Reviewed: 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.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Aug. 26, 2010

Love the flavor in these muffins and find, like other suggested, that dried cranberries do compliment the orange. Have substitute frozen orange juice (thawed) which gives them a deeper flavor. Depends on your taste.....

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Apr. 26, 2010

Simple delicious :D I warmed the raisins in the microwave for 30 seconds and kept covered with the orange juice to plump them up. I also used brown sugar instead of white (used a little less)

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Reviewer:

SANDRINEQ

Cooking Level: Intermediate

Home Town: Antibes, Provence-Alpes-Côte D'azur, France

Living In: Phoenix, Arizona, USA

Reviewed: Mar. 26, 2010

Easy to make - seemed a little dry to me like something was missing?

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Reviewer:

HRHOWELL

Reviewed: Mar. 13, 2010

I made these exatly as the recipe is written, the only exception is that I didn't have an orange to zest. These are not very good. They taste like slightly sweetened white bread with raisins, they do not have a muffin texture at all. I will not be making these again, sorry.

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Reviewer:

LandonsMom

Cooking Level: Expert

Home Town: Maumee, Ohio, USA

Living In: Toledo, Ohio, USA

Reviewed: Jan. 5, 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.

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Reviewer:

Beatrice

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Nov. 1, 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!!!

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Reviewer:

Biana

Reviewed: Oct. 14, 2009

Incredible ! I just pulled them out of the oven and I'm having on right now... absolutely perfect consistency/texture. I made some changes ONLY because I didn't have any oranges, just orange juice, and I only had a TBSP of sugar left... so I added dates, cranberries, golden raisins. Instead of sugar, about 2 TBSP honey, and only 1 TBSP sugar, a little vanilla & almond extract (I never measure sorry :/) and maybe 2 tbsp extra orange juice. Topped them with cranberries or granola made from 1/4 c quick cook oats, 1tbsp brown sugar, 1tbsp butter, & dash of orange juice. SO GOOD!!! I will definitely be using this as a base recipe for future muffins, THANKS! :):):)

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Reviewer:

Kailey W.

Cooking Level: Intermediate

Living In: Streamwood, Illinois, USA

Reviewed: Sep. 21, 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

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Reviewer:

nalinee

Reviewed: May 16, 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. :-)

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