Orange Oat Muffins

    55 min

    Moist oat muffins with a hint of orange. Perfect for those trying to work more whole grains into their diet. Enjoy!

    138 people made this

    Serves: 12 

    • 80g porridge oats
    • 120ml orange juice
    • 120ml boiling water from the kettle
    • 110g butter
    • 110g dark brown soft sugar
    • 5 tablespoons caster sugar
    • 2 eggs, lightly beaten
    • 125g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 3/4 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 1 teaspoon vanilla extract
    • 160g raisins

    Prep:20min  ›  Cook:20min  ›  Extra time:15min soaking  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4. Grease or line muffin tin.
    2. In a small bowl soak oats in orange juice and boiling water for 15 minutes.
    3. In a large bowl cream together butter and sugars. Beat in eggs and cooled oat mixture.
    4. In a separate bowl, blend flour, baking powder, bicarb, salt and nutmeg. Stir into mixture. Stir in vanilla and raisins. Spoon mixture into prepared muffin tin, filling 2/3 full.
    5. Bake at 180 C / Gas 4 until golden brown, about 20 minutes.

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    Reviews in English (115)


    What a great recipe! I used more orange juice instead of the 1/2 c. water, and omitted the butter and used 1/2 c. non-fat plain yogurt instead. I also omitted the white sugar. These changes made the muffins very low in fat and calories, yet they were still nicely sweet and moist.  -  06 Nov 2003  (Review from Allrecipes US | Canada)


    What a great recipe! I did read the previous reviews and followed some of the posted advice, but I am thoroughly in love with these muffins! I used quick oats instead of rolled, and they seem to be fine for the recipe, and used 1 cup of Odwalla orange juice instead of the 1/2 oj and 1/2 cup water to soak the oats in, and I used 1 1/2 tsp baking powder and 1/2 tsp baking soda as suggested. I'm very pleased with the results. I baked them in a 8 mini-loaf pan rather than muffin tins, and the recipe made 8 perfectly sized mini loaves. I sprayed the heck out of the pans with Pam baking spray (includes flour) even though it was a non-stick pan, and the loaves popped right out, intact after cooling about 20 minutes. I also sprinkled chopped pecans over the top before baking, but they sank down into the batter during baking, which is just fine. They are a very, very tender muffin - slightly crumbly. I think it is the oatmeal that gives the muffins that texture, but I think it's great. I love the soft mouth feel. Although it has great orange flavor with the 1 cup of Odwalla OJ, next time I think I may add 1/2 tsp orange extract and 1/2 tsp vanilla instead of all vanilla, and take it from there for even more intense orange flavor. Pecan is definitely the right nut to add to this recipe, if you want to add a nut. I omitted the raisens as we aren't big fans of them. These are super easy to make, and will be a staple at our house! Thank you for sharing!  -  11 Mar 2007  (Review from Allrecipes US | Canada)


    The idea of the recipe was good, however, the baking soda is very strong tasting. Also, the muffins were extremely soft and broke as they were taken out of the tin. If you are going to make this recipe, I would suggest making these few adjustments: Baking soda decrease to 1/2 teaspoon and up the baking powder to 1-1/2 teaspoons. Also, add an additional 1/4 cup of flour.  -  14 Jul 2004  (Review from Allrecipes US | Canada)