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Essence of Orange Muffins

These muffins work great for Thanksgiving morning with a nice hint of orange. These can be made quickly and taste best when they are warm, so whip these up right after you put the turkey in the oven. To make these even more festive, you could add a cup of fresh cranberries to the batter.
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Servings: 1 dozen
Course: Thanksgiving
Ingredients Method Notes

Ingredients
  

Muffins
  • 1 cup milk
  • ½ cup freshly squeezed orange juice
  • ½ cup sour cream
  • 2 large eggs
  • 1 cup unsalted butter melted and slightly cooled
  • 3 ½ cups all-purpose flour
  • 1 cup sugar
  • 1 ½ Tablespoons baking powder
  • ½ teaspoon salt
  • zest of of 1 orange preferably organic
Orange Glaze
  • ¼ cup freshly squeezed orange juice
  • 1 ½ cups powdered sugar
  • 1 teaspoon grated orange zest preferable organic

Method
 

Muffins
  1. Preheat oven to 350°.
  2. Grease a muffin tin with cooking spray or line with muffin wrappers.
  3. Whisk together the milk, orange juice, sour cream, eggs, and butter in a medium mixing bowl.
  4. Combine the flour, sugar, baking powder, and salt in a large bowl.
  5. Pour the milk mixture into the dry ingredients and stir just until the flour is incorporated.
  6. Gently fold the orange zest into the batter.
  7. Spoon the batter into the muffin pan, filling each cup just to the top.
  8. 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.
  9. Cool the muffins in the pans for about 5 minutes, then transfer them to a cooling rack and glaze.
Orange Glaze
  1. Combine the orange juice, powdered sugar, and zest in a medium bowl.
  2. Spread the mixture on top of each muffin.
  3. Serve warm.

Notes

Recipe from The Pastry Queen cookbook.