Why fill only every other muffin cup?

Filling every other muffin cup in a 12-cup pan with batter allows each individual muffin the most unrestricted space to spread and dome most dramatically during the initial high-heat baking phase without the neighboring filled cups acting as barriers to the natural outward expansion. Muffins baked in every cup share limited space and produce the most flattened rather than the most dramatically domed and the most beautifully rounded bakery-style individual top.

Can I use store-bought orange juice instead of fresh?

Fresh squeezed orange juice is the most specifically recommended for the most vibrantly fresh and the most bright orange character in both the muffin batter and the orange glaze. Store-bought orange juice — even the most freshly pressed and not-from-concentrate variety — has a noticeably more muted and the most processed flavor compared to juice squeezed directly from the three oranges also being zested for the batter.

Why is the batter so thick?

The most thick batter is entirely correct and the most expected consistency for this recipe. The thick batter is essential for the most dramatically domed muffin top — a thinner batter spreads flat and never achieves the most properly tall and the most beautifully domed bakery-style muffin top. The 15-minute batter rest thickens the batter even further as the flour starches absorb the liquid.

Orange Muffins Easy Bakery Style Buttermilk Fresh Orange Glaze

Description

The most extraordinary bakery-style Orange Muffins made by combining 3 cups flour 1 1/2 cups sugar 3 tsp baking powder 1/2 tsp baking soda and 1/2 tsp salt in large bowl whisking 2 eggs 3/4 cup buttermilk 1/2 cup vegetable oil zest of 3 oranges and 1/4 cup fresh orange juice in larger bowl gradually mixing dry into wet just until combined covering and resting batter 15 full minutes while preheating oven to 425°F then lining every other cup of 12-cup muffin pan with 6 liners filling each to very top smoothing tops baking 7 minutes at 425°F reducing to 350°F baking 13 to 16 more minutes until toothpick clean cooling in pan repeating with remaining batter and drizzling with glaze of 1 1/3 cup powdered sugar and 3 tbsp fresh orange juice. A completely perfect bakery-style domed orange muffin recipe.

Ingredients

Scale

3 cups 360g All-Purpose Flour

1 1/2 cups 297g Granulated Sugar

3 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

2 large Eggs

3/4 cup 177ml Buttermilk

1/2 cup 118ml Vegetable Oil

Zest of 3 Oranges approximately 3 to 5 tbsp

1/4 cup 59ml Fresh Squeezed Orange Juice

1 1/3 cup 151g Powdered Sugar for glaze

3 tbsp Fresh Squeezed Orange Juice for glaze

Instructions

1. Combine flour, sugar, baking powder, baking soda, and salt in large bowl. Stir to combine.

2. Combine eggs, buttermilk, oil, all orange zest, and orange juice in larger bowl. Stir 30 seconds.

3. Gradually mix dry into wet just until combined. Batter will be very thick.

4. Cover bowl with towel. Rest batter 15 full minutes. Preheat oven to 425°F.

5. Line 12-cup muffin pan with 6 liners in every other cup.

6. Fill each liner to very top with batter. Smooth tops with butter knife.

7. Bake 7 minutes at 425°F. Keep muffins in oven. Reduce to 350°F. Bake 13 to 16 more minutes until toothpick clean.

8. Cool in pan. Repeat with remaining batter returning oven to 425°F.

9. Mix powdered sugar and orange juice until smooth glaze.

10. Dip or drizzle muffin tops with glaze.

Prep Time: 25 minutes including rest
Cook Time: 23 minutes
Category: Breakfast, Muffins, Bakery Style
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 340
Sugar: 35g
Sodium: 185mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 1g
Protein: 5g
Cholesterol: 32mg

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