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Simple To Make Gluten Free Orange Muffins

If a perfect muffin ever existed, I think it's this one! I've been on the hunt for an orange muffin recipe for over a decade that resembled one of my favorite muffins from the cutest little coffee shop located back home in Highland Park, IL called Perfect Blend. If I didn't go to my favorite deli, Once Upon a Bagel for my blueberry muffin, I was at Perfect Blend getting an orange muffin. In case you didn't know, I'm a HUGE muffin fan!! In fact, my nickname used to be "Muffin" by the guys at OUAB!

I live a very busy life, so baking things 100% from scratch don't happen that often, so while in Target the other day, I found a box of King Arthur's Gluten Free Muffin Mix and decided to get it just in case a wild recipe came into my head, and over the weekend, the recipe for my Orange Muffins happened! I hope you enjoy these just as much as I do!

XO- Coach Dawn



  1. Preheat oven to 375˚ and grease a muffin pan or use muffin liners. For my batch, I used the extra large muffin tins (6 muffins).

  2. Whisk together the eggs, EVOO and orange juice.

  3. Add dry ingredients, making sure to whisk only until combined. Over mixing will cause for more dense muffins.

  4. Fill muffin tins 3/4 of the way and add orange zest to the tops.

  5. Bake for 22 to 25 minutes if doing the extra large muffins, or 18 - 22 minutes if using the regular size muffin tins. Do the toothpick check to make sure muffins are fully cooked!

  6. Store in the fridge (up to 5 days), freezer (up to 6 mos.) or air-tight container on the counter top for up to 5 days.


Calories per muffin: 353; Protein: 9.6g; Net Carbs: 47.4g; Fat: 12.2g; Fiber: 5g

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