Orange Yogurt Muffins

If you’re a muffin fan (do you know the muffin man, the muffin man, the muffin man), then you’ve landed in the right place.  I love muffins and make them almost weekly. Strangely enough, I don’t usually eat them for breakfast.  They’re a staple take-to-work snack and faux dessert (for those nights when I’m having a carb craving, but feel too guilty about eating a cookie or piece of cake at 9pm on a Tuesday).  I try to pick muffin recipes that aren’t just cupcakes with a breakfast vibe.  If they are on the sweet side, then they need to have some redeeming health quality.

Let me introduce these muffins

Yes, I know there’s a glaze

And butter (only 5 tbp.)

But there’s also low-fat plain yogurt, which does wonders for the texture of baked goods.  And I’ve subbed in some whole wheat flour.

A word of warning.  After a few hours, the glaze will seep into the muffins and seemingly, disappear.  This may prompt some icing-loving husbands to accuse you of only glazing some of the muffins.

Orange Yogurt Muffins – adapted from Light & Tasty, February / March 2007


  • 1/2 cup sugar, divided
  • 2 tbp. grated orange zest
  • 2 tbp. water
  • 5 tbp. butter, cubed
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 3/4 cup low-fat plain yogurt
  • 3/4 cup low-fat milk
  • 1/2 tsp. vanilla extract


  • 1 cup confectioners sugar
  • 2 tbp. orange juice
  • 1 tsp. grated orange zest

Preheat the oven to 375° and prepare your muffin pan (grease or paper liners).

In a small saucepan, combine 1/4 cup sugar, the orange zest, and water. Cook and stir over low heat until sugar is dissolved (about 3-5 min.). Add the butter and stir until melted. Remove from the heat, and set aside to cool slightly.

In a large bowl, combine the flours, baking powder, baking soda, salt, and remaining 1/4 cup sugar. In a medium bowl, whisk the eggs, yogurt, milk, vanilla, and reserved butter mixture. Stir into the dry ingredients just until moistened.

Scoop the batter into the prepared muffin pan, about 3/4 full. Bake for 18-20 min. or until a toothpick comes out clean. Let cool in the pan for 5 min., then remove to a rack.

Whisk together the glaze ingredients in a small bowl. While the muffins are still warm, spoon the glaze onto the top of each muffin.

As always, these muffins are best enjoyed warm and freshly glazed.  They will keep for about 3 days if  stored in an airtight container.

Yield – 1 dozen


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