Double orange-walnut muffins

Double orange-walnut muffins

40-minute recipe Serves 12
The next time you're in a rush, grab yourself a homemade muffin. This one has orange juice already baked in. One bite and you'll see that even the craziest morning can get a little bit better.
40-minute recipe Serves 12


1 1/2 cups
All Purpose Flour
1 cup
Large Flake Quaker Oats
2/3 cup
Granulated Sugar
2 tsp
Baking Powder
1/2 tsp
Baking Soda
1/4 tsp
3/4 cup
Toasted Walnuts
2/3 cup
Tropicana Pure Premium Homestyle Orange Juice
1/2 cup
Low fat milk
1 lrg
1/4 cup


Prep: 20-minute | Cook: 20-minute
  • 1

    Heat oven to 400ºF. Spray bottoms only of 12 medium muffin pan cups with cooking spray or line with paper baking cups. Stir together flour, oats, 2/3 cup sugar, baking powder, baking soda and salt in large bowl. Add 1/2 cup walnuts; mix well. Set aside. In medium bowl, beat 2/3 cup juice, milk, egg and melted butter with whisk or fork until well blended. Add all at once to dry ingredients. Stir just until dry ingredients are evenly moistened. (Do not over mix.) Pour into prepared muffin pan cups, dividing evenly. Sprinkle tops with remaining 1/4 cup walnuts. Bake 15 to 18 minutes or until wooden pick inserted in centre comes out clean. Remove pan from oven and immediately spoon remaining 1/4 cup orange juice over tops of muffins, dividing evenly. Let stand 5 minutes. Sprinkle tops of muffins with remaining 1 tablespoon sugar. Remove from pan. Serve warm.

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Last updated: August 28th, 2020

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