Orange Muffins: Your Recipe, My Kitchen

Orange Muffins

One thing that I have noticed since moving to Florida is that I always seem to have at least one bag of oranges in my fridge now.  I haven’t even checked to see if they are local fruit, but they are certainly delicious.  With two boys playing Pop Warner football, I had to buy extra for a half time snack and ended up with quite a few leftovers.  As a result, you may see a few extra orange flavored goodies posted.

Orange Muffins
I found the recipe for these muffins on Annie’s Eats.  Once I saw that she had gotten the recipe from The Pastry Queen, I knew it would be good.  I have really enjoyed reading those cookbooks.  These muffins have 1/2 cup fresh orange juice in the batter and another 1/3 cup in the glaze.   With the zest in both, they are packed with orange goodness.    They made a great breakfast.
Orange Muffins: Your Recipe, My Kitchen
  • ½ cup fresh orange juice
  • 1 cup oil
  • 1 cup sugar
  • 3½ cups flour
  • 1½ Tbsp baking powder
  • 1 cup milk
  • ½ cup sour cream
  • 2 eggs
  • ½ tsp salt
  • zest of 1½ oranges
  • glaze:
  • ⅓ cup fresh orange juice
  • 1½ cups powdered sugar
  • zest of ½ orange
  1. Combine orange juice, oil, milk, sour cream, eggs and zest in a mixing bowl.
  2. Throw in the dry ingredients and mix until moistened, but lumpy.
  3. Pour into muffin liners (24) and bake in a preheated 350 degree oven 18-20 minutes or until done.
  4. For the glaze, heat the orange juice in a microwavable bowl until boiling (45 seconds in mine).
  5. Add the powdered sugar and zest.
  6. Spoon over the muffins as soon as they come out of the oven.


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