Orange Donut Muffins Recipe

5 / 5 (1 review)

I love family gatherings during the holidays because of all of the great food…and the company, of course. One of my favorites when I was younger were the orange rolls that Grandma Marie would make. They are still a favorite, but they take some time and effort and I would be the one making them now. I made these orange donut muffins last year and I really think they might be my new orange roll.

orange donut muffins with glaze

These orange donut muffins have a texture like a moist cake donut, with a hint of orange flavoring. You can swap the orange for other flavorings too though! Lemon, lime, cinnamon, or whatever else you want to try!

orange donut muffin batter

The batter doesn’t take long to whip up. I just needed to grab two oranges and a half pint of buttermilk from the store and I was good to go. I usually get 14 or 15 muffins from a batch.

By the way, if you keep the Saco Powdered Buttermilk on hand, it will work well in baked goods like these donut muffins.

baked orange donut muffin

I just used a 1/4 cup measuring cup to scoop up the muffin batter. But if you have a 4 Tbsp or 2 oz scoop, it would be perfect for muffins! I love how these donut muffins bake up into a perfect dome.

orange donut muffins with orange glaze

The glaze is simple and flavorful. Just use some of the juice from one of the zested oranges, melted butter, powdered sugar, and orange zest. Whisk it together nice and smooth and dip the muffin tops right in there!

Recipe slightly adapted from Our Best Bites and King Arthur.

zest nest

I’ve had this little ZestNest for a little over a year now. It has been great!

Orange Donut Muffins Recipe

5 / 5 (1 review)
Prep Time: 15 min | Cook Time: 15 min
Yield: 14-15 muffins | Serves: 14-15


  • Muffins:

  • 1/4 cup unsalted butter, softened
  • 1/4 cup vegetable oil
  • 1/2 cup white granulated sugar
  • 1/3 cup packed brown sugar
  • 2 large eggs
  • zest of one orange
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 cup buttermilk (1/2 pint)
  • Glaze:

  • 1/4 cup unsalted butter, melted
  • zest of one orange
  • 1 cup powdered sugar
  • 2 tablespoons juice from orange


  1. Preheat oven to 425. Line or grease a muffin tin. Plan for 14-15 muffins.
  2. In a large bowl, beat the butter, oil, and sugars until smooth. Add the eggs and orange zest and beat until smooth. Add the baking soda, baking powder, salt, and vanilla and beat until smooth. Add about half of the flour and stir to combine. Then add the buttermilk and mix until combined. Add the remaining flour and mix until incorporated.
  3. Scoop the batter into the prepared muffin pan, about 1/4 cup each.
  4. Bake for about 15 minutes, until muffins are golden on top. Rotate pan half way through baking, if needed. Remove from oven and cool completely on a wire rack.
  5. When muffins are cool, melt 1/4 cup butter in a small mixing bowl. Add the zest of another orange. Slowly whisk in the powdered sugar, beating thoroughly. Whisk in a few tablespoons of juice from the orange until a smooth glaze consistency is achieved. Dip the tops of the muffins into the glaze. Wait a few minutes for the glaze set up and serve.


Measure the flour by lightly spooning the flour into the measuring cups and leveling with the back of a knife.

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