Recipe – Orange Sour Cream Muffins

Take one bite of these delicious muffins drizzled with a decadent glaze and you’ll see why these rich, tender muffins are a big hit for breakfast, brunch or anytime snack.

The orange juice provides a wonderful flavor, while the sour cream makes each bite of these mouth-watering muffins moist.

Recipe Ingredients

Ingredient	US measure	Metric measure
All-purpose flour	1 ¼ cups	300 ml
Baking powder	1 tablespoon	15 ml
Unsalted butter, melted	½ cup	120 ml
Sugar	2/3 cup	160 ml
Sour cream	1 cup	240 ml
Freshly squeezed orange juice	¼ cup	60 ml
Orange zest	1 large orange
Egg	1 large
GLAZE
Freshly squeezed orange juice	¼ cup	60 ml
Confectioners’ sugar	1 ½ cups	360 ml
Orange zest	2 teaspoons	10 ml

Recipe Directions

• Preheat oven to 400 degrees F. Line muffin tin with paper liners or grease with nonstick cooking oil.
• For the glaze, mix confectioners’ sugar, orange juice, and zest. Whisk until smooth and set aside.
• In a large bowl, combine flour, baking powder, sugar, and salt.
• In another bowl, whisk butter, egg, sour cream, orange juice, and zest.
• Stir in wet mixture into the dry ingredients just until moist.
• Spoon the batter evenly into the muffin cups.
• Bake for 18 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
• Let muffins cool for 10 minutes and dip muffin crown into the glaze.
• Allow glaze to set for few minutes before serving.

Servings

This recipe makes twelve muffins.

How best to serve the dish?

Serve warm with cream cheese, orange juice or a cup of hot tea.

How to store

Store muffins in an airtight container at room temperature for two days or allow muffins to cool completely before wrapping them with foil, then store in the fridge.

How long can it be stored?

You can store muffins in an airtight container for up to 3 days. Frozen muffins can be stored for 3 months.