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+ servings
orange muffins

Orange Muffins

Fluffy and flavorful, these orange muffins pack a ton of orange zest and fresh juice. Olive oil keeps these muffins very moist.
Course Breakfast, Snack
Prep Time 20 minutes
Cook Time 20 minutes
Servings 12 muffins


  • 2 large eggs
  • 1 cup granulated sugar 200g
  • 1/2 cup olive oil 105g
  • 1/2 teaspoon baking soda
  • zest of two oranges
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all purpose flour 300g
  • 1/4 cup almond flour, 60g can substitute with 2 tablespoons additional all purpose flour
  • 1/2 cup plain kefir 120g
  • 1/2 cup freshly squeezed orange juice 120g
  • granulated sugar for sprinkling


  • In a large bowl, add the sugar and zest the oranges over it. Rub the zest and sugar between your fingers until it’s well-distributed and becomes like wet sand.
  • Add the eggs and using a hand mixer, beat the mixture until very light and fluffy, about 3-5 minutes. With the mixer on, slowly drizzle in the olive oil. Beat to combine.
  • Add the flour, vanilla, salt and baking soda and fold gently. Then, with the mixer on drizzle in the kefir and orange juice, beating until smooth. Cover the bowl with plastic wrap and set at room temperature for 1-2 hours or in the fridge overnight.
  • Once it’s time to bake, preheat the oven to 400 F. Line two 12 cup muffin trays with liners, six in each, alternating cavities so that no muffins are next to each other. Portion the batter into the cups, filling ¾ of the way. Sprinkle granulated sugar on top and bake for about 18 minutes, or until you can press the top of a muffin and it springs back.