READY IN 35 mins

Orange Raisin Muffins

Read Reviews (28)

"A delicious change of taste in muffins. The orange taste makes this recipe very flavorful." — lgann62

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, sift together flour, baking powder, salt and sugar. In a separate bowl, combine egg, orange zest, orange juice, milk and vegetable oil. Stir egg mixture into flour mixture just until moistened; fold in raisins. Spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

Kitchen-Friendly View

PREP 10 mins
COOK 25 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 15, 2006

Excellent! These are delicious muffins. If you would like additional orange flavoring, use ¼ cup of defrosted, undiluted orange juice concentrate (from frozen orange juice) instead of just plain orange juice. I also used golden raisins. This recipe is a keeper.

—ANTILOPE

See full review »

Most Helpful Critical Review

May 22, 2012

I used thawed frozen orange juice concentrate (NOT watered down) for more orange flavor. I also used soured lactose-free milk. I baked my muffins at 350 for just under 20 minutes. They smelled amazing and looked just like they should--I don't think there was enough liquid in this recipe, these turned out dry for me. I'd try these again but I'd add a quarter cup more of orange juice or so.

—Sarah Jo

See full review »

29 Ratings

May 19, 2009

I tweaked it by using honey instead of sugar, zested a whole orange, then juiced it, which was about 1/3 cup. I used milk to make up the difference between the 1/2 c milk and 1/4 cup oj. (Juice the orange and put it in a measuring cup then fill the rest up to 3/4 cup with milk.) I topped the muffins with chunky turbinado sugar...yummmy. :-)

—Rena

See full review »

Jan 05, 2010

Made them yesterday. I didn't have milk, so I used 1/4 cup half-half and more orange juice to make up for the milk. This resulted in a more intense orange taste, which everybody liked. I also added 1/2 cup dried figs, which gave a bit more sweetness to the muffins. The only problem was the oven temperature. After 20 minutes at 400F, the muffins were burnt on the bottom. I will try 375 next time.

—Beatrice

See full review »

Jul 26, 2003

I really liked this recipie, it was really easy and it was fairly quick to... i also tryed crasins instead of rasins and they turned out great!!

—SANDRA AND HEATHER

See full review »

Sep 23, 2009

i just made these muffins this afternoon everybody loved it! i use fresh orange juice, soak the raisins in warm water first so they are nice and moist thank you for this lovely recipe

—nalinee

See full review »

Oct 09, 2004

Wonderful!! Flaky & light. I used craisins and added about a 1/4 cup of crushed pecans.

—ABBYXMIX

See full review »

Nov 02, 2009

First muffins I ever made and they turned out PERFECT! I added candied orange instead of raisins and half a teaspoon fresh ginger (those were just in my cupboard), so I guess there's plenty room for improvisation! Thanks!!!

—Biana

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Orange Chocolate Muffins

Orange Date Muffins

Date Flecked Orange Muffins

Cinnamon Streusel Orange Muffins

Caramelized Oatmeal Raisin Muffins

Orange Muffins

Cranberry Orange Muffins with Truvia(R) Baking Blend

Orange Spice Muffins

Double Oat Raisin Poppyseed Muffins

Orange Juice Muffins with Honey Spread

Nutrition

Calories
170 kcal
9%

Carbohydrates
24.7 g
8%

Cholesterol
18 mg
6%

Fat
6.9 g
11%

Fiber
0.7 g
3%

Protein
2.9 g
6%

Sodium
246 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Orange Raisin Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 170
Calories from Fat: 62

% Daily Value *
Total Fat 6.9g 11 %
Saturated Fat 1.2g 6 %
Cholesterol 18mg 6 %
Sodium 246mg 10 %
Potassium 81mg 2 %
Total Carbohydrates 24.7g 8 %
Dietary Fiber 0.7g 3 %
Protein 2.9g 6 %
** Sugars 5.2g
Vitamin A 1 %
Vitamin C 6 %
Calcium 9 %
Iron 11 %
** Thiamin 15 %
Niacin 13 %
Vitamin B6 2 %
Magnesium 3 %
Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.