Glazed Citrus Muffins

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 138
  • Calories from fat: 17%
  • Fat: 2.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.1g
  • Carbohydrate: 25.9g
  • Fiber: 0.5g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 126mg
  • Calcium: 0.0mg


  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup sugar
  • 3/4 cup low-fat or nonfat buttermilk
  • 1/4 cup egg substitute
  • 1/4 cup frozen orange juice concentrate, thawed
  • 2 tablespoons vegetable oil
  • 1 tablespoon grated orange rind
  • Cooking spray
  • 1/4 cup orange marmalade spreadable fruit
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water


  1. 1. Preheat oven to 400°.
  2. 2. Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk and next 4 ingredients, stirring well; add to dry ingredients, stirring just until dry ingredients are moistened.
  3. 3. Spoon batter into muffin pans coated with cooking spray, filling three-fourths full. Bake at 400° for 15 minutes. Do not remove muffins from pans.
  4. 4. Combine marmalade, lemon juice, and water in a small saucepan; place over low heat until melted, stirring often. Drizzle glaze evenly over warm muffins in pans. Remove from pans, and cool completely.
  5. Glazed Citrus Mini-Muffins: Prepare batter as directed. Spoon into miniature muffin pans; bake at 400° for 14 minutes. Drizzle glaze over warm muffins in pans. Remove from pans, and cool completely.
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