Orange Yogurt Muffins

"From William Sonoma kitchen library. I love the light flavor of these muffins. You can choose to serve as is or top with the optional glaze I've included with the recipe. ***updated/correction*** 2/4/09 - Due to the reviews I realize I need to adjust the servings and the ingredient measurements for the glaze. ***"
photo by Boomette photo by Boomette
photo by Boomette
photo by neva s. photo by neva s.
Ready In:
12 muffins




  • Preheat oven to 375F (190C) and butter or spray standard muffin tins.
  • Finely grate the zest from the oranges (zest only the bright orange portion of the peel)- you will end up with approximately 1/4 c of zest.
  • In a small saucepan, combine the zest, first 1/4 cup of sugar and the water; stir together over medium heat for about 2 minutes until sugar dissolves.
  • Add the butter and stir until melted, about 1 minute more.
  • Set aside orange zest mixture.
  • In a medium bowl, stir together the flour, baking powder, baking soda, salt and the second 1/4 cup of sugar.
  • In a large bowl, whisk together the eggs, yogurt, milk and reserved orange zest mixture until smooth.
  • Add the flour mixture and stir just until blended (do not overmix).
  • Spoon into prepared muffin tins, filling each cup three-quarters full.
  • Bake for 15-20 minutes, or until pick inserted in center comes out clean.
  • Cool in tins for 3-5 minutes and then remove and cool completely on wire rack.
  • ****FOR GLAZE****.
  • Combine all the ingredients for the glaze in a small bowl and whisk together briskly until smooth and very well blended.
  • If glaze is too stiff, beat in a few more drops of orange juice.
  • Brush or spoon over the muffins while they are still a bit warm.
  • You will end up with almost 1/2 cup of glaze which should be enough for the 18 muffins.

Questions & Replies

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  1. I dunno you guys...doesn't the batter need a little more sugar?...feels a little...bready? I did probably overmix it...but I think the batter could use at least another 1/4 (total 3/4 cup) of sugar, considering the amount of flour. Otherwise, I think the texture is great!, so wet/solid ratio is great. (woops..forgot to flip the photo...sigh..).
    • Review photo by neva s.
  2. We just loved these muffins! It only made 12, so I halved the glaze and they were perfect. Thank you very much for sharing such a delicious muffin recipe.
  3. They are delicious without the glaze. They are so moist. I made only 12 big muffins (in a 12 muffin pan). For the additional 1/4 cup of sugar I used only 1/8 cup. Thanks Hokies. Made for 123 hit wonders.
  4. Really Good! I used half of the glaze and couldn't keep them long enough to have more than 1. Thanks!


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