Orange Muffins


  • 1 cup milk
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup sour cream
  • 2 large eggs
  • 2 sticks unsalted butter, melted
  • 3 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 1/2 tbsp baking powder
  • 1/2 tsp salt
  • zest of 1 orange


  • 1/4 cup freshly squeezed orange juice
  • 1 1/2 cups confectioners’ sugar
  • 1-2 tsp orange zest


  1. Preheat oven to 350 degrees.
  2. Line 16 wells of a muffin pan (or pans) with paper liners.
  3. In a medium mixing bowl, combine milk, orange juice, sour cream, eggs and melted butter and whisk together to blend.
  4. In a large mixing bowl, combine the flour, sugar, baking powder and salt and stir to blend.
  5. Pour the wet ingredients into the dry ingredients and mix just until incorporated.
  6. Fold in the orange zest with a spatula.
  7. Divide the batter evenly between the prepared muffin cups and bake about 18-20 minutes or until toothpick inserted in the center comes out clean.
  8. Let cool in the pan 5-10 minutes and then transfer to a wire rack placed over a baking sheet.
  9. To make the glaze, combine the orange juice, confectioners’ sugar and orange zest in a small bowl and whisk together until smooth, adding more juice if necessary to achieve your preferred consistency.
  10. Drizzle glaze over the muffins while they are still warm.
  11. Allow glaze to set before serving.
  12. Store in an airtight container.

Courtesy of Annie’s Eats


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