Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

The Pastry Queen, Rebecca Rather

Ingredients Nutrition

Directions

  1. 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.
  2. Whisk together the milk, orange juice, sour cream, eggs, and butter in a bowl.
  3. Combine the flour, sugar, baking powder, and salt in another bowl.
  4. Pour the milk mixture into the dry mixture and stir just until the flour is incorporated.
  5. Gently fold in the orange zest.
  6. Spoon batter into the muffin pan, filling each cup just to the top.
  7. Bake for 25 minutes, until they are golden brown around the edges and a pick comes out clean.
  8. Cool the muffins in the pans for about 5 minutes, then transfer them to a cooling rack and glaze.
  9. 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.
  10. **Best eaten warm and fresh; can add 1cup fresh seasonal fruit such as raspberries or blueberries or dried cranberries/cherries.
Most Helpful

5 5

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.