I’m sure it’s no surprise to you all by now that we enjoy our fair share of muffins around here. I mean, just look at all the muffin recipes I have shared with you over the years….14! And now 15 with these double orange muffins.
I love how easy muffins are to mix up and have on hand for easy breakfasts and snacks. Noah loves helping me cook so they are simple enough that he can help through the whole process (with the exception of the oven).
These muffins are definitely more dense in texture than the typical muffin but the sour cream lends so much moistness that it’s not a heavy, dry dense. They are bursting with bright orange flavor from all the fresh juice and zest, making them feel a bit lighter and very summery.
Luckily, I gave most of these away otherwise I probably would have hid them from the husband and son I love so much so that I could eat all of them myself. Ok, maybe I would have saved one for them….maybe.
- 1 3/4 cups all-purpose flour
- 2/3 cup sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 cup sour cream
- 1 large egg
- 1/4 cup freshly squeezed orange juice
- Zest of 1 orange
- 1 1/2 cups powdered
- 1/4 cup freshly squeezed orange juice (I didn't quite use it all)
- 2 tsp. fresh orange zest
- Preheat oven to 400 degrees F. Line a 12 cup muffin tin with paper liners or grease generously with non-stick spray.
- In a large bowl, mix flour, sugar, baking powder and salt. In a small bowl, whisk together melted butter, sour cream, egg, orange juice and zest. Pour wet ingredients into dry ingredients and mix until just combined (stirring too much will result in tough muffins).
- Scoop into prepared muffin tin (I use an ice cream scoop to ensure all muffins are of equal size and bake evenly). Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Let cool.
- Meanwhile, stir together the powdered sugar and orange zest. Slowly drizzle in orange juice, whisking, until desired consistency has been reached.
- Dip cooled muffins in prepared glaze and place on a cooling rack with parchment underneath (to catch drips). Allow glaze to set and store in an airtight container.