Can I use a different type of citrus fruit?

Yes, you can. While this recipe highlights oranges, you can experiment with lemons, limes, or even grapefruit. Just replace the orange juice and zest with your chosen citrus for a unique twist.

Can I add nuts or chocolate chips to the batter?

Absolutely. Folding in chopped nuts, like pecans or walnuts, adds crunch, while chocolate chips bring a sweet indulgence that pairs well with citrus. Add these extras after combining wet and dry ingredients for the best results.

Can I make this recipe gluten-free?

Yes, Mennonite Orange Muffins can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Look for one that contains xanthan gum to maintain structure and prevent crumbling.

How do I prevent the muffins from sticking to the muffin tin?

To keep muffins from sticking, use paper liners or grease the muffin cups thoroughly with butter or nonstick spray. Allow the muffins to cool for a few minutes before removing them from the pan.

Can I make these muffins ahead of time?

Yes, you can. Bake them in advance and store them at room temperature for up to two days, in the refrigerator for up to five days, or freeze them for up to two months. Reheat before serving to enjoy them warm and fresh.

Mennonite Orange Muffins – 7 Secrets for the Best Flavor

Name: Mennonite Orange Muffins: The Best Citrus Muffins You’ll Ever Bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mennonite
Ingredients: 2 cups all-purpose flour; 1/2 cup sugar; 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup freshly squeezed orange juice; 1 tbsp orange zest; 1/2 cup milk; 1/3 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract

Description

Soft, fluffy Mennonite-style orange muffins made with fresh orange juice and zest for a naturally bright, citrusy flavor. Perfect for breakfast or a midday snack.

Ingredients

Scale

2 cups all-purpose flour

1/2 cup sugar

1 tbsp baking powder

1/2 tsp salt

1/2 cup freshly squeezed orange juice

1 tbsp orange zest

1/2 cup milk

1/3 cup vegetable oil

2 large eggs

1 tsp vanilla extract

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Instructions

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.

2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. In another bowl, mix orange juice, zest, milk, oil, eggs, and vanilla until smooth.

4. Pour wet ingredients into dry and mix until just combined — don’t overmix.

5. Spoon batter evenly into muffin cups.

6. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.

7. Cool muffins in the tin for a few minutes, then transfer to a wire rack to cool completely.

Notes

Use freshly squeezed orange juice and zest for the best flavor.

Avoid overmixing the batter to keep the muffins light and tender.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: Mennonite

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 15g
Sodium: 220mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg