12 Delicious Orange Walnut Muffins Recipes

Delight your senses with the irresistible combination of zesty orange and crunchy walnuts in our roundup of 12 Delicious Orange Walnut Muffins Recipes. Perfect for breakfast or a cozy afternoon snack, these muffins promise a burst of flavor in every bite. Whether you’re a baking novice or a seasoned pro, there’s a recipe here to inspire your next kitchen adventure. Let’s get baking!

Orange Walnut Muffins with Honey Glaze

Orange walnut muffins with honey glaze offer a comforting embrace, their citrusy aroma mingling with the earthy crunch of walnuts, a perfect companion to your morning coffee or afternoon tea.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tbsp orange zest, finely grated
• 1/4 cup fresh orange juice
• 1/2 cup walnuts, toasted and roughly chopped
• 1/4 cup honey, for glaze

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, brown sugar, baking powder, baking soda, and sea salt until well combined.
3. In a separate bowl, mix the melted butter, lightly beaten eggs, whole milk, orange zest, and orange juice until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Fold in the toasted walnuts, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. While the muffins are baking, warm the honey in a small saucepan over low heat until it becomes more fluid, about 2 minutes.
9. Once the muffins are done, remove them from the oven and immediately brush the tops with the warmed honey glaze.
10. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

After glazing, the muffins develop a sticky-sweet crust that contrasts beautifully with their tender crumb. Serve them slightly warm to highlight the aromatic orange and the rich, nutty walnuts, perhaps alongside a dollop of clotted cream for an indulgent twist.

Vegan Orange Walnut Muffins

Under the soft glow of the morning light, these vegan orange walnut muffins emerge as a tender embrace of citrus and crunch, a testament to the quiet joy of baking with intention and care.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3/4 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/3 cup coconut oil, melted
• 1 cup fresh orange juice, strained
• 1 tbsp orange zest, finely grated
• 1 tsp pure vanilla extract
• 1/2 cup walnuts, roughly chopped

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking soda, and sea salt until well combined.
3. Add the melted coconut oil, fresh orange juice, orange zest, and pure vanilla extract to the dry ingredients, stirring gently until just incorporated; avoid overmixing to ensure a light texture.
4. Fold in the roughly chopped walnuts with a spatula, distributing them evenly throughout the batter.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow for rising.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

The muffins boast a moist crumb, punctuated by the earthy walnuts and bright bursts of orange. Serve them warm, with a drizzle of orange glaze or a dollop of coconut whipped cream for an extra touch of indulgence.

Gluten-Free Orange Walnut Muffins

How quietly the morning unfolds, with the promise of something sweet and nourishing to start the day. These gluten-free orange walnut muffins are a tender embrace of citrus and crunch, a testament to the joy of baking with intention and care.

Ingredients

• 1 1/2 cups almond flour, finely sifted
• 1/2 cup arrowroot starch
• 1 tsp baking soda, aluminum-free
• 1/4 tsp sea salt, finely ground
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup pure maple syrup, grade A
• 1/4 cup clarified butter, gently melted
• 2 tbsp orange zest, freshly grated
• 1/4 cup fresh orange juice, strained
• 1 tsp pure vanilla extract
• 1/2 cup walnuts, toasted and roughly chopped

Instructions

1. Preheat your oven to 350°F (177°C) and line a muffin tin with parchment liners.
2. In a large mixing bowl, whisk together the almond flour, arrowroot starch, baking soda, and sea salt until fully combined.
3. In a separate bowl, blend the lightly beaten eggs, maple syrup, clarified butter, orange zest, orange juice, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix, to ensure a tender crumb.
5. Fold in the toasted walnuts, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

With each bite, these muffins reveal a moist interior flecked with vibrant orange zest and the satisfying crunch of walnuts. Serve them warm, with a dollop of coconut yogurt for a delightful contrast, or enjoy them as they are, a perfect companion to your morning coffee.

Orange Walnut Muffins with Cream Cheese Frosting

Just like the quiet moments of early morning, when the light filters through the curtains and the world feels still, these Orange Walnut Muffins with Cream Cheese Frosting offer a gentle start to the day. Their warm, citrusy aroma and the crunch of toasted walnuts promise comfort in every bite.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tbsp orange zest, finely grated
• 1/4 cup fresh orange juice
• 1/2 cup walnuts, toasted and roughly chopped
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar, sifted
• 1 tsp pure vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, light brown sugar, baking powder, baking soda, and sea salt until well combined.
3. In a separate bowl, mix the melted butter, lightly beaten eggs, whole milk, orange zest, and fresh orange juice until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Fold in the toasted walnuts, then divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. While the muffins cool, prepare the frosting by beating the softened cream cheese and butter together until light and fluffy.
8. Gradually add the sifted powdered sugar and vanilla extract, continuing to beat until the frosting is smooth and spreadable.
9. Once the muffins have cooled completely, frost each one generously with the cream cheese frosting.

