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Orange Vanilla Buttermilk Muffins

Fluffy and tangy muffins flavored with orange zest and warm vanilla, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all purpose flour Measure flour by spooning it into the cup and leveling with a knife.
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk For a quick buttermilk substitute, add 1 tablespoon lemon juice or vinegar to 1 cup of milk.
  • 1/4 cup unsalted butter, melted
  • 2 large eggs Use room-temperature eggs for smoother batter.
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest For more orange flavor, consider adding fresh orange juice.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F (175 degrees C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the wet ingredients: 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. Do not overmix.
  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.
  2. Let cool for a few minutes before transferring to a wire rack.

Notes

Serve warm with butter or mascarpone. Muffins can be frozen for up to 2 months; thaw at room temperature or reheat in the microwave.