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The perfect grab and go breakfast. Get creative with other flavor combinations too!
Make the muffins:Preheat the oven to 375F. Line 12 muffin tins with liners. In a large bowl, whisk all the dry ingredients to combine. Set aside. In another bowl, whisk together the wet ingredients and orange zest. Pour wet ingredients over the dry ingredients and mix just to combine. Do not overmix. The muffin batter should be lumpy. Divide between the prepared muffin tins and bake for about 15-20 minutes, or until lightly browned and a knife into a center comes out clean. Cool for 5 minutes on a rack, then remove from muffin tin and cool completely before glazing.Make the glaze:In a small bowl, combine the confectioners’ sugar, orange juice, and orange oil. Whisk until smooth and piping consistency. Transfer into a small Ziploc bag, snip one corner and drizzle over the muffins’ tops.*The batter can also be baked in a loaf pan (8×4-inch). Bake at 350F for about 45-50 minutes.
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Tanya R. Miller
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