Friday, August 3, 2012

Orange Delight Muffins

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!

Muffin Ingredients:

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

Glaze Ingredients:

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.

Combine milk, orange juice, sour cream, eggs, butter and extract.  Whisk ingredients together to blend.

In a large mixing bowl combine the flour, sugar, baking powder and salt. Blend.

Add the wet ingredients into the dry ingredients. Mix until ingredients are incorporated (do not overmix). Fold in zest with a spatula.

Fill the muffin cups 2/3 of the way.

Bake for 19 minutes.  Let cool for 10 minutes in the pan.  Take muffins out of pan and cool on racks for remaining time.  In the meantime, prepare glaze. Combine orange juice, confectioners' sugar and zest in a medium-sized bowl. Mix together until smooth.  Add more juice if needed.

Place cooled muffins on rack.

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.

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