Orange Muffins

Hi Guys, I have found another great muffin for you to try.  These are easy to make and very delicious.

I love making muffins these are such a great snack food when you are on the go.  This find was found on The Pastry Queen by Rebecca Rather website.

 

248F1FDA-E3C5-4FC6-BC84-44A2F7CD4A9A

 

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 (organic if possible)

For the glaze:

¼ cup freshly squeezed orange juice

1½ cups confectioners’ sugar

1-2 tsp. orange zest (organic if possible)

 

DIRECTIONS

Pre-heat 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.

248F1FDA-E3C5-4FC6-BC84-44A2F7CD4A9A

SOURCE

The Pastry Queen by Rebecca Rather

 

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