was not always the case.

There was a time when I used to kill myself making food for parties and holidays and events. And then I realized that I kind of hated and dreaded those special times because I was so stressed about the food that I forgot to enjoy the holiday or the fun times with our friends and family.

One of my favorite Easter foods growing up was orange rolls. I reallyreallyreallyreally love orange rolls a lot (I know that was pretty hard to deduce there). And I still make them a few times a year. But…orange rolls are one of those things that make a mess and require time and forethought and me either staying up late or waking up early, both of which are kind of a bummer.

Enter…Orange-Buttermilk Donut Muffins.

Super quick Orange Donut Muffins from Our Best Bites! Perfect for Easter Morning!

I love this basic recipe from King Arthur Flour because not only does it leave itself open to adaptation, but it pretty much encourages it. You start with a recipe for a perfectly vanilla, slightly crumbly muffin that is reminiscent of cake donuts, and then you can add whatever suits your fancy. I used it as a jumping off point to make orange donut muffins and I’ve gotta say that when you factor everything into the delicious recipe equation, I love it at least as much as I love orange yeast rolls.

You’ll need white sugar, brown sugar, an orange, all-purpose flour, baking soda, baking powder, salt, butter, eggs, oil, and buttermilk.

orange donut muffin ingredientsPreheat oven to 425. Line a muffin tin (I actually get about 15 standard-size muffins, so plan accordingly) with cupcake liners and set aside.

lined muffin tins

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 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 1/4 cup cookie/ice cream scoop and it worked perfectly).

orange donut muffin batter

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.

baked orange donut muffins

When the muffins are cool, melt 1/4 cup butter in a small mixing bowl. Add the zest of another orange. Slowly whisk in 1 cup of powdered sugar 1/4 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.

orange donut muffin glaze

Grab each cooled muffin by the bottom and dip it into the glaze. Allow the glaze to set up before serving (or don’t…we’re talking about glazed donut-like things here…it’s hard to go wrong). Makes 12-15 muffins.
Super quick orange donut muffins from Our Best Bites! Perfect for Easter morning!

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Buttermilk Orange Donut Muffins


Description

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.


Ingredients

MUFFIN
1/4 cup butter, softened
1/4 cup vegetable oil
1/2 cup white granulated sugar
1/3 cup packed brown sugar
2 large eggs
zest of 1 orange
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1 teaspoon vanilla
1 teaspoon orange extract (optional)
2 2/3 cups all-purpose white flour, lightly spooned into measuring cups and leveled with the back of a knife
1 cup buttermilk

GLAZE
1/4 cup butter, melted
zest of 1 orange
1 cup powdered sugar


Instructions

Preheat oven to 425. Line a muffin tin (I actually get about 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 1/4 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.

When the muffins are cool, melt 1/4 cup butter in a small mixing bowl. Add the zest of another orange. Slowly whisk in 1 cup of powdered sugar 1/4 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 (or don’t…we’re talking about glazed donut-like things here…it’s hard to go wrong).


Keywords: orange, muffin, Easter, spring

59 comments

  1. These look great! Perfect timing too because I was looking for something to make for an Easter luncheon. I may have to make a double batch after reading all these notes. πŸ™‚ Thanks for the post.

  2. These sound delicious! And I am totally this stressed out person on making everything perfect and homemade. It’s not only killing me, but now I have 3 out of 4 of my adult children moved back home. They may have moved back because they are all out of work, but I’m suspicious it’s my bad habit of overdoing everything. I think I’ll take your lead and relax a bit.

  3. I have made orange rolls once a week for the past 9 months. It has been a huuuuuuuuuuge pregnancy craving for me. That and limeade (citrus much?) But now that I’m 41 weeks, and my kids are home all day for spring break, I have no more energy to make orange rolls. But my craving is still there with a vengeance. Thanks OBB, for once again providing the very recipe I had no idea I needed! They are in the oven as we speak and smell divine. I’m seriously so excited right now, it’s kinda pitiful.

      1. I had to update……my husband took one bite and raved about how good they were. Then he suddenly and suspiciously remembered a potluck brunch he had going on this morning, so he requested the entire batch, schmoozing me with the whole “they’ll be such a hit!” They all walked out the door before they even had time to cool completely. I just finished baking batch 2 because I couldn’t bear to miss out! They really are that delicious. I was pleased with how light and fluffy they were. Yum! And yes, my function levels vary at this stage in the game. Yesterday was a lay around and moan type of day. Why oh why oh why does pregnancy have to last soooooooo long?! Thanks for all the yummy treats that make it all a bit easier!

  4. Those look amazing!
    What size scoop do you use for the batter? Looks like the perfect amount and the one I have is way too small!

      1. Um, I have to agree. We have so many OBB recipes we love, but the taquitos are definitely a family favorite (like birthday dinner request favorite).

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