Mornings are for muffins and cuddles. Yes, both. I love getting those morning cuddles from my kids when I first wake up. They crawl into my bed and give me the big squeezes I need before starting my day. I’m so not a morning person, but even if I’m grumpy, I will never resist morning cuddles. Actually, it just makes me want to go back to sleep!
After all those snuggles, it’s time to make some coffee and some muffins! My love for all things citrus is still going strong. These muffins are a mixture of both orang and lemon. So bright and fresh. The zest is essential and the juice helps to keep these muffins light and moist. To give this morning treat a little texture, I topped each muffin with a sprinkling of sparkling sugar. Never a bad idea.
Are these my new favorite muffin recipe? I could easily say “YES!” At least for now, until it’s fall and pumpkin season starts back up. I call these my sunshine citrus muffins because they are like a ray of sunshine. They bring a delicious brightness to any morning!
- 2 cups Sarah's gluten free flour blend
- 3/4 cup cane sugar or coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- zest of 1 orange
- zest of 1 lemon
- 1/2 cup So Delicious Dairy Free unsweetened coconut or almond milk
- 1/2 cup orange juice
- 1/3 cup non-hydrogenated shortening or coconut oil, melted {such as Nutiva}
- 2 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
- 2 tablespoons sparkling sugar or course turbinado sugar {optional}
- Preheat oven to 350 degrees. Line cupcake pan with cupcake liners or spray with nonstick cooking spray.
- In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add orange zest and lemon zest. Whisk to combine.
- To flour mixture, pour in coconut milk, orange juice, melted shortening, lemon juice and vanilla. Stir just until batter is smooth.
- Divide batter into prepared cupcake pan. Sprinkle tops of muffins with sparkling sugar.
- Bake muffins 18-22 minutes, until golden brown. Remove from pan and place on cooling rack to cool completely.
Charlotte Moore says
July 7, 2016 at 12:19 pmYUM!! These look wonderful!
Strength and Sunshine says
July 7, 2016 at 1:04 pmI think these muffins were made for me 😉 #sunshine
Megan says
July 7, 2016 at 6:29 pmOrange+muffins is THE best combo! Gonna have to try these. Pinned!
Brianna Hobbs says
July 7, 2016 at 6:46 pmThese look so bright and sunny. Perfect for summer breakfasts!
Jeanine says
July 11, 2016 at 11:36 amThese muffins looks like a ray of sunshine! How can you not have a good day when you eat one of those?
Shayna Lynn says
August 6, 2016 at 8:24 amThese are delicious! I used regular flour, but they still turned out perfect. Nice and citrus-y but still sweet. I’ll definitely be making these again!
Sarah says
August 6, 2016 at 9:29 amI’m so glad you enjoyed them!
Janet says
September 2, 2016 at 9:59 amI first I wasn’t sure about making citrus muffins. I am new to gluten free dairy free baking. My hobby is baking and I am re-learning how to bake. I made a batch yesterday. After tasting them I wasn’t let down. I used the glaze recipe from your lemon muffins put on top. I am in heaven. I use the muffins in place of cupcakes.
Thank you
Sarah says
September 14, 2016 at 9:24 pmLove the glaze idea! So glad you enjoyed them!
Daria Rose says
June 23, 2018 at 11:25 amThese look great!
Daria Rose says
June 23, 2018 at 4:18 pmThey came out great, thanks! I doubled the recipe with really orange oranges for the zest but it wasn’t nearly that bright, did you use natural food coloring?