Breakfast/Smoothies, Food & Diet, Recipes
Comments 4

Refreshing orange muffins


By Emily McLaughlin

I have a bag full of oranges that are nearly impossible to peel. To get through the bag a little quicker, I’ve been brainstorming uses for freshly squeezed orange juice. Smoothies, sangria, orange chicken, cake… the possibilities seem endless.

Last week, I made an orange-glazed tempeh (glaze = fresh orange juice, sugar and a dash of cornstarch blended together on a simmer) and for Mother’s Day I baked these refreshing orange muffins! Check ’em out!


Refreshing orange muffins (Makes 10-12 small muffins)

1 Ingredients

1/2 cup Greek yogurt

1 large egg

1 tsp pure vanilla extract

4 tbsp melted butter (let cool)

Zest and juice of a small orange

3 tbsp white sugar

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1 tsp baking powder

1/4 tsp baking soda


  1. Preheat the oven to 350Β°F.
  2. In a small bowl, whisk together Greek yogurt, egg, orange juice, vanilla and butter. Set aside.
  3. In a large bowl, mix sugar and orange zest together. Once combined, add flours, baking powder and baking soda. Mix these dry ingredients together.
  4. Pour the liquid ingredients from the small bowl into your bowl of dry ingredients and stir to blend.
  5. Divide the batter into lightly greased (or lined) muffin tins and bake for 20-25 minutes.

Serve warm or store in fridge/freezer for later.

Stay healthy, stay happy, eat muffins.


This entry was posted in: Breakfast/Smoothies, Food & Diet, Recipes


Hi, I’m Emily! I’m a certified Zumba Fitness and yoga instructor living in the Boston area. By day, I’m a site editor for a technology media company, writing specifically for decision-making technology professionals. I graduated from the University of Massachusetts Amherst in 2012 with a BA in Journalism and Communication. Since graduating, I have moved from the Pioneer Valley to Boston to be closer to work and the hustle and bustle of the city.


  1. They look delcious! I wonder if I could substitute the yogurt for vanilla almond milk and the egg for vegan egg replacer – I think I’ll give it a try! :)

    • I think you definitely could! I would add the egg replacer to the liquid mixture but leave the milk out. After stirring every other ingredient together, I would add the milk a tbsp at a time. Don’t want them to get too liquid-y. :)

  2. Pingback: Best fall recipes from Stay Healthy, Stay Happy | Stay Healthy, Stay Happy

  3. Pingback: Yogurt Muffin Recipe + some other muffins | StayHealthy, StayHappy

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