Hope everyone had a great weekend! Ours was jam-packed with eggs, bunnies, candy, food, friends and family.
On Easter morning, we had brunch at our house for some of the grandparents. I made these muffins that turned out to be amazing. They are sweet and moist and great for a breakfast treat! The zest is important, so don’t skip it. I made the girls be my guinea pigs and have the first bites. The muffins were promptly declared “delicious” and given multiple thumbs-ups. Sounds like a positive review to me!
Yield: about 2 dozen muffins
For the muffins:
1 cup milk
1/2 cup freshly-squeezed orange juice
1/2 cup sour cream
2 large eggs
2 sticks (16 tbsp.) 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
For the glaze:
1/4 cup freshly-squeezed orange juice
1 1/2 cups confectioners’ sugar
1-2 tsp. orange zest (organic if possible)
1. Preheat the oven to 350˚ F. Line 16 wells of muffin pans with paper liners.
2. In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter. Whisk together to blend.
3. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to blend.
4. Pour the wet ingredients into the dry ingredients and mix just until incorporated. Fold in the orange zest with a spatula.
5. 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.
6. Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet.
7. 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.
8. Allow the glaze to set before serving. Store in an airtight container.