Tasty Orange-Oatmeal Muffins

Tasty Orange-Oatmeal Muffins

18 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    45 m
Recipe by  Cheenie

“Muffins with an orangey taste, perfect for a light breakfast or snack.”

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Adjust Servings

Original recipe yields 1 dozen muffins



  1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Stir the oats, flour, 1/4 cup sugar, baking powder, and raisins together in a bowl; set aside. Beat the egg in a bowl along with the orange zest and canola oil. Whisk in the milk and stir in the flour until just mixed. Evenly divide the batter among the prepared muffin cups.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove the muffins from the oven. Stir the orange juice together with 1 tablespoon sugar until the sugar dissolves. Drizzle 1 teaspoon of this mixture over each muffin, remove from the muffin tin, and allow to cool slightly before serving.

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Reviews (18)

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I altered this recipe to make a heartier muffin and they came out good! Nice orange flavor! I used regular oats. 1/2 whole wheat flour and 1/2 regular 2 egg whites instead of 1 egg added ground flax 1/2 milk and 1/2 orange juice added orange extract replaced the raisins with chocolate chips no glaze on top...sprinkled with turbinado sugar.



The addition of salt in this recipe would improve the taste of these muffins greatly. As the submitter suggests, orange zest is 'to taste', so I used two tablespoons rather than the suggested three, and found the essence to be very pleasant, not too strong and not by any means too weak, but the underlying flavor of the muffin is sorely lacking. The batter was extremely thin, like pancake batter thin, which had me worried, but they baked up perfectly moist and rose just past the level of the tin (bear in mind I filled the cups 3/4 full and only filled ten cups rather than the full twelve. I'm glad I did, as these wouldn't have been nearly as attracttive looking if I had divided the batter evenly as suggested). I chose dried cranberries over the raisins, the sweet tang of which saved these muffins this time. I really enjoyed the texture, the orange flavor, and the pleasant oatiness of these muffins. Made again, with salt, I'm sure this recipe will become a keeper, so thank you!



Muffin with nice oatmeal texture and tangy orange flavor. Instead of the orange juice/sugar icing I made a streusel from another muffin recipe on this site. I had no problems with sticking, I use a jumbo muffin tin and just greased the tin with butter. I did not add the raisins to the batter.

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Amount Per Serving (12 total)

  • Calories
  • 143 cal
  • 7%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 22.1 g
  • 7%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 96 mg
  • 4%

Based on a 2,000 calorie diet



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Lemon Verbena-Blueberry Muffins


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Oatmeal Blueberry Muffins