Orange Sour Cream Muffins with Glaze
D's possibly favorite thing to tell people (jokingly, of course) that have only just met him is how much of a merciless slave driver I am (clearly untrue *winks*) or that he has to scavenge for his own food (also totally not true). He's laughing as he says it, but I think he delights in seeing people's initial reactions. When we were first married, he would say this type of thing to my FIL and I was horrified to think that the man might actually think I was eating bon-bons and watching soap operas all day while his son toiled away, hard at work. Now, of course, my FIL knows differently and admonishes D, insisting that he take good care of me. :)
Anyway, this morning my little tush was up and served the Mister these muffins *points down*, along with an omelet, sausage and fresh fruit. They aren't terribly sweet by themselves, they have a soft crumb and the glaze is a nice counterpoint. Would be great for a brunch. I did mine in mini muffin tins, 10-12 minutes per pan. Adapted from Taste of Home, Bakingdom, and Annie's Eats.
Credit: D*mn Delicious
1 3/4 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 cup sour cream
1 large egg
1/4 cup freshly squeezed orange juice
Zest of 1 orange
For the Orange Glaze
1 1/2 cups confectioners’ sugar
1/4 cup freshly squeezed orange juice
2 teaspoons orange zest
Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, combine flour, sugar, baking powder and salt. In a large glass measuring cup or another bowl, whisk together butter, sour cream, egg, orange juice and orange zest. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop the batter evenly into the muffin tins. Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.
To make the glaze, combine confectioners’ sugar, orange juice and orange zest. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed. When the muffins are done, cool for 10 minutes and dip the muffin crown into the glaze. Allow glaze to set before serving.
Anyway, this morning my little tush was up and served the Mister these muffins *points down*, along with an omelet, sausage and fresh fruit. They aren't terribly sweet by themselves, they have a soft crumb and the glaze is a nice counterpoint. Would be great for a brunch. I did mine in mini muffin tins, 10-12 minutes per pan. Adapted from Taste of Home, Bakingdom, and Annie's Eats.
Credit: D*mn Delicious
1 3/4 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 cup sour cream
1 large egg
1/4 cup freshly squeezed orange juice
Zest of 1 orange
For the Orange Glaze
1 1/2 cups confectioners’ sugar
1/4 cup freshly squeezed orange juice
2 teaspoons orange zest
Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, combine flour, sugar, baking powder and salt. In a large glass measuring cup or another bowl, whisk together butter, sour cream, egg, orange juice and orange zest. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop the batter evenly into the muffin tins. Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.
To make the glaze, combine confectioners’ sugar, orange juice and orange zest. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed. When the muffins are done, cool for 10 minutes and dip the muffin crown into the glaze. Allow glaze to set before serving.