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Orange Kissed Muffins

Orange kissed muffins are like eating sunshine. By using reduced orange juice concentrate in the batter you get the amazing flavors of orange. This recipe is very versatile and easy to whip up for your next brunch or breakfast gathering. Making this delicious muffin recipe is the perfect way to start your day!

orange kissed muffin on a white plate with plate of muffins in the background with a cup of coffee to the rt top of the photo

This recipe is an updated version of my moms Orange Kiss Me Cake recipe. Over the years I have made this cake several times but it never turns out how I remember it as a child. Recently I got a bug in my bonnet about figuring this recipe out, needless to say we have been eating our share of orange cake and muffins. I remember this cake being full of orange flavor and very moist, not too sweet more tart than sweet, it would almost make you pucker when you took your first bite. However, every time I made it it was dry and did not have the smack of orange that I remembered. So after several trials I decided to turn it into a muffin recipe, that can also be made into a 8×8 coffee cake if you rather, and I think it is now perfected! Every bite smacks me right back to my childhood!

orange muffin ingredients on a gray back ground
  • all purpose flour
  • sugar
  • salt
  • buttermilk
  • eggs
  • oil
  • pure vanilla extract
  • baking soda
  • frozen orange juice concentrate
  • cinnamon
  • you will need muffin papers, muffin tins, or an 8×8 cake pan
reducing orange juice concentrate in sauce pan over low heat stirring with a small spatula

Pour orange juice concentrate into a sauce pan and reduce to 2/3, approximately 1 cup total after cooking, over medium heat. This step will take up to 30 minutes. Do not boil, and keep an eye on it so it doesn’t burn . While orange juice concentrate is reducing you can measure out your other ingredients. When oj is reduced. Pour into a measuring cup and allow it to cool, you can speed up cooling process by placing in the refrigerator.

dry ingredients in a glass bowl with a hand coming in from the right side to mix

Pre heat oven to 350 degrees. In a large bowl measure out dry ingredients: flour, sugar, and 1/2 teaspoon salt into a large mixing bowl. Combine flour with ingredients by whisking it together.

wet ingredients in a glass measuring bowl with hand holding a teaspoon of baking soda over the bowl

Measure out wet ingredients: buttermilk, eggs, oil, vanilla extract into a smaller bowl or a large measuring cup. Whisk ingredients. Sprinkle with baking soda and give a quick whisk.

mixing wet and dry ingredients together in a glass bowl

Add wet ingredients to dry ingredients and combine using a spatula or a wooden spoon.

adding orange juice reduction to the muffin batter

Add 2/3 cup of the reduced orange juice concentrate to the batter. Batter should be smooth but not over mixed, as soon as ingredients are completely incorporated and the batter is smooth you are good to go.

scooping muffin batter into prepared muffin tin, bowl of batter is on top to the rt, orange juice reduction is on top of photo to the left

Preheat oven to 350 degrees, place muffin papers in tin. If you decide to make cake version, butter or spray pan with non stick baking spray. Using a 1/4 cup cookie scoop or ice cream scoop fill muffin cups 1 scoop each, 2 scoops if making large muffins.

muffin with cinnamon sugar sprinkled on the top before going in the oven

Combine 1/3 cup sugar and 1 teaspoon ground cinnamon in a small bowl. Sprinkle 1 teaspoon cinnamon sure over the top of each muffin. Place in preheated oven and bake for 12 minutes or until toothpick comes out clean.

spooning oj reduction over muffin with a teaspoon

As soon as you remove from oven drizzle leftover orange juice reduction over top of the muffins, about 1 teaspoon per muffin. Allow about 10 minutes for juice to soak in before eating.

warm muffins drizzled with orange juice reduction in muffin pan

Its hard to wait 10 minutes, go ahead eat one, piping hot, you will be licking the sweet orange glaze from your fingers!

