This post has been sponsored by Dannon® Oikos® Whole Milk Greek Yogurt. All thoughts and opinions are my own.
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 Dannon® Oikos® Whole Milk Greek Yogurt to keep you fueled all morning long!
There’s nothing that says good morning like a big glass of sunny orange juice (coffee, coffee does that, too. Ha!). So today, I am bringing you sunshine in the form of a muffin with these Orange Cream Whole Wheat Muffins.
When it comes to yogurt, we opt for the whole milk version these days—especially since Sam is quite the growing boy! Dannon® Oikos® Whole Milk Greek Yogurt’s full-on flavor does the trick. And guess what? I added it to these muffins to help make them extra moist with a refreshing orange flavor.
The whole slew of us have been sharing colds this season.
I guess that is just what happens when you have a toddler. Story times, play dates, and all the fun also bring all of the germs. So when Sam has the sniffles, I know it’s only a matter of time.
Lots and lots of oranges are around the house lately, so it just seemed natural to start putting them to work in a recipe—right?! I love lemon poppy seed muffins, so another nice citrus-flavored muffin was bound to be a new favorite. My favorite lemon poppy seed muffin from my local coffee shop has this perfect glaze on top that I basically save until the end. That’s right, I eat that muffin from the bottom up. Just like I eat my cupcakes—icing last!
I won’t blame you if you decide to do the same thing. Or if you decide to save some of the glaze to spread on your open muffin.
So if you have all that you need, you are in for a treat! Let the baking begin!
And for more Dannon® Oikos® Whole Milk Greek Yogurt inspiration, go here!
You can grab this Dannon® Oikos® Whole Milk Greek Yogurt Orange Cream goodness at your local Walmart. Sam and I have been hitting it up for some Christmas gifts and groceries lately. It’s nice that I can buy his gifts right now even with him there and he has no idea! That won’t be the same next year for sure.
Everything we need all in one place is key. I don’t have the same flexibility to go in and out of different places now that Sam is a toddler. I have gotta get it all done in one stop. Gotta do what ya gotta do!
Things to note about this recipe:
- 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.
- The muffin size in my muffin pan is pretty large, so that is why the recipe says about 8-12 muffins. I got 8 decent sized muffins but if your tin is smaller, you may end up with 12.
Looking for Dannon® Oikos® Whole Milk Greek Yogurt? Find it at your local Walmart and use this Ibotta offer!
- 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
- 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!