Go Back
Print Recipe

Double Dipped Orange Muffins

Double Dipped Orange Muffins are tender, moist citrus muffins coated in a bright, sweet, homemade orange glaze. Each muffin gets dipped not once, but twice, enhancing the fresh orange flavor and giving them a beautiful glossy finish. Perfect for breakfast, brunch, or a refreshing dessert.
Prep Time10 minutes
Cook Time15 minutes
Chilling Time20 minutes
Total Time45 minutes
Servings: 12

Ingredients

Muffins

  • 1 3/4 cups self-rising flour see note below
  • 2/3 cup Splenda Blend or granulated sugar
  • 1 stick butter melted
  • 1 egg
  • 1/4 cup orange juice
  • 1 cup sour cream fat-free or regular
  • 1 tablespoon orange zest

Orange Glaze

  • 1 1/2 cups confectioners’ sugar
  • 1/4 cup orange juice
  • 2 teaspoons orange zest

Instructions

  • Mix the wet ingredients over the dry ingredients until just combined.
  • Do not overmix; the batter should remain thick.
  • Spoon the batter into a well-greased muffin tin.
  • Bake at 350°F for 15 minutes, or until muffins are set and lightly golden.
  • Whisk the glaze ingredients together until smooth.
  • Add more powdered sugar if the glaze is too thin.
  • Allow muffins to cool completely.
  • Dip each muffin into the glaze and let it harden.
  • Dip a second time for extra flavor and shine.

Notes

Ingredient Substitutions

  • Use regular sugar instead of Splenda Blend.
  • Swap orange juice for lemon juice for a lemon version.
  • Add vanilla extract for a sweeter flavor profile.

Make-Ahead & Storage

  • Store at room temperature for 2 days or refrigerate for up to 5 days.
  • Freeze glazed muffins up to 3 months.
  • Allow frozen muffins to thaw at room temperature before serving.

Serving Variations

  • Add white chocolate chips for added sweetness.
  • Mix in dried cranberries for a holiday twist.
  • Drizzle with an extra-thick glaze on top instead of dipping.

Avoid Common Mistakes

  • Don’t overmix or the muffins will become dense.
  • Let the muffins cool before glazing to prevent the icing from melting off.
  • Ensure the glaze isn’t too thin or it won’t set properly.