Orange and Sultana Muffins

    35 min

    These are light muffins made with a mixture of flour and oats. They have flecks of orange rind through them and a delicious orange glaze on top.

    28 people made this

    Makes: 12 muffins

    • 80g porridge oats
    • 125g plain flour
    • 4 tablespoons caster sugar
    • 2 teaspoons baking powder
    • 35g sultanas
    • 1 egg
    • 3 tablespoons grated orange zest, or to taste
    • 3 tablespoons rapeseed or vegetable oil
    • 250ml milk
    • For the glaze
    • 3 tablespoons fresh orange juice
    • 1 tablespoon caster sugar

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the oven to 200 C / Gas 6. Grease a 12 muffin hole tin or line with paper bun cases.
    2. Stir the oats, flour, sugar, baking powder and raisins together in a bowl; set aside. Beat the egg in a bowl along with the orange zest and oil. Whisk in the milk and stir in the flour until just mixed. Evenly spoon the mixture into the muffin paper cases or holes.
    3. Bake until a skewer inserted into the centre comes out clean, about 20 minutes. Remove the muffins from the oven.
    4. Stir the orange juice together with 1 tablespoon sugar until the sugar dissolves. Drizzle 1 teaspoon of this mixture over each muffin, remove from the muffin tin, and allow to cool slightly before serving.

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    Reviews in English (23)


    sorry but im really not too keen on this recipe, something tells me it was the porridge oats, i did initially think a no go with oats but i thought id give it a go... cakes ended up in the bin... were very stodgy and sticky.. ive had luck so far with peoples recipes until now  -  13 Nov 2013


    The addition of salt in this recipe would improve the taste of these muffins greatly. As the submitter suggests, orange zest is 'to taste', so I used two tablespoons rather than the suggested three, and found the essence to be very pleasant, not too strong and not by any means too weak, but the underlying flavor of the muffin is sorely lacking. The batter was extremely thin, like pancake batter thin, which had me worried, but they baked up perfectly moist and rose just past the level of the tin (bear in mind I filled the cups 3/4 full and only filled ten cups rather than the full twelve. I'm glad I did, as these wouldn't have been nearly as attracttive looking if I had divided the batter evenly as suggested). I chose dried cranberries over the raisins, the sweet tang of which saved these muffins this time. I really enjoyed the texture, the orange flavor, and the pleasant oatiness of these muffins. Made again, with salt, I'm sure this recipe will become a keeper, so thank you!  -  25 Aug 2010  (Review from Allrecipes US | Canada)


    I altered this recipe to make a heartier muffin and they came out good! Nice orange flavor! I used regular oats. 1/2 whole wheat flour and 1/2 regular 2 egg whites instead of 1 egg added ground flax 1/2 milk and 1/2 orange juice added orange extract replaced the raisins with chocolate chips no glaze on top...sprinkled with turbinado sugar.  -  26 Jan 2010  (Review from Allrecipes US | Canada)