orange muffin with blueberries added to it on a white plate with the word yum at the top
  • Don’t have any buttermilk? Not a problem, measure out a cup of milk minus 1 teaspoon and then add a teaspoon of white vinegar to the cup of milk, give a stir and let set for 10 minutes before using. Voila! Buttermilk!
  • Do not skip reducing orange juice. You may be tempted to skip this step, and honestly you could, but you will not get as much orange flavor in your muffin / cake. Reducing the orange juice is what really gives you that punch of orange flavor!
  • When sprinkling with cinnamon sugar be sure to make sure the whole top of the muffin or cake is covered in sugar that the sugar isn’t piled up in one spot. Should be an even layer of sugar.
  • Blueberry Orange Kissed Muffins – Add one cup of fresh or frozen blueberries to the batter, you may need to add more cooking time if you add frozen berries. This is so, so, so, so, so, so good!! Did I say how yummy this is? The blueberry version is so good!
  • Chocolate Chip Orange Muffins – If you like the flavors of chocolate and orange together you will love these muffins with chocolate chips. Add 1/2 cup mini semi sweet chocolate chips to the batter at the very end. Bake time is the same.
  • Cranberry Orange Muffins – this recipe is perfect to add to your holiday season line up. Add one cup of fresh cranberries to the batter before baking.
  • Extract – This recipe lends itself well to adding extract. Next time add a half teaspoon of almond extract or to really give it a pop of citrus add a half teaspoon of orange or lemon extract.
  • Coffee Cake – The original recipe was made in a 9×13 inch cake pan, this didn’t work very well, I rewrote the recipe to make 16 muffins or one 8×8 cake pan. Same method as the muffins, sprinkle top of batter evenly with cinnamon sugar and bake for 25 minutes or until a toothpick comes out clean.
  • Freezing: These muffins freeze well. I would advise because of their stick nature either freezing them individually in sandwich bags, or wrapping them in plastic wrap. Or flash freezing them, which means putting them on a cookie sheet in the freezer until they are frozen solid and then put them in a larger bag or freezer safe container together.
muffins on a round wood cutting board, one muffin is cut in half  laying on its side

Orange kissed muffins is one of those easy recipes that can be made the day before if you have a busy morning. It’s an easy Mother’s Day breakfast addition, add it to your Fathers Day brunch recipes. It is also the perfect homemade treat to share with a friend. It will definitely brighten their day!

orange kissed muffins in muffin time

Orange Kissed Muffins

Delicious tender cake with a kiss of orange and topped with a cinnamon sugar and an orange glaze.
No ratings yet
Prep Time 40 minutes
Cook Time 12 minutes
Total Time 1 hour
Course baked goods, brunch, coffee time, Dessert
Cuisine American, baked goods
Servings 16 muffins
Calories 150 kcal


  • muffin pans
  • muffin papers


  • 2 cups flour
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 whole egg
  • 1 tsp vanilla
  • 1/4 cup canola oil or any neutral oil, grapeseed, avocado
  • 1 tsp baking soda
  • 12 ounce container of 100% orange juice concentrate


  • 1/3 cup sugar
  • 1 tsp cinnamon


Preheat oven to 350° place muffin papers in muffin tins.

  • Add container of orange juice concentrate to a sauce pan over medium heat cook OJC until it reduces to 1 cup. Reduce down approximately 1/3 of original amount. Do not boil, cook and stir, keep an eye on this so it doesn't burn. Remove from heat and pour into a measuring cup allow it time to cool.
    This step can take up to 30 minutes.
  • In a large bowl add flour, sugar, and salt, stir to combine.
  • In a smaller bowl or a large measuring cup, add buttermilk, eggs, vanilla, and oil whisk to combine. Add soda at the end and stir.
  • Pour wet ingredients into the dry, using a wooden spoon or a spatula stir to combine; making sure all of the dry ingredients have been incorporated into the wet.
  • Add 2/3 cup of reduced orange juice concentrate to the batter incorporate well. Scrape down sides of bowl, batter should be smooth but not whipped.
  • Using a quarter cup cookie scoop or ice cream scoop 1/4 cup batter into muffin papers. Be careful not to over fill muffin cups should be about 3/4 full.
  • Mix 1/3 cup sugar and 1 tsp cinnamon in a small bowl and spoon one teaspoon of cinnamon sugar on top of each muffin, use finger or spoon to spread around.
  • Bake at 350 degrees for 10 to 12 minutes. Or until toothpick comes out clean.
  • As soon as muffins are out of the oven drizzle leftover orange juice reduction over the top, about 1 teaspoon per muffin. Allow muffins 10 minutes to soak in oj before eating.

see notes for add ins or for large muffins or cake instructions


    This recipe makes 16 regular sized muffins, 8 large muffins, or 1 8×8 square cake pan. 
    Large Muffins 1/2 cup in each muffin paper and 2 tsp of cinnamon sugar on top, bake for 20 minutes or until toothpick comes out clean. Drizzle top with left over orange juice reduction as soon as they come out of the oven. 
    Prepare 8×8 cake pan with butter or bakers nonstick spray, sprinkle all of the cinnamon sugar over the cake bake for 30 minutes or until toothpick comes out clean.  Drizzle top with left over orange juice reduction as soon as cake comes out of the oven. 
    Buttermilk substitute: 1 cup of milk minus a teaspoon of the milk, add 1 teaspoon of white vinegar, stir and let set for 10 minutes. 


    Calories: 150kcalCarbohydrates: 26gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 2mgSodium: 157mgPotassium: 38mgFiber: 0.5gSugar: 14gVitamin A: 26IUVitamin C: 0.01mgCalcium: 21mgIron: 1mg
    Keyword breakfast,, brunch, cinnamon, coffee cake, muffins, orange
    Tried this recipe?Mention @eat2gather or tag #eat2gather!

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