Orange Muffins full of citrus flavor and then glazed with more citrus flavor. Can you get enough? I think not…
These are perfect accompaniment for first thing in the morning with coffee and a newspaper (or in my case, my Ipad)! I love reading the newspapers from all over the country, and it’s easy to do these days with a computer.
These muffins are not too sweet, and have a perfect citrus flavor. The consistency of the cake is more muffin like, compared to the Glazed Doughnut Muffins I just made that has more cakelike consistency.
- 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.
From Annies Eats