Add freshness to your mornings with these tasty muffins covered in zesty orange glaze!
You can take my word for it, these aren’t your grandmother’s muffins! I though they would be nothing special, but I quickly understood I was wrong.
These cuties are incredibly moist and fluffy, thanks to the generous amount of sour cream they are made with. The freshly squeezed orange juice and the orange zest add an incredibly bold orange flavor. You’ll feel the sweetness with each and every bite. Even Ricky, who genuinely hates muffins, adored them, and ate quite a bunch of them. This speaks volumes about the delicious taste of these muffins, trust me!
Here’s the recipe of these moist and flavorful muffins:
Mix all dry ingredients into a bowl. Then add the wet ones: egg, butter, sour cream, orange juice and orange zest.
Stir everything carefully, until the mix becomes homogeneous, but make sure you don’t overdo it.
Pour the mix into the baking molds and pop them into the oven for 16-18 minutes. Next, let them sit on a wire rack to cool for about 10 minutes.
You can eat them as they are…
or you can prepare the zesty orange glaze and dip the muffin tops in this sweet and sour goodness.
Ingredients:
For the Batter:
– All-purpose white flour: 1 3/4 cups
– Sugar: 2/3 cup
– Baking powder: 1 tablespoon
– Salt: 1/2 teaspoon
– Sour cream: 1 cup
– Butter (unsalted, melted): 1 stick (1/2 cup)
– Egg: 1, large
– Orange juice (squeeze the oranges just before cooking): 1/4 cup
– Orange zest (from one orange)
For the Zesty Orange Glaze:
– Confectioner’s sugar: 1 1/2 cups
– Orange juice (squeeze it on the spot): 1/4 cup
– Orange zest: 2 teaspoons
Directions:
Prepare a 12-cup standard muffin mold with paper liners and preheat the oven to 400 degrees F.
In a large bowl, mix the flour with the baking soda, sugar and salt.
Take another bowl and whisk together the sour cream with the egg, the butter, the orange juice and the orange zest. Pour this mixture over the dry ingredients and stir everything together with a spatula until the mix becomes moist.
Put the batter into the muffin molds and bake for 16-18 minutes. Try the muffins out by inserting a toothpick into their center. When it comes out clean, the muffins are done. Let them cool on a wire rack for 10 minutes
To prepare the glaze, mix confectioner’s sugar with orange juice and orange zest and whisk until the mixture becomes smooth. If it is too thin, add confectioner’s sugar until you obtain the right thickness.
Once the muffins have cooled a little, dip their tops into the glaze.
Allow the glaze to set for a while before serving.
Orange Muffins With Sour Cream And Flavorful Orange Glaze
Ingredients
For the Batter:
- - All-purpose white flour: 1 3/4 cups
- - Sugar: 2/3 cup
- - Baking powder: 1 tablespoon
- - Salt: 1/2 teaspoon
- - Sour cream: 1 cup
- - Butter unsalted, melted: 1 stick (1/2 cup)
- - Egg: 1 large
- - Orange juice squeeze the oranges just before cooking: 1/4 cup
- - Orange zest from one orange
For the Zesty Orange Glaze:
- - Confectioner's sugar: 1 1/2 cups
- - Orange juice squeeze it on the spot: 1/4 cup
- - Orange zest: 2 teaspoons
Instructions
- Prepare a 12-cup standard muffin mold with paper liners and preheat the oven to 400 degrees F.
- In a large bowl, mix the flour with the baking soda, sugar and salt.
- Take another bowl and whisk together the sour cream with the egg, the butter, the orange juice and the orange zest. Pour this mixture over the dry ingredients and stir everything together with a spatula until the mix becomes moist.
- Put the batter into the muffin molds and bake for 16-18 minutes. Try the muffins out by inserting a toothpick into their center. When it comes out clean, the muffins are done. Let them cool on a wire rack for 10 minutes
- To prepare the glaze, mix confectioner's sugar with orange juice and orange zest and whisk until the mixture becomes smooth. If it is too thin, add confectioner's sugar until you obtain the right thickness.
- Once the muffins have cooled a little, dip their tops into the glaze.
- Allow the glaze to set for a while before serving.
