These Orange Yogurt Muffins are excellent for breakfast or snacks! Soft and deliciously 'orangey' in every bite, you'll surely reach for another piece!
If you love oranges, make sure you try Orange Pound Cake as well --- you will not regret it. 🙂
These orange muffins with yogurt are so easy and quick to make that they can be ready while you enjoy your first cup of coffee (or tea).
It doesn't mean they're only good for breakfast, though.
They're perfect sweets for mid-day treats and light enough for after-meal desserts.
So take your pick. 🙂
FOR MORE MUFFINS FOR BREAKFAST, CHECK OUT THESE POSTS!
Ingredients
- Flour - you only need all-purpose flour to make this recipe for orange muffins with yogurt.
- Orange - one large orange or two medium ones for grating the zest (about a heaping teaspoon).
- Yogurt - I suggest using a non-flavored yogurt to avoid over-powering the orange flavor.
- Eggs - medium-sized eggs (63 to 73 grams per piece) and at room temperature.
- Sugar - regular granulated white sugar is excellent for making these orange muffins with yogurt and oil.
- Olive oil - go for the mild extra-virgin olive oil.
- Salt and baking powder - just use your favorite brand.
Preparation
Start making these easy orange yogurt muffins by preheating your oven to 180°C (350°F) and lining your muffin tray/tins with paper.
Sift the flour, salt, and baking powder in a mixing bowl.
Set aside.
Using a separate bowl, combine the sugar with eggs.
Mix (or whisk) until you get a pale-colored batter.
Add the yogurt --- while continuing to mix.
Pour the olive oil, and continue mixing.
Add the strained, dry ingredients from earlier and the orange zest.
Mix --- just enough to combine everything.
Spoon the orange yogurt muffin batter into the lined tins --- leaving a bit of space on the top of each muffin.
Place them in the oven for twenty-five to thirty minutes or until the top turns golden.
Take your orange yogurt muffins with oil out of the oven and set aside to cool.
Sprinkle with powdered sugar, if preferred --- and enjoy!
Helpful tips
- Make sure the eggs are at room temperature, so if you keep them in the fridge, remember to take them out early.
- If you don't have any muffin papers, brush the tins lightly with oil and dust them with some flour instead.
Can I freeze these orange yogurt muffins?
Absolutely.
Once cooled, wrap them individually with plastic, then put them in a ziploc bag before placing them in the freezer.
They will be good for about two months.
So how about it? Give these orange yogurt muffins with oil a try!
OR GET MORE IDEAS FROM THESE SIMPLE SNACK RECIPES TO TRY AT HOME!
📖 Recipe
Orange Yogurt Muffins Recipe
Equipment
- Measuring cups
- Measuring spoons
- Mixing bowls
- Hand mixer
- Strainer for sifting
- Rubber spatula
- Muffin tins/pan
Ingredients
- 1 & 1/2 cups flour
- 3/4 cup sugar
- 2 medium eggs
- 1/2 cup olive oil
- 3/4 cup yogurt
- 1 large orange, grated zest (about 1 teaaspoon, heaping)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- powdered sugar, for sprinkling (optional)
Instructions
- Preheat your oven to 180°C (350°F), and line your tray with muffin papers.
- Strain the flour, salt, and baking powder in one bowl, then set aside.
- Mix sugar with eggs in another bowl until you get a pale-colored batter.
- Add the yogurt and mix to combine.
- Pour the olive oil, and continue mixing.
- Add the sifted dry ingredients from earlier and the orange zest.
- Mix gently --- just enough to combine everything.
- Spoon the orange yogurt muffin batter into the lined muffin tins --- leaving a bit of space on the top of each tin.
- Place them in the oven for 25 to 30 minutes or until the top turns golden.
- Take your orange yogurt muffins out of the oven and set aside to cool.
- Sprinkle with powdered sugar, if desired --- and serve!
Notes
- Cook's Tip: If you don't have any muffin papers on hand, you can brush the tins lightly with oil and dust them with some flour.
Veronica
Great simple recipe. Turned out moist and highly addictive 🙂 Added half the juice of the orange for extra flavor and poppyseeds for a nice pop! I’ll be saving this recipe. Thanks!