Orange Dessert Muffins

Light, citrus-y, delicious!

Fair warning:  These have quite a bit of sugar in them, hence the “dessert” in the title.  I’m working on a more natural, healthier version (most likely using honey) but until then… indulge!


Orange Dessert Muffins

  • ½ cup coconut oil
  • 1 ¼ cup sugar, divided
  • 2 eggs
  • 2 oranges
  • 2 teaspoon baking powder
  • 2 cups flour (I use white whole wheat)

Cream coconut oil and one cup of sugar.  Add eggs one at a time.  Beat well.

Zest one of the oranges.  Fill a ½ cup measuring cup with the orange juice and pulp from that same orange.  Mix into the batter with 1 teaspoon orange zest.

Add baking powder.  Blend well.  Add flour, mixing just until moistened.

Scoop batter into greased muffin tins.  Bake at 375° for 18-20 minutes.

While muffins are baking, juice the second orange into a small saucepan.  Add ¼ cup sugar.  Stir and heat until sugar is dissolved.  Pour over hot muffins while still in the muffin tin.



*** The original recipe (for orange quick bread) called for butter.  If you don’t have coconut oil, butter should be a good substitute.

*** I have fallen in love with white whole wheat flour and use it in nearly all my baked goods.  It’s “lighter” than regular whole wheat, but not as “naughty” as unbleached flour.

*** Sprinkle additional orange zest on top of the muffins for a fun garnish.

*** These would make a perfect addition to a Baby Shower Brunch menu, especially if made as mini-muffins!




  1. yum! I try to cut the sugar in all of my recipes, and I have found that I can usually cut about 1/3 of the amount called for with no real taste difference (slightly less sweet, which I like better but still sweet enough for my 5 year old)– I also use oat flour a lot. good for you and it makes my baked goods very tender and adds just a tiny bit of sweetness. You still need some of the white whole wheat flour (I love it too!) or they will fall apart. you could maybe go half and half on this one, or 1 1/2 c. wheat and 1/2 c. oat flour and see what happens.
    also, if someone doesn’t have coconut oil they could use light olive oil… I use it all the time when I need a substitute for butter. 🙂

    • I’ve not yet used olive oil in my baking, but you’re not the only one to tell me that! The coconut oil gives a bit of sweetness, too, so yes… I REALLY need to cut the sugar next time. 😉

  2. Where do you get white whole wheat flour? Do you grind it yourself?

  3. My question too, where do I get this better flour. We just can’t get used to Whole wheat. Looks yummy!

  4. Sonja and Vieve… I don’t know where y’all live, but here in TX I can get it at the larger Kroger stores. H-E-B also carries it. I imagine Whole Foods would have it too. I use the same brand as Vanderbilt Wife. It’s super good for bread… not as heavy as whole wheat. 🙂

  5. I would definately like to try this.

  6. Yum-0, Amy! These are delicious. I used expeller-pressed coconut oil, so didn’t get the sweetness from the coconut (my husband won’t eat them if I use flavored coconut oil). I cut the sugar in the muffins to 2/3 a cup and they are still plenty sweet.

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