Last week I was on a huge orange kick and bought a ridiculous amount of oranges (one of those random pregnancy cravings) and by the end of the week, I knew that I had to use them or lose them. I looked all over for a yummy fresh orange recipe and happened to stumble on this one and gave it a try.
The glaze is what totally makes these muffins . . . seriously, we couldn’t get enough of it! It was definitely lick-the-bowl good.
Orange Glazed Muffins
For the muffins:
1/2 cup milk
1 cup freshly squeezed orange juice (I used 3 large oranges and was able to get about 1 cup)
½ cup sour cream
2 large eggs
2 sticks (16 tbsp.) unsalted butter, melted
3½ cups all-purpose flour
1 cup sugar
1½ tbsp. baking powder
½ tsp. salt
Zest of 1 orange
For the glaze:
¼ cup freshly squeezed orange juice (about the juice of 1 orange)
2½ cups confectioners’ sugar
1-2 tsp. orange zest
Preheat the oven to 350˚ F. Line muffin pan (or pans) with paper liners. In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter. Whisk together to blend. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to blend. Pour the wet ingredients into the dry ingredients and mix just until incorporated. Fold in the orange zest with a spatula.
Divide the batter evenly between the prepared muffin cups. Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet.
To make the glaze, combine the orange juice, confectioners’ sugar, and orange zest in a small bowl. Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving. Store in an airtight container.
Recipe adapted from Annie’s Eats