Orange Yogurt Muffins
photo by Boomette
- Ready In:
- 30mins
- Ingredients:
- 15
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
-
FOR MUFFINS
- 3 large oranges
- 59.14 ml sugar
- 29.58 ml water
- 73.94 ml unsalted butter
- 473.18 ml flour
- 6.16 ml baking powder
- 4.92 ml baking soda
- 59.14 ml sugar (additional, not a mistake)
- 2.46 ml salt
- 2 eggs
- 177.44 ml plain yogurt
- 177.44 ml milk
-
GLAZE
- 22.18 ml fresh squeezed orange juice (from oranges above)
- 177.44 ml confectioners' sugar, sifted
- 7.39 ml orange zest
directions
- Preheat oven to 375F (190C) and butter or spray standard muffin tins.
- Finely grate the zest from the oranges (zest only the bright orange portion of the peel)- you will end up with approximately 1/4 c of zest.
- In a small saucepan, combine the zest, first 1/4 cup of sugar and the water; stir together over medium heat for about 2 minutes until sugar dissolves.
- Add the butter and stir until melted, about 1 minute more.
- Set aside orange zest mixture.
- In a medium bowl, stir together the flour, baking powder, baking soda, salt and the second 1/4 cup of sugar.
- In a large bowl, whisk together the eggs, yogurt, milk and reserved orange zest mixture until smooth.
- Add the flour mixture and stir just until blended (do not overmix).
- Spoon into prepared muffin tins, filling each cup three-quarters full.
- Bake for 15-20 minutes, or until pick inserted in center comes out clean.
- Cool in tins for 3-5 minutes and then remove and cool completely on wire rack.
- ****FOR GLAZE****.
- Combine all the ingredients for the glaze in a small bowl and whisk together briskly until smooth and very well blended.
- If glaze is too stiff, beat in a few more drops of orange juice.
- Brush or spoon over the muffins while they are still a bit warm.
- You will end up with almost 1/2 cup of glaze which should be enough for the 18 muffins.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I dunno you guys...doesn't the batter need a little more sugar?...feels a little...bready? I did probably overmix it...but I think the batter could use at least another 1/4 (total 3/4 cup) of sugar, considering the amount of flour. Otherwise, I think the texture is great!, so wet/solid ratio is great. (woops..forgot to flip the photo...sigh..).
-
RECIPE SUBMITTED BY
<p>I'm one of the original members of RecipeZaar and an active member in the old forums. I loved meeting so many wonderful people from across the globe in what were truly amazing forums and during events on the site which encouraged interaction. I miss those forums and am saddened that this is now just another recipe collection site. I will always come back here as I have so many recipes saved of my own and tried many gems. I hope you are able to find something you like.</p>