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Orange Vanilla Buttermilk Muffins

These bright and tender muffins are infused with vanilla and citrus, perfect for a portable sunrise breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk Add vinegar to milk for a substitute.
  • 1/4 cup unsalted butter, melted
  • 2 large eggs Room temperature is preferred.
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest Zest before juicing for more oils.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the buttermilk, melted butter, eggs, vanilla extract, and orange zest until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined — the batter should be lumpy, not smooth.
  5. Fill the muffin cups about 2/3 full with batter.
Baking
  1. Bake for 18 to 20 minutes until a toothpick comes out clean and the tops are springy and golden.
  2. Let cool for a few minutes before transferring to a wire rack.

Notes

For extra flavor, fold in chocolate chips or nuts before filling. Store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.