Tuesday, March 13, 2012

Orange Muffins

I wanted to try some different muffins for breakfast on a weekend.  I love annie’s eats http://annies-eats.com/ her blog has wonderful recipes and inspiration clicks. Her blog is my go to place for classic recipes. So when I came across this orange muffin recipe, I wanted to try them out asap. I always have fresh oranges on hand. So this was helpful to get me started right away.

The recipe also includes an orange sugar glaze to be drizzled on top. I was thinking of skipping this step, but the muffins weren’t sweet enough without it. But with the glaze, and the added orange zest on top, made these muffins so fresh and sweet and flavourful.

Please remember to grate the orange zest very fine. If you don’t have zester, I recommend cutting the zest very fine on the chopping board. I have been looking for a fine zester for such a long time, all over Singapore. If anyone comes across it some place, please to let me know.

Orange Muffins
Yield: about 2 dozen muffins


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)


  • Preheat 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.

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