Rich in flavor and texture, these muffins boast a tender crumb contrasted by the crunch of walnuts, all enveloped in a tangy cream cheese frosting. Serve them alongside a cup of Earl Grey tea for a serene afternoon treat, or as a bright addition to a brunch spread.

Spiced Orange Walnut Muffins

Golden sunlight filters through the kitchen window as I ponder the simple joys of baking, the warmth of spices mingling with the bright zest of oranges. These muffins, with their tender crumb and crunchy walnut topping, are a testament to the beauty of combining familiar flavors in unexpected ways.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup clarified butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tbsp orange zest, finely grated
• 1/4 cup fresh orange juice
• 1/2 cup walnuts, chopped

Instructions

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with clarified butter.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, sea salt, ground cinnamon, ground nutmeg, and ground cloves until well combined.
3. In a separate bowl, combine the melted clarified butter, lightly beaten eggs, whole milk, orange zest, and fresh orange juice. Whisk until smooth.
4. Gently fold the wet ingredients into the dry ingredients using a spatula, being careful not to overmix. The batter should be lumpy.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle the chopped walnuts evenly over the tops.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nowhere does the harmony of spice and citrus shine brighter than in these muffins, their texture a perfect balance between moist and airy. Serve them warm with a dollop of clotted cream for an indulgent breakfast or enjoy them as they are, a humble yet sophisticated treat.

Orange Walnut Muffins with Dark Chocolate Chips

Evenings like these call for something sweet yet comforting, a treat that wraps you in warmth with every bite. Orange walnut muffins with dark chocolate chips are just that—a delightful blend of citrusy brightness, nutty depth, and rich chocolatey pockets.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tbsp orange zest, finely grated
• 1/4 cup fresh orange juice
• 1/2 cup walnuts, toasted and roughly chopped
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, brown sugar, baking powder, baking soda, and sea salt until well combined.
3. In a separate bowl, combine the melted butter, lightly beaten eggs, whole milk, orange zest, and orange juice, whisking until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Fold in the toasted walnuts and dark chocolate chips until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Kneading the zest into the sugar beforehand can amplify the orange flavor, a little trick that makes all the difference. These muffins emerge with a tender crumb, punctuated by the crunch of walnuts and the melt of chocolate. Serve them slightly warm, with a dab of butter or a drizzle of honey for an extra touch of indulgence.

Healthy Orange Walnut Muffins with Oats

Amidst the quiet of the morning, when the light is just beginning to filter through the curtains, there’s something profoundly comforting about the aroma of freshly baked muffins wafting through the air. These Healthy Orange Walnut Muffins with Oats are a tender embrace in the form of a breakfast treat, blending the zest of citrus with the earthy crunch of walnuts and the wholesome heartiness of oats.

Ingredients

• 1 1/2 cups whole wheat pastry flour
• 1 cup rolled oats
• 1/2 cup raw cane sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup clarified butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup fresh orange juice
• 1 tbsp orange zest
• 1/2 cup buttermilk
• 1/2 cup walnuts, toasted and roughly chopped

Instructions

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with parchment liners.
2. In a large mixing bowl, whisk together the whole wheat pastry flour, rolled oats, raw cane sugar, baking powder, baking soda, and sea salt until well combined.
3. In a separate bowl, combine the clarified butter, lightly beaten eggs, fresh orange juice, orange zest, and buttermilk, whisking until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Fold in the toasted and roughly chopped walnuts, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Kindly note, these muffins boast a moist crumb, punctuated by the bright notes of orange and the satisfying crunch of walnuts. Serve them warm with a dollop of Greek yogurt and a drizzle of honey for a breakfast that feels both indulgent and nourishing.

Orange Walnut Muffins with a Citrus Drizzle

Gently, the morning light spills across the kitchen counter, where the promise of something sweet lingers in the air. Today, we embrace the quiet joy of baking, where the zest of oranges and the crunch of walnuts come together in a tender embrace, crowned with a whisper of citrus drizzle.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tbsp orange zest, finely grated
• 1/4 cup fresh orange juice
• 1/2 cup walnuts, toasted and roughly chopped
• 1/2 cup confectioners’ sugar
• 1 tbsp fresh lemon juice

Instructions

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, granulated sugar, brown sugar, baking powder, baking soda, and sea salt.
3. In a separate bowl, combine the melted butter, lightly beaten eggs, whole milk, orange zest, and fresh orange juice. Mix until just incorporated.
4. Gently fold the wet ingredients into the dry ingredients until a batter forms. Avoid overmixing to ensure tender muffins.
5. Fold in the toasted walnuts, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. While the muffins cool, whisk together the confectioners’ sugar and fresh lemon juice to create a smooth drizzle.
9. Once the muffins are completely cool, drizzle the citrus glaze over the tops, allowing it to set slightly before serving.

Crumbly yet moist, these muffins offer a delightful contrast of textures, with the citrus drizzle adding a bright finish. Serve them alongside a cup of Earl Grey tea for a serene afternoon treat, or pack them for a picnic where their flavors can shine under the open sky.

