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Sunny Orange Muffins

Sunny Orange Muffins

I was compensated to administer this contest sponsored by Juice Products Association. But my kids and I are long-time lovers of 100% orange juice, cranberry juice, grape juice, and more!

Usually, my weekly batch of muffins starts with flour, baking powder, a few other ingredients and milk. But recently, I whipped up these Sunny Orange Muffins using 100% orange juice instead of milk. That’s right, I just replaced the milk with OJ.

The results? Fabulous!

I’d read that while dairy milk adds toasty, rich flavors to baking, skipping the dairy makes the results of the baked goods super light and fluffy. And that is the truth! My orange juice muffins were so light, my kids kept calling them cupcakes, even though they were made with whole wheat flour.

My desire to try baking with 100% juice was also fueled by a way to get more immune-bolstering, antioxidant right orange juice into my kids’ diet. And when the Juice Products Association asked us at Healthy Aperature to host a recipe contest, I was all in! Here’s what most people don’t know about 100% juice:

  • According to the Dietary Guidelines, one cup of 100% fruit juice is equivalent to one cup of fruit and contains similar nutrients to the fruit it is squeezed from. 
  • Juice complements fruit and when consumed in appropriate amounts, is an easy and affordable way for both children and adults to meet their daily fruit goals.
  • Think of the rainbow of flavors you can add to baked goods just by subbing juice into one recipe!

In any of your quick bread, muffin, scone recipes, try swapping orange juice, grape juice, cranberry juice, pineapple juice, pomegranate juice, or other 100% juice – for extra flavor and super fluffy baked good results!

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Sunny Orange Muffins

  • Author: Serena Ball, MS, RD


Light and fluffy Sunny Orange Muffins made dairy-free with orange juice – and BONUS the results are super light and fluffy!


  • 1 cup white whole wheat flour
  •  3/4 cup all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon Kosher salt
  • 1 ½ cup 100% orange juice, divided
  • 1 beaten egg
  • 1/3 cup canola oil
  • ¼ cup honey
  • 1 teaspoon vanilla
  • ½ cup powdered sugar
  • 1 tablespoon cornstarch (optional)


Heat the oven to 400-degrees. Place muffin papers in two 6-hole muffin tins (or 1 12-hole muffin tin). 

In a large bowl, add all the flours, baking powder, baking soda, salt; whisk to combine. In a medium bowl, whisk together 1 1/4 cup orange juice, and the egg, oil, honey and vanilla. Add the liquid ingredients to the dry ingredients and stir just to combine. The batter will be lumpy and begin to puff a bit from the reaction of the baking soda with orange juice! 

Evenly divide batter into prepared muffin tin.

Bake for 13-15 minutes until the tops spring back. Cool on a wire rack.

Mix together the remaining 1/4 cup of orange juice, powdered sugar and cornstarch (if desired). Pour over the muffins.