Orange muffins recipe

Name: Orange muffins recipe
Prep time: 10 min
Cook time: 20 min
Yield: 12 muffins
Cuisine: Québécoise
Ingredients: 2 cups (250 ml) all-purpose flour; ¾ cup (180 ml) sugar; 1 tablespoon (15 ml) baking powder; ½ teaspoon (2.5 ml) baking soda; ¼ teaspoon (1 ml) salt; 2 large eggs; 1 cup (250 ml) fresh orange juice; ¼ cup (60 ml) vegetable oil; 1 teaspoon (5 ml) vanilla extract; 1 tablespoon (15 ml) orange zest

Preparation 10 min
Cooking 20 min
Servings 12 muffins
Freezing Absolutely

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Orange muffins

2 cups (250 ml) all-purpose flour
¾ cup (180 ml) sugar
1 tablespoon (15 ml) baking powder
½ teaspoon (2.5 ml) baking soda
¼ teaspoon (1 ml) salt
2 large eggs
1 cup (250 ml) fresh orange juice
¼ cup (60 ml) vegetable oil
1 teaspoon (5 ml) vanilla extract
1 tablespoon (15 ml) orange zest

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Preparation

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk the eggs with the orange juice, oil, vanilla, and orange zest.
Pour the wet ingredients into the dry ingredients. Stir gently just until combined — do not overmix.
Divide the batter evenly among the muffin cups. Personally, I like filling them right to the top for that big muffin top look.
Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.