Orange Muffins

  These were delicious....a nice orange flavor, but not fake orange and not too overpowering. Just the right mix. I kept them in an air tight container and they lasted about a week. I threw the last handful out today, as they were starting to get little moldy spots. (24 is a lot for 2 people!) Probably could have frozen half, but I didn't think about that until too late. Next time!

For the muffins:

1 cup milk

1/2 cup freshly squeezed orange juice

1/2 cup sour cream

2 large eggs

2 sticks butter, melted

3 1/2 cups flour

1 cup sugar

1 1/2 tbsp baking powder

1/2 tsp salt

zest of 1 orange

 

Preheat the oven to 350˚ F.  

 

Line 16 wells of muffin pans with paper liners. 

**Recipe called for 16, I got 24+. I only made 24 because I didn't feel like baking 2-3 more muffins by themselves!

 

 In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter.  Whisk together to blend. 

 

 In a large mixing bowl, combine the flour, sugar, baking powder, and salt.  Stir to blend.  

 

Pour the wet ingredients into the dry ingredients and mix just until incorporated.  

Fold in the orange zest with a spatula. 

You may notice my 'zest' is not actually zest...it's just chopped up orange peel. I don't have a zester so I had to make due with what I do have. The chunks were small enough that you really didn't even notice them.

Divide the batter evenly between the prepared muffin cups. 

Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet.

 

For the glaze:
¼ cup freshly squeezed orange juice
1½ cups confectioners’ sugar
1-2 tsp. orange zest 

**I didn't do the zest. I'm not a big fan of crunchies on my muffins...but if you are, more power to you.

 

To make the glaze, combine the orange juice, confectioners’ sugar, and orange zest in a small bowl. Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency.

I ended up adding more juice - it wasn't very flavorful with 1/4 cup. I probably used just over 1/2 cup.

 

 

Drizzle the glaze over the muffins while they are still warm.  

Allow the glaze to set before serving.  

Enjoy!

Orange Muffins

For the muffins:
1 cup milk
½ cup freshly squeezed orange juice
½ cup sour cream
2 large eggs
2 sticks (16 tbsp.) unsalted butter, melted
3½ cups all-purpose flour
1 cup sugar
1½ tbsp. baking powder
½ tsp. salt
Zest of 1 orange

For the glaze:
¼ cup freshly squeezed orange juice
1½ cups confectioners’ sugar
1-2 tsp. orange zest

Preheat the oven to 350˚ F.  Line 16 wells of a muffin pan (or pans) with paper liners.  In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter.  Whisk together to blend.  In a large mixing bowl, combine the flour, sugar, baking powder, and salt.  Stir to blend.  Pour the wet ingredients into the dry ingredients and mix just until incorporated.  Fold in the orange zest with a spatula.

Divide the batter evenly between the prepared muffin cups.  Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet.

To make the glaze, combine the orange juice, confectioners’ sugar, and orange zest in a small bowl. Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency. Drizzle the glaze over the muffins while they are still warm.  Allow the glaze to set before serving. Store in an airtight container.