Baking Muffins

Quick Orange Date Blender Muffins

December 3, 2015

Orange Date Blender Muffins require most of the mixing in a blender - so simple and tasty!

These Quick Orange Date Blender Muffins are my absolute go-to muffin recipe. They are so simple to throw together – a whole orange (with peel on!) and orange juice get mixed in your blender, then blended with the egg and butter.

The few dry ingredients are mixed in a large bowl, the wet ingredients are added and quickly stirred, and BANG you have muffins!

Dates add a pleasing sweetness to the tangy orange – if you don’t have dates on hand, then I’ve made this recipe many times with dried cranberries instead.

Orange Date Blender Muffins are quick to throw together and a great muffin to keep stashed in your freezer.

I like to bake a batch of muffins and then freeze them in a large ziploc bag – that way, you can pull one out in the morning, zap it in the microwave for 10 seconds, and you still have that freshly-baked flavour! Or, stash one in your purse, and by the time you get to work, it will be thawed.

I am in the heart of Christmas party season right now – last night we attended our first, tomorrow is our second, and then we have two next week as well! And that is on top of all the family Christmas stuff that is planned.

What a crazy month! I’m going to make it my resolution to have a festive party in January or February – let’s spread the fun out a little, people!!

Orange Date Muffins require most of the mixing in a blender - and come together quickly!

3.67 from 45 votes
Orange Date Blender Muffins require most of the mixing in a blender - so simple and tasty!
Orange Date Blender Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
These muffins use an entire orange and most of the mixing is done in a blender! A big favourite in this house.
Course: Breakfast, Snack
Cuisine: American
Keyword: blender muffin, date, orange
Servings: 12 muffins
Author: breakfast for dinner
  • 1 orange, quartered and seeds removed (peel on)
  • 1/2 cup orange juice
  • 1 egg
  • 1/2 cup melted butter, cooled
  • 1 3/4 cups flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup chopped dates (substitute dried cranberries/raisins/any dried fruit)
  1. Preheat oven to 400 degrees F.
  2. Blend orange and orange juice in blender until smooth. Then blend in melted butter and egg. Set aside.
  3. In a large bowl, mix all remaining dry ingredients together, then add the blended wet mixture. Stir until just moistened.
  4. Drop into greased or paper-lined muffin cups, filling each 3/4 full.
  5. Bake for 18-20 minutes, until a toothpick inserted into the centre of a muffin comes out clean. Slather with butter and enjoy warm!


  • Reply
    December 4, 2015 at 7:08 am

    I love blender muffins! These look like such fun flavors!

    • Reply
      December 4, 2015 at 9:35 am

      Me too! Got any fav recipes? Always looking to fill my freezer with more muffins!

  • Reply
    Lemon Blueberry Scones - breakfast for dinner
    April 4, 2016 at 7:47 pm

    […] Looking for a muffin to stash in your freezer? Try my fav Orange Date Blender Muffins! […]

  • Reply
    July 29, 2016 at 3:47 pm

    I made these today & they’re so good! I used 1/2 cup of maple syrup instead of sugar (so I reduced the orange juice to 1/3 cup to try & compensate for the liquid), but they’re plenty sweet, so next time I might reduce the syrup even more. I also subbed in 3/4 cup of whole wheat flour & added in some pecans for crunch. I love them & plan to make them again soon. Thanks for a great recipe!

    • Reply
      August 6, 2016 at 8:50 pm

      That’s such a great idea! I love subbing in maple syrup when I can too – next time I make these I will try your adjustments!

  • Reply
    August 17, 2016 at 8:41 pm

    How large an orange?

    • Reply
      August 19, 2016 at 8:20 pm

      Hi Carol – I have made this recipe many times with both medium-size and large-size oranges. Either work well.

  • Reply
    October 24, 2016 at 1:55 pm

    Let me just tell you how amazing these muffins turned out
    Me and my baby girl made them 2 hours ago .. there were 12 muffins and now there is just 4 Lol and it”s only me and my husband and baby girl
    I just added a pinch of ground cardamom cuz it goes so well with dates and oranges
    Thank you so much for the recipe it will be a staple in our home

    • Reply
      October 24, 2016 at 1:59 pm

      I’m thrilled to hear it! They are a staple in my house too – they are my husband’s absolute fav!

  • Reply
    February 8, 2018 at 12:54 pm

    A great recipe. I used poppy seeds for a variation. Is it just me, or does anyone else see grumpy cat in the second muffin from the top left? 😉

    • Reply
      February 9, 2018 at 10:58 am

      I love your variation Heather! And I am a total crazy cat lady so if Grumpy Cat is sneaking into my photos, I couldn’t be happier

  • Reply
    September 9, 2018 at 5:42 pm

    Could I substitute a fresh lemon for the orange plus use the orange juice as I do not have an orange in the house tonight

    • Reply
      September 9, 2018 at 9:27 pm

      Hi Shirley – a fresh lemon would probably work, although I have not tried it. However, I worry that the peel of a lemon is more tough and fibrous so it may impact texture, and also you may need more sugar! Let me know how it goes!

  • Reply
    Sherri Allen
    September 15, 2019 at 2:37 pm

    I have always loved this recipe. Can I make a loaf instead of muffins? Thanks. Sherri

    • Reply
      September 16, 2019 at 9:42 am

      I have never made it as a loaf, but I think that’s a fantastic idea! I think you should be able to leave the recipe as it is and bake in a greased loaf pan for about 1 hour, or until a toothpick inserted into the centre comes out clean. It’s possible that 400F may be too high of a temperature, so you may want to try 350F or 375F. Please let me know how it turns out! And you’ve inspired me to give it a try too! 🙂

  • Reply
    April 21, 2020 at 7:16 pm

    I processed the wet ingredients then hand mixed them into the dry ingredients. I cooked it in an 8 x 8 pan at 375 for 30 minutes. Turned out perfectly.

    • Reply
      April 23, 2020 at 12:12 pm

      Awesome! I love the idea of a Orange Date “cake”! Thanks for sharing your adjustments 🙂

  • Reply
    February 7, 2021 at 10:35 am

    An English cousin (trained baker) taught me to add a couple tablespoons to muffins to keep them moist. These didn’t need the extra nut did it anyway gave them a little extra tang.

  • Reply
    Mike Pichler
    November 10, 2021 at 9:50 pm

    I had lost a recipe for Habanero Orange Muffins. My wife found this one which is similar. I added one cut up pepper, and it works wonderfully. I previously used a Ghost pepper, and today a Carolina Reaper. All works well with your recipe. Remember to remove the seeds if you want to temper it down a bit.

  • Reply
    Emilia Rosa
    February 24, 2022 at 8:25 am

    I’m tempted to make this using fresh cranberries, instead of dried ones… I love cranberries!

  • Reply
    June 1, 2023 at 3:54 pm

    Hello. I made these with all whole wheat flour, 1/4 cup coconut sugar and coconut oil as substitutes. I needed a bit more orange juice to compensate for the flour change. They are very delicate and delicious.

    • Reply
      August 18, 2023 at 1:02 pm

      Appreciate the feedback Lisa. Glad you loved them!

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