Orange Muffins

These muffins are so fluffy, barely sweet, with a fresh orange flavor. They really just melt in your mouth. Perfect for breakfast or a mid afternoon snack. You can even have one with tea after dinner.  The recipe calls for sour cream which I believe is what makes these muffins cake-like and very moist. You will really enjoy this one.

Ingredients:

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

Directions:

Preheat the oven to 350˚ F.  Line muffin pan 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.  Pour the wet ingredients into the dry ingredients and blend 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.  

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.

Source: The Pastry Queen