Streusel Orange Muffins

Orange Muffins with a delicious buttery streusel topping. The perfect breakfast, brunch or snack muffin. A tangy sweet orange flavor with a yummy chocolate chip crumb topping. These will surely become your new favourite muffin!

 

Have I ever told you how much I love muffins? Well I do. I love a nice and tasty muffin for breakfast or even as an afternoon snack, from a simple chocolate chip muffin to a cream cheese frosting topped carrot muffin to my favorite double chocolate muffin!

Muffins are great because if you are looking for something fast and easy they are perfect. No need for an electric mixer, just a couple of bowls a wooden spoon or spatula. In my house muffins or quick breads are always gone in no time, they’re perfect for breakfast, brunch or a fast snack, nothing beats them!

Recipe Ingredients

• Flour – all purpose flour
• Sugar – granulated sugar
• Baking powder
• Salt
• Orange – orange zest and orange juice
• Egg – one large egg room temperature
• Milk – whole milk or 2%
• Oil – vegetable oil
• Butter – for the streusel topping
• Chocolate chips – I used mini chips but you could use any kind or not at all

I didn’t add any vanilla extract but if you want you could add 1/2 – 1 teaspoon.

How to make Orange Muffins

In a small bowl combine sugar, butter and flour until crumbly then stir in chips and set aside. In a large bowl whisk together flour, sugar, baking powder and salt. Stir in orange rind.

Make a well in the center and add the egg, milk, orange juice and oil. Stir just until moistened.

Pour into prepared muffin tin and sprinkle with the topping. Bake until done, check with a toothpick, if it comes out dry or even better with a couple of crumbs attached they are done.

How to mix muffin batter

Although I always had a problem with the “mix only until moistened”, I would always over mix, I guess my brain was telling me the batter had to be smooth.

But when you stir muffin batter until it is smooth, your muffins become tough. So what I do is I stir 10 – 12 times and that’s it, and I mean that is it!

Don’t worry about the batter lumps, they really do disappear when baked. And you will have soft, delicious muffins.

Variations

• Orange Glaze: For an extra dose of citrus goodness, drizzle a simple orange glaze over the cooled muffins. Mix powdered sugar with a bit of fresh orange juice until you achieve your desired consistency.
• Poppy Seeds: Add some texture and a nutty flavor by incorporating poppy seeds into the batter. Orange and poppy seed is a classic flavor combination.
• Chopped nuts – instead of chocolate chips substitute with your favorite finely chopped nuts. Or even some dried cranberries.

Recipe FAQs

How to prepare the muffin pan

You can either use grease and flour, cooking spray or line the tin with paper liners. All will work.

How many muffins will you get?

I made 4 jumbo muffins (really full), but you could manage 10-12 medium or 20-24 mini muffins.

Can I make a loaf instead?

Yes you can, a small or medium sized (8 inch) loaf pan should work or even a 7-8 inch cake pan. Baking time will probably be longer so check after 20 minutes.

How to store the muffins

• Cool Completely: Make sure the muffins cool completely before storing. This will prevent excess moisture from being trapped in the container, which can lead to a soggy not very appetizing muffin.
• Airtight Container: Place the completely cooled muffins in an airtight container.
• Layering: If you’re stacking more then one layer of muffins in the container, place a sheet of parchment paper between the layers. This will prevent the muffins from sticking to each other.
• Room Temperature: If you plan on eating the muffins within 2-3 days, then it’s fine to store them at room temperature. However, be sure to place them in an airtight container, this will keep the muffins moist and help maintain freshness.
• Freezing: Wrap each muffin individually in plastic wrap or aluminum foil this will prevent freezer burn. Then place the wrapped muffins in a resealable freezer bag. Allow the muffins to thaw at room temperature or heat them in the microwave for a short time before consuming.
• Reheating: If your muffins have been stored at room temperature or in the freezer, you can refresh them by briefly heating them. For room-temperature muffins, 10-15 seconds in the microwave should suffice. Frozen muffins might need around 30 seconds to 1 minute, depending on your microwave’s power.
• Avoid Moisture: Keep your muffins away from moisture sources, such as direct steam, heat and direct sunlight. Moisture can cause the muffins to become sticky or moldy.

Whatever way you decide to make them I really do hope you enjoy this yummy Orange Muffin Recipe. Just remember while they are cooling on a wire rack, start the coffee or tea. Enjoy!

Streusel Orange Muffins

Rosemary Molloy

Orange Streusel Muffins, a yummy flavorful breakfast, snack or anytime muffin, a perfect combination of orange and chocolate, a must try!

Cook ModePrevent your screen from going dark

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast, Dessert, Muffins

Cuisine American

Servings 10 muffins

Calories 255 kcal

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Ingredients

 

US CustomaryMetric

 

1x2x3x

ORANGE MUFFINS

• 2 cups all purpose flour
• ½ cup granulated sugar
• 2 teaspoon baking powder
• ¼ teaspoon salt
• grated zest of one orange
• 1 large egg slightly beaten
• ½ cup milk (I use 2%)
• ½ cup orange juice (I used fresh juice)
• ⅓ cup vegetable oil (I use sunflower or corn oil)

STREUSEL TOPPING

• ¼ cup granulated sugar
• 2 tablespoons butter (softened)
• 1 tablespoon flour
• ¼ cup dark mini chocolate chips (or chocolate chips of choice)

Instructions

 

• Pre-heat oven to 350° (180° C). Grease muffin tins.

STREUSEL TOPPING

• In a small bowl combine sugar, butter and flour until crumbly then stir in chips and set aside.

ORANGE MUFFINS

• In a medium bowl whisk together flour, sugar, baking powder and salt. Stir in orange rind. Make a well in the center and add egg, milk, orange juice and oil. Stir just until moistened (10-12 stirs). Transfer into the prepared muffin tins and sprinkle with the topping. Bake for approximately 15-20 minutes. Enjoy!

**I made 4 jumbo muffins (very full pan) , or make 10-12 medium or 22-24 mini muffins. Time will be less for the smaller muffins. So check for doneness with a toothpick.

Notes

I made 4 jumbo muffins (really full), but you could manage 10-12 medium or 20-24 mini muffins.

You can, a small or medium sized (8 inch) loaf pan should work or even a 7-8 inch cake pan. Baking time will probably be longer so check after 20 minutes.

If you plan on eating the muffins within 2-3 days, then it’s fine to store them at room temperature. However, be sure to place them in an airtight container, this will keep the muffins moist and help maintain freshness.

Wrap each muffin individually in plastic wrap or aluminum foil this will prevent freezer burn. Then place the wrapped muffins in a resealable freezer bag. Allow the muffins to thaw at room temperature or heat them in the microwave for a short time before consuming.

 

Nutrition

Calories: 255kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 90mg | Potassium: 158mg | Fiber: 1g | Sugar: 17g | Vitamin A: 134IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 1mg

Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

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Updated from January 18, 2015.