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Orange Whole Wheat Muffins with Orange Glaze

These Orange Cream Whole Wheat Muffins with Orange Glaze are the perfect morning grab-and-go breakfast or snack. They're full of whole grains and packed with protein from Greek yogurt to keep you fueled all morning long!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 12
Calories: 252kcal
Author: Lorie Yarro


  • 3/4 c whole wheat flour
  • 1 c flour
  • 2/3 c sugar
  • 1 egg, large
  • 1 c Oikos Orange Cream Whole Milk Yogurt
  • 1/2 c canola oil
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Zest of one orange
  • Juice of one orange
  • 1/2 tsp sea salt

For the Yogurt Glaze:

  • 1 c powdered sugar
  • 1 T Oikos Orange Cream Whole Milk Yogurt
  • 1 1/2 T milk
  • 1-2 tsp Orange zest


  • Preheat oven to 400°F.
  • In a medium bowl, combine both flours, salt, baking powder, baking soda and whisk to combine.
  • In a separate, larger bowl, whisk together yogurt and egg until smooth. Add in oil, vanilla, sugar, orange juice and orange zest and whisk to combine.
  • Slowly add the dry ingredients into the wet ingredients and stir to combine. Spoon muffin batter into lined or greased muffin pan and fill each muffin mold about 2/3 of the way.
  • Bake for 15-18 minutes or until golden and a toothpick comes up clean. Cool on a cooling rack. When cool, whisk together glaze ingredients (adding more milk to thin out if desired) and drizzle over muffins--or cover the whole top because that makes them extra delicious!
  • Enjoy!


  • The combination of whole wheat and all purpose flour is ideal for these muffins. You could also use white whole wheat flour with similar results. The whole wheat will boost the whole grains for sure!
  • Fresh is best: since you will be using the orange to zest, use it all up by juicing it for this recipe versus store-bought OJ. That will make this recipe cost effective and add all the more fresh flavor.
  • The glaze: it will be a little bit thick so if you prefer it thinner, just add a touch more milk at a time. A little goes a long way. Also, make sure the muffins are completely cooled before drizzling.
  • I used a medium size navel orange for this recipe. I reserved a bit of the zest for the glaze.
  • Depending on the size of your muffin tin, you may get 8-10 muffins.


Calories: 252kcal | Carbohydrates: 37g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 163mg | Potassium: 150mg | Fiber: 1g | Sugar: 23g | Vitamin A: 44IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 1mg