Dessert

Mennonite Orange Muffins Recipe

ByLila Prescott December 18, 2025December 18, 2025

Introduction

These Mennonite Orange Muffins are a bright and flavorful treat perfect for breakfast or an afternoon snack. With fresh orange juice and zest, they offer a delightful citrus twist in every bite, combined with a tender crumb and a lightly sweetened taste.

The image shows six yellow-orange muffins with slightly cracked tops and bits of orange zest on top. The muffins are sitting close together on a wooden board, and the board rests on a white marbled surface. Two halves of a bright orange fruit are placed to the side of the muffins. The texture of the muffins looks soft and moist, with delicate crumbs visible on the cracks. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour
1 cup granulated sugar

4 teaspoons baking powder
1 teaspoon baking soda

1/2 teaspoon salt
2 large eggs

1 cup orange juice
1/2 cup melted butter
2 tablespoons orange zest

1 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line or grease a 12-cup muffin tin.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.

Step 3: In a separate bowl, whisk the eggs, orange juice, melted butter, orange zest, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry mixture and gently stir until just combined. Avoid overmixing to keep the muffins tender.
Step 5: Fill each muffin cup about two-thirds full with the batter.

Step 6: Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Step 7: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a boost of texture, add 1/2 cup chopped walnuts or pecans to the batter before baking.

Use freshly squeezed orange juice and zest for the best citrus flavor.
If you prefer a lighter muffin, substitute half of the melted butter with plain yogurt.
To make these muffins dairy-free, replace the butter with coconut oil and ensure your baking powder is dairy-free.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed bag or container for up to 3 months. To reheat, warm them in a microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes.

How to Serve

A close-up view of five orange muffins arranged on a wooden surface, each muffin wrapped in a brown paper liner with a slightly cracked top showing a soft, moist texture, topped with small orange zest pieces. The front muffin is centered with a few scattered orange zest pieces around it, and to the left are two orange slices, one cut in half and the other whole, placed on the wooden surface. The background is a soft, blurred brown tone that contrasts with the warm orange hues of the muffins. The scene is warm and inviting, focusing on the muffins' texture and fresh citrus garnishes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use orange juice concentrate instead of fresh orange juice?

Yes, you can substitute orange juice concentrate diluted with water in a 1:1 ratio for fresh orange juice, but fresh juice usually offers a brighter flavor.

Can I make these muffins vegan?

To make vegan muffins, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based butter or oil instead of melted butter.