Yummy Orange Yogurt Muffins Recipes
ORANGE YOGURT MUFFINS
Bold orange flavor and a sweet glaze on top make these light muffins extra special. "They are a great addition to any meal," notes Anne Prince of Courtland, Virginia.
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine 1/4 cup sugar, orange zest and water. Cook and stir over low heat for 3-5 minutes or until sugar is dissolved. Add butter; stir until melted. Remove from the heat; set aside. , In a large bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. In another bowl, whisk the eggs, yogurt, milk and reserved butter mixture. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray; fill each with a scant 1/4 cup of batter. Bake at 375° for 13-18 minutes or until a toothpick comes out clean. Combine glaze ingredients; spoon about 1-1/2 teaspoons over each warm muffin. Remove from pans to wire racks.
Nutrition Facts : Calories 147 calories, Fat 4g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 207mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 0 fiber), Protein 3g protein.
ORANGE YOGURT MUFFINS
From William Sonoma kitchen library. I love the light flavor of these muffins. You can choose to serve as is or top with the optional glaze I've included with the recipe. ***updated/correction*** 2/4/09 - Due to the reviews I realize I need to adjust the servings and the ingredient measurements for the glaze. ***
Provided by HokiesMom
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375F (190C) and butter or spray standard muffin tins.
- Finely grate the zest from the oranges (zest only the bright orange portion of the peel)- you will end up with approximately 1/4 c of zest.
- In a small saucepan, combine the zest, first 1/4 cup of sugar and the water; stir together over medium heat for about 2 minutes until sugar dissolves.
- Add the butter and stir until melted, about 1 minute more.
- Set aside orange zest mixture.
- In a medium bowl, stir together the flour, baking powder, baking soda, salt and the second 1/4 cup of sugar.
- In a large bowl, whisk together the eggs, yogurt, milk and reserved orange zest mixture until smooth.
- Add the flour mixture and stir just until blended (do not overmix).
- Spoon into prepared muffin tins, filling each cup three-quarters full.
- Bake for 15-20 minutes, or until pick inserted in center comes out clean.
- Cool in tins for 3-5 minutes and then remove and cool completely on wire rack.
- ****FOR GLAZE****.
- Combine all the ingredients for the glaze in a small bowl and whisk together briskly until smooth and very well blended.
- If glaze is too stiff, beat in a few more drops of orange juice.
- Brush or spoon over the muffins while they are still a bit warm.
- You will end up with almost 1/2 cup of glaze which should be enough for the 18 muffins.
LEMON AND ORANGE YOGURT MUFFINS
Add some zing to your muffins with lemon and orange zest for a bright and sunny breakfast. These cake-like muffins are tender and moist with a pop of citrus flavor.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
- Combine almonds, 2 tablespoons sugar, 1 tablespoon lemon zest, 1 tablespoon orange zest, honey, and almond extract in a small mixing bowl until crumbly. Set topping aside.
- Stir melted butter, 2 tablespoons lemon zest, and 1 tablespoon orange zest together in a small bowl. Stir yogurt, 1 cup sugar, eggs, and vanilla extract together in another small bowl until evenly blended.
- Whisk flour, almond flour, baking powder, and salt together in a large bowl. Add butter and yogurt mixtures. Beat with an electric hand mixer on low speed until just combined.
- Spoon batter into the prepared muffin cups, filling each almost to the top. Spoon on the almond topping and sprinkle with turbinado sugar.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the tin for 10 to 15 minutes. Remove from pan and allow to cool on a wire rack.
Nutrition Facts : Calories 298 calories, Carbohydrate 37.8 g, Cholesterol 67.9 mg, Fat 13.7 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 5.6 g, Sodium 206.5 mg, Sugar 23.5 g
YUMMY YOGURT BERRY MUFFINS
Delicious, dense berry muffins with an awesome glaze that my family loves! You can use any type of berries and matching flavour yogurt that you like. Peaches and peach yogurt is great too.
Provided by Leslie
Categories Quick Breads
Time 40m
Yield 18 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Grease 18 large muffin tins.
- In a large bowl, mix flour, sugar, cinnamon, salt and baking powder.
- In another bowl, whisk eggs, and add the rest of the ingredients.
- Pour wet ingredients over dry and mix until moistened.
- Bake for about 25 to 30 minutes or until a toothpick inserted comes out clean.
- Remove from muffin tin and let cool.
- Glaze:.
- Stir orange juice into 1/3 cup of icing sugar and pour over muffins.
ORANGE-BERRY YOGURT MUFFINS
These are my husband's favorite muffins so I love to keep them on hand. They freeze and reheat beautifully. Just warm them in the oven for 30 seconds and you're ready to go! -Amber Cummings, Indianapolis, Indiana
Provided by Taste of Home
Time 40m
Yield 15 regular muffins.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, whisk flours, sugar, baking powder and salt. In another bowl, whisk yogurt, orange juice, applesauce, egg whites, egg and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake 24-26 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 140mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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