Orange Spice Muffins with Cinnamon Whipped Topping

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

A plate of orange spice muffins next to a bowl of cranberries.

Delight your friends and family with these delectable muffins. The orange zest adds a hint of brightness and the creamy whipped topping takes them to another level. You may want to make two batches!

15 min Prep25 min Cook40 min Total
15 min Prep•25 min Cook•40 min Total
12 Servings
A plate of orange spice muffins next to a bowl of cranberries.
15 min Prep25 min Cook40 min Total
15 min Prep•25 min Cook•40 min Total
12 Servings

Delight your friends and family with these delectable muffins. The orange zest adds a hint of brightness and the creamy whipped topping takes them to another level. You may want to make two batches!

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Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon or pumpkin spice blend
  • ½ teaspoon salt
  • 1 ½ cups brown sugar 
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • ¼ cups orange juice 
  • 4 cups powdered sugar 
  • ½ cup Nancy’s Organic Whole Milk Yogurt
  • 1 tablespoon orange zest (optional)
  • ½ teaspoon cinnamon 
  • ½ teaspoon vanilla extract
  • Fresh cranberries or frozen
  • Fresh rosemary leaves

Directions

  1. Preheat the oven to 375 F and line a standard muffin tin with paper liners.
  2. In a mixing bowl, whisk together the flour, soda, cinnamon or spice blend and salt.
  3. In a separate bowl, cream the butter and sugar until fluffy.
  4. Add the eggs, milk, vanilla, orange zest and juice. Stir the wet ingredients with a wooden spoon.
  5. Add the whisked dry ingredients in thirds, stirring to saturation between each addition.
  6. Pour the batter into each liner, filling almost to the top. Bake for 25 minutes until the tops are golden and a toothpick comes out clean.
  7. Allow the muffins to cool for 5 minutes before turning out of the pan.
  8. To make the frosting, use a hand mixer to beat the softened butter while gradually adding the powdered sugar.
  9. Once incorporated, add the yogurt, orange zest (if using), cinnamon and vanilla. Mix until smooth.
  10. Once the muffins are cool, pipe or spread the frosting onto each before garnishing with frozen fresh cranberries and rosemary leaves.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to 375 F and line a standard muffin tin with paper liners.
  2. In a mixing bowl, whisk together the flour, soda, cinnamon or spice blend and salt.
  3. In a separate bowl, cream the butter and sugar until fluffy.
  4. Add the eggs, milk, vanilla, orange zest and juice. Stir the wet ingredients with a wooden spoon.
  5. Add the whisked dry ingredients in thirds, stirring to saturation between each addition.
  6. Pour the batter into each liner, filling almost to the top. Bake for 25 minutes until the tops are golden and a toothpick comes out clean.
  7. Allow the muffins to cool for 5 minutes before turning out of the pan.
  8. To make the frosting, use a hand mixer to beat the softened butter while gradually adding the powdered sugar.
  9. Once incorporated, add the yogurt, orange zest (if using), cinnamon and vanilla. Mix until smooth.
  10. Once the muffins are cool, pipe or spread the frosting onto each before garnishing with frozen fresh cranberries and rosemary leaves.

© Organic Valley 2026. All rights reserved.

© Organic Valley 2026. All rights reserved.