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.
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!!
- 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)
Preheat oven to 400 degrees F.
Blend orange and orange juice in blender until smooth. Then blend in melted butter and egg. Set aside.
In a large bowl, mix all remaining dry ingredients together, then add the blended wet mixture. Stir until just moistened.
Drop into greased or paper-lined muffin cups, filling each 3/4 full.
Bake for 18-20 minutes, until a toothpick inserted into the centre of a muffin comes out clean. Slather with butter and enjoy warm!
KarlyDecember 4, 2015 at 7:08 am
I love blender muffins! These look like such fun flavors!
breakfastfordinnerDecember 4, 2015 at 9:35 am
Me too! Got any fav recipes? Always looking to fill my freezer with more muffins!
Lemon Blueberry Scones - breakfast for dinnerApril 4, 2016 at 7:47 pm
[…] Looking for a muffin to stash in your freezer? Try my fav Orange Date Blender Muffins! […]
RobynJuly 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!
breakfastfordinnerAugust 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!
CarolAugust 17, 2016 at 8:41 pm
How large an orange?
breakfastfordinnerAugust 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.
TuqaOctober 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
breakfastfordinnerOctober 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!
heatherFebruary 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? 😉
breakfastfordinnerFebruary 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
ShirleySeptember 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
breakfastfordinnerSeptember 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!
Sherri AllenSeptember 15, 2019 at 2:37 pm
I have always loved this recipe. Can I make a loaf instead of muffins? Thanks. Sherri
breakfastfordinnerSeptember 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! 🙂
JmmApril 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.
breakfastfordinnerApril 23, 2020 at 12:12 pm
Awesome! I love the idea of a Orange Date “cake”! Thanks for sharing your adjustments 🙂