ESSENCE OF ORANGE MUFFINS RECIPE - (4.6/5)
Provided by AzWench
Number Of Ingredients 15
Steps:
- To Make the Muffins: Preheat the oven to 350 degrees. Grease 8 extra-large muffin cups (3 1/2 inches in diameter and 2 inches deep) or line them with muffin wrappers. Whisk together the milk, orange juice, sour cream, eggs, and butter in a medium mixing bowl. Combine the flour, sugar, baking powder, and salt in a large bowl. Pour the milk mixture into the dry ingredients and stir just until the flour is incorporated. Gently fold the orange zest into the batter. Spoon the batter into the muffin pan, filling each cup just to the top. Bake the muffins for about 25 minutes, until they are golden brown around the edges and a toothpick inserted into the center comes out clean. Cool the muffins in the pans for about 5 minutes, then transfer them to a cooling rack and glaze. (This would be a great time to eat them, too.) To Make the Glaze: Combine the orange juice, powdered sugar, and zest in a medium bowl. Spread the mixture on top of each mixture. Serve warm or at room temperature. Tip: Although the original recipe calls for whole milk, I have had good results using skim or low-fat milk. Use whatever you have on hand. Note: These delicate, cakey muffins are not too sweet. They are best when warm and fresh, but can be cooled and then frozen up to two weeks. Defrost them at room temperature. Just before you are ready to eat them, warm them in a 325 degree oven for 5 to 7 minutes. No need to butter these, they are rich and delicious au naturel. This is one of my favorite master muffin recipes. These muffins a fabulous plain, but I often add a cup of whatever fruit is in season. In the fall, I add fresh cranberries; in late spring it's raspberries or peaches. I make a batch of muffins with blueberries almost daily year-round. Dried fruit works well, too. Dried cranberries and cherries are two of my favorites.
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Gabrielle Chukwukanma
[email protected]Overall, I was very happy with these muffins. They were easy to make, delicious, and versatile. I will definitely be making them again.
Lauren Palacios
[email protected]I used a gluten-free flour blend and these muffins still turned out great. I was very happy with the results.
Muneer Hussain
[email protected]I made these muffins in a mini muffin tin and they were perfect for a party. They were the perfect size for a single serving.
Moyna Robin
[email protected]These muffins were a little too sweet for my taste. I would recommend reducing the amount of sugar in the recipe.
Nia Aguilar
[email protected]I added some dried cranberries to the batter and they were delicious. I think I will add them every time I make these muffins.
Malaika Hazland
[email protected]I substituted the orange zest for lemon zest and they were still very good. I think I actually prefer them with lemon zest.
Karabo Kabza
[email protected]These muffins were very easy to make and they turned out great. I followed the recipe exactly and they were perfect.
Nafiso Saciid
[email protected]I made these muffins for a party and they were a huge success. Everyone loved them. They were the perfect combination of sweet and tart.
Shjjad Shjjad
[email protected]These muffins were a hit with my family! They were gone in no time. I will definitely be making them again.
Gail Smith
[email protected]I'm not a big fan of orange flavored desserts, but these muffins were surprisingly good. They were light and fluffy, and the orange flavor was not overpowering.
Lebogang phumzile
[email protected]These muffins were so delicious and moist! I loved the orange flavor. They were also very easy to make. I will definitely be making them again.