I love the taste of citrus. These muffins are so moist and delicious. They are the perfect compliment to a breakfast buffet. Hope you enjoy them!
1 cup milk
1/2 cup freshly-squeezed orange juice
1/2 cup sour cream
2 large eggs
2 sticks unsalted butter
1/2 tsp. orange extract
3 1/2 cups all-purpose flour
1 cups sugar
1 1/2 Tbs.baking powder
1/2 tsp. salt
zest of 1 large orange
1/4 cup freshly-squeezed orange juice
1 1/2 cups confectioners' sugar
1-2 tsp. orange zest
Preheat oven to 350 degrees. Line muffin pans with cupcake liners.
Zest the orange.
Squeeze juice out of orange.
Melt the butter in the microwave.
Add the wet ingredients into the dry ingredients. Mix until ingredients are incorporated (do not overmix). Fold in zest with a spatula.
Dip the tops of the muffin into glaze, making sure the entire top is covered. Hold muffin upside down until the glaze stops dripping. Depending on how much glaze you have left after dipping all the muffins, you can continue dipping for multiple layers of glaze, setting in between.
Allow the glaze to set before serving. Store in airtight container. You may freeze them for a last-minute yummy breakfast or snack.
Makes 16-24 muffins.