Orange Buttermilk Muffins
Orange buttermilk muffins offer a moist, flavorful treat with bright citrus notes, perfect for breakfast or snack times, appealing to those who enjoy fruity, tender baked goods.
Ingredients
Instructions
- Cream sugar and shortening together.
- Beat egg into the mixture.
- In a blender, add orange with peel and buttermilk; blend until small pieces are formed.
- Add the orange mixture to the sugar and shortening mixture and mix well.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing thoroughly.
- Pour the batter into greased or unlined muffin tins without using muffin papers.
- Bake at 400°F (200°C) for 20 to 25 minutes, or until golden brown.
Tips & Substitutions
For a richer flavor, consider substituting half the shortening with unsalted butter. You can also use Greek yogurt in place of buttermilk for a tangy twist. Make sure not to overmix the batter to keep the muffins light and fluffy. If you prefer a sweeter muffin, add an extra tablespoon of sugar, but be cautious not to alter the balance too much.
Serving Suggestions
These Orange Buttermilk Muffins are perfect for breakfast or as a snack throughout the day. Serve them warm with a pat of butter or a drizzle of honey. They pair beautifully with a cup of tea or coffee. For a delightful dessert option, consider serving them alongside Kentucky Lemon Pie for a refreshing contrast.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, simply microwave for 10-15 seconds or warm them in a 350°F (175°C) oven for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Buttermilk Muffins contains roughly 89 calories, with 2g protein, 19g carbohydrates, and 1g fat. It is a good source of vitamin C (16% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 894mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of citrus instead of orange?
Yes, you can substitute the orange with lemon or lime for a different flavor profile. Just ensure to use the same amount of zest and juice to maintain the balance in your muffins.
What if I don’t have buttermilk on hand?
If you're out of buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes until it thickens slightly before using it in the recipe.
Can I make these muffins gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the blend contains xanthan gum or another binding agent to ensure the muffins rise and have the right texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).