Prep 1 hr
Cook 30 mins
The Pastry Queen, Rebecca Rather
- 1 cup milk (can use lowfat)
- 1⁄2 cup freshly squeezed orange juice
- 1⁄2 cup sour cream
- 2 large eggs
- 1 cup unsalted butter, melted and slightly cooled
- 3 1⁄2 cups all-purpose flour
- 1 cup sugar
- 1 1⁄2 tablespoons baking powder
- 1⁄2 teaspoon salt
- 1 orange, zest of
- 1⁄4 cup freshly squeezed orange juice
- 1 1⁄2 cups powdered sugar
- 1 teaspoon grated orange zest
- Muffins-preheat the oven to 350°; grease 8 Texas-size (3 1/2 inches in diameter and 2 inches deep) muffin cups with butter or cooking spray or line them with muffin wrappers.
- Whisk together the milk, orange juice, sour cream, eggs, and butter in a bowl.
- Combine the flour, sugar, baking powder, and salt in another bowl.
- Pour the milk mixture into the dry mixture and stir just until the flour is incorporated.
- Gently fold in the orange zest.
- Spoon batter into the muffin pan, filling each cup just to the top.
- Bake for 25 minutes, until they are golden brown around the edges and a pick comes out clean.
- Cool the muffins in the pans for about 5 minutes, then transfer them to a cooling rack and glaze.
- Glaze-combine the orange juice, powdered sugar, and zest in a medium bowl; spread the mixture on top of each muffin; serve warm or at room temperature.
- **Best eaten warm and fresh; can add 1cup fresh seasonal fruit such as raspberries or blueberries or dried cranberries/cherries.
Very good! We enjoyed these for breakfast this morning. I made as written but used standard size muffin cups and baked for approximately 20 minutes. Filling them quite full, I got 21 muffins; could easily get 2 dozen standard-sized muffins. I also added some semisweet chocolate chips...yum! One note, I had quite a bit of the glaze leftover so could probably cut it in half. Thanks for posting.