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Cinnamon orange muffin in golden brown setting
Crunchy and fragrant muffin with orange and cinnamon

Cinnamon Orange Muffins

Author: Flavelo
Recipes Cakes and Desserts
Muffins belong to 'quick breads', where baking powder does the lifting instead of yeast. The secret is the two-bowl method: dry and wet separate, meeting only at the end. This keeps the muffin moist and prevents toughness.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 12 servings
🔥 Calories 210 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Muffin tin
  • Liners
  • Two mixing bowls
  • Spatula

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Preheat oven to 350°F (180°C). Line tin with papers.

Tip: Hot oven is essential for baking powder activation.
2 ✓

Mix dry ingredients in one bowl: flour, sugar, baking powder, cinnamon, salt.

Tip: Lump-free mixing ensures even rise.
3 ✓

Mix wet ingredients in another: melted butter, eggs, milk, juice, zest.

Tip: Orange oil dissolves best in fat.
4 ✓

Pour wet into dry. Fold with spatula just until combined (lumps are fine!).

Tip: Overmixing activates gluten, making muffins tough.
5 ✓

Fill cups 3/4 full, bake 20-25 mins until golden and springy.

Tip: Batter expands, so leave room.
6 ✓

Cool on wire rack.

Tip: Leaving in tin makes bottoms soggy.

Recipe FAQ

Why didn't they rise?
Old baking powder, or overmixed batter. Overmixing knocks gas bubbles out.
Why did it stick to paper?
Paper quality matters, but letting them cool completely helps release them.

Ingredients

  • 2 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 1 whole Orange (zest and juice)
  • 1/2 cup Fresh Orange Juice
  • 1 tsp Ground Cinnamon
  • 1 tsp Baking Powder
  • 2 large Eggs
  • 1/2 cup Melted Butter
  • 1/4 cup Milk
  • 1 pinch Salt