Orange Yogurt Muffins
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 16 muffins 1x
- 1/2 cup orange zest plus 1 teaspoon (for glaze) from about 4 large oranges. Squeeze oranges for 1/4 cup juice, divided (2 tablespoons for muffins, 2 tablespoons for glaze)
- 1/2 cup sugar, divided
- 5 tablespoons butter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup vanilla yogurt
- 1/4 cup milk
For Glaze
- 1 cup confectioners sugar
- 2 tablespoons orange juice (from reserve above)
- 1 teaspoon orange zest (from reserve above)
- pinch of salt
- Preheat oven to 350 degrees.
- In a medium saucepan over medium heat combine 1/2 cup orange zest, 1/4 cup sugar, 2 tablespoons orange juice and butter and heat until sugar is dissolved and butter is melted. Stir, remove from heat and set aside.
- In a medium bowl combine flour, baking powder, baking soda and salt and set aside.
- Using an electric mixer in a large bowl combine eggs, yogurt, milk and orange zest mixture and stir on medium speed until blended. Gradually add in flour mixture until combined.
- Pour in to lined muffin tin 2/3 full and bake for 20-25 minutes until tester comes out clean. Cool slightly in pan, and remove to wire rack to cool.
Glaze
- Combine confectioners sugar, 2 tablespoons orange juice, 1 teaspoon orange zest and a pinch of salt and stir until well combined. Drizzle on top of muffins or dip tops of muffins in to glaze. Let glaze set.