Ingredients
1 cup orange juice
1/2 cup milk
1/2 cup sour cream (I used light)
2 large eggs
2 sticks (1 cup) unsalted butter, melted
3 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 Tablespoons baking powder
1/2 teaspoon salt
Zest of 1 orange
For the Glaze:
1/4 cup orange juice
1 1/2 cups powdered sugar
1 Tablespoon fresh orange zest
Directions
1. Preheat oven to 350 degrees F. Place paper liners into 24 standard muffins cups (two muffin pans).
2. In a large mixing bowl, combine wet ingredients: orange juice, milk, sour cream, eggs and melted butter. Whisk together to blend.
3. In another mixing bowl add dry ingredients: flour, sugar, baking powder and salt. Stir to blend together.
4. Combine dry ingredients with wet ingredients in the large bowl. Mix just until the mixture comes together. Fold in the orange zest.
5. Divide batter evenly between the muffin cups. Bake about 15-20 minutes or until toothpick inserted in center comes out clean and tops spring back.
6. Let cool in pan about 5 minutes before transferring to a cooling rack placed on top of a baking sheet.
7. Prepare glaze by whisking together orange juice, powdered sugar and zest in a small bowl. Whisk until smooth. Drizzle the glaze over the warm muffins. Allow glaze to set-up before serving muffins.
Makes 24 muffins
Notes: If 24 muffins are way too much, cut recipe in half or put extra muffins in the freezer.
Adapted from Annie's Eats
Printed from: /mybiscuitsareburning.blogspot.com