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Freshly Squeezed Orange Muffins

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One of the greatest perks of colder weather is bringing home bags of bright orange spheres of happiness from the grocery store at an affordable price. I just love orange season! The smell of orange oil, how the orange juice bursts in my mouth with each bite, squeezing fresh orange juice…it really brings me to my happy place. I’ve always been a huge fan of this round, cheerful fruit as is evident in how I have several orange scented candles around my home and often wear a citrus perfume.

Now I’d like to introduce you to your new best friend. The kind of friend that is perfect to have over on a sunny Saturday morning for breakfast. These orange muffins are packed with flavor and include a healthy dose of sour cream which takes the moistness up to an all new elevation. They’re perfectly sweet without being overbearing, and dense enough to be filling without being heavy. After they come out of the oven, you may decide to dip each muffin into the deliciously decadent orange glaze (I really insist). The recipe came together quickly – less than 30 minutes from beginning to eating – and their presence has already been requested for the upcoming weekend. I hope you’ll fall in love as hard as I have.

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Ingredients

MUFFINS

1 3/4 cups of all-purpose flour

2/3 cup of sugar

1 tablespoon of baking powder

1/2 teaspoon of salt

1/2 cup (1 stick) of unsalted butter, melted

1 cup of sour cream

1 teaspoon of vanilla extract

1 large egg

1/3 cup of freshly squeezed orange juice

1 tablespoon of zest

GLAZE

3 tablespoons of unsalted butter, melted

1 1/2 cups of powdered sugar

1/4 cup freshly squeezed orange juice

2 teaspoons orange zest

Instructions

Preheat the oven to 400 degrees F. Line 12 muffin cups with liners or spray with cooking spray.

In a large bowl, combine all the dry ingredients: flour, sugar, baking powder, and salt. In another large bowl, whisk together the wet ingredients: butter, sour cream, vanilla, egg, orange juice and orange zest. Pour the mixture over the dry ingredients and gently fold together until just barely mixed. Scoop the batter evenly into each muffin tin. Place into the oven and bake for 14-16 minutes, or until the center is set.

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To make the glaze, mix the ingredients together and whisk until smooth. If the glaze seems too thin,  you can always add more powdered sugar to get it the consistency that you would like. After the muffins come out of the oven, allow to cool for about 5 minutes, and then dip each one (multiple times if you’re daring) and then allow the glaze to set.

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Ah, just thinking about these muffins makes me think I won’t be waiting until Saturday until I meet my little friends again. I hope you enjoy!

 

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