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Finally- muffin of the month January!  After being sick for a week, and then taking several days to recover, it was absolutely refreshing to be baking something again!

muffin of the month

I think these lovelies will brighten up your dreary winter:

sour cream and orange muffins

1 ¾ cups all-purpose flour

2/3 cup sugar

1 tablespoon baking powder

½ teaspoon salt

½ cup (1 stick) butter, melted

1 cup sour cream (plain yogurt can be substituted)

1 egg

¼ cup freshly squeezed orange juice

1 tablespoon orange zest


1 ½ cups confectioners’ sugar (if thickening is needed, add ¼ cup)

¼ cup freshly squeezed orange juice

2 teaspoons orange zest

Preheat oven to 400 degrees F.  In large bowl, combine flour, sugar, baking powder, and salt.  In smaller bowl, whisk together melted butter, sour cream, egg, orange juice, and orange zest.


Pour wet ingredients over dry ingredients and fold together with spatula just until wet.  Do not over-mix.


Spoon batter into muffin pan and bake for 16-19 min. or until inserted toothpick comes out clean.


Glaze: Whisk together confectioners’ sugar, orange juice, and orange zest until smooth (if thickening is needed add ¼ cup more con. sugar).

After muffins have baked and cooled for 10-15 min, dip muffin tops into glaze.  Allow glaze to set.








Psst!  Just a word of advice…

You will need about 2 med. sized oranges for this recipe.  For easier juicing, massage the orange before cutting it open to squeeze.

A printable version is below:

Sour Cream and Orange Muffin Recipe

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