Orange Walnut Muffins with Cinnamon Streusel

Venturing into the quiet kitchen this morning, the thought of baking something that marries the zest of citrus with the earthy crunch of walnuts feels like a gentle embrace. These muffins, with their tender crumb and spiced topping, are a humble nod to the simple joys of home baking.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tbsp orange zest, finely grated
• 1/4 cup fresh orange juice
• 1/2 cup walnuts, toasted and roughly chopped
• 1/4 cup all-purpose flour (for streusel)
• 1/4 cup light brown sugar (for streusel)
• 1 tsp ground cinnamon (for streusel)
• 2 tbsp unsalted butter, cold and cubed (for streusel)

Instructions

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, granulated sugar, brown sugar, baking powder, and sea salt.
3. In another bowl, combine the melted butter, beaten eggs, milk, orange zest, and orange juice until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to ensure tender muffins.
5. Fold in the toasted walnuts, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
7. For the streusel, in a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
8. Sprinkle the streusel evenly over the muffin batter.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Best enjoyed warm, these muffins offer a delightful contrast between the moist, citrus-infused interior and the crisp, cinnamon-kissed topping. Serve them alongside a dollop of clotted cream or a drizzle of honey for an extra touch of indulgence.

Orange Walnut Muffins with Vanilla Bean Icing

There’s something undeniably comforting about the aroma of freshly baked muffins wafting through the kitchen, especially when they’re as uniquely delightful as these Orange Walnut Muffins with Vanilla Bean Icing. The combination of zesty orange and crunchy walnuts, topped with a smooth vanilla bean icing, creates a symphony of flavors that’s both refreshing and indulgent.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tbsp orange zest, finely grated
• 1/2 cup fresh orange juice
• 1/2 cup walnuts, toasted and roughly chopped
• 1 vanilla bean, seeds scraped
• 1 cup powdered sugar
• 2 tbsp heavy cream

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt until well combined.
3. In a separate bowl, mix the melted butter, lightly beaten eggs, whole milk, orange zest, and fresh orange juice until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Fold in the toasted walnuts, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. While the muffins cool, prepare the vanilla bean icing by whisking together the vanilla bean seeds, powdered sugar, and heavy cream until smooth.
9. Once the muffins are completely cool, drizzle the vanilla bean icing over the top of each muffin.

You’ll find these muffins have a tender crumb, punctuated by the crunch of walnuts and the bright burst of orange. The vanilla bean icing adds a luxurious finish, making them perfect for a leisurely breakfast or an elegant afternoon tea.

Orange Walnut Muffins with Almond Flour

Sometimes, the simplest ingredients come together to create something unexpectedly delightful, like these orange walnut muffins with almond flour. The warmth of citrus and the earthy crunch of walnuts offer a comforting embrace in every bite, perfect for a quiet morning or a thoughtful afternoon treat.

Ingredients

• 1 1/2 cups almond flour, finely sifted
• 1/2 cup granulated sugar
• 1/4 cup clarified butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup fresh orange juice, strained
• 1 tbsp orange zest, finely grated
• 1/2 cup walnuts, toasted and roughly chopped
• 1 tsp baking powder
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with parchment liners.
2. In a large mixing bowl, whisk together the almond flour, granulated sugar, baking powder, and sea salt until well combined.
3. Add the clarified butter, lightly beaten eggs, fresh orange juice, and orange zest to the dry ingredients. Gently fold until just incorporated, being careful not to overmix.
4. Fold in the toasted walnuts, distributing them evenly throughout the batter.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Perfectly moist with a tender crumb, these muffins carry the bright notes of orange and the rich, nutty depth of walnuts. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra touch of indulgence.

Orange Walnut Muffins with a Maple Syrup Topping

Orange walnut muffins with a maple syrup topping bring a comforting warmth to any morning, their citrusy aroma mingling with the earthy crunch of walnuts, all under a sweet, glossy glaze.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tbsp orange zest, finely grated
• 1/4 cup fresh orange juice
• 1/2 cup walnuts, toasted and roughly chopped
• 1/4 cup pure maple syrup

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt until well combined.
3. In a separate bowl, mix the melted butter, lightly beaten eggs, whole milk, orange zest, and fresh orange juice until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure tender muffins.
5. Fold in the toasted walnuts, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. While the muffins are still warm, brush the tops with pure maple syrup for a glossy, sweet finish.

The muffins emerge with a delicate crumb, punctuated by the crunch of walnuts, while the maple syrup topping adds a luxurious sheen and depth of flavor. Serve them alongside a robust cup of coffee or as a sweet counterpoint to a savory brunch spread.

Conclusion

Here’s to sweet, nutty delights that brighten any morning! Our roundup of 12 Delicious Orange Walnut Muffins Recipes offers a treasure trove of flavors waiting to be baked. Whether you’re craving something zesty or subtly sweet, there’s a recipe here for you. Don’t forget to try them out, share your favorites in the comments, and pin your must-bakes on Pinterest. Happy baking!