It happened...our church time got switched to the afternoon. It is always stressful just thinking about trying to deal with church with young kids during nap time, let alone trying to make dinner after we get home. Whenever this happens, I have to switch gears. I generally make big breakfasts and take Sunday dinners to the simplistic level. So be prepared for lots more breakfast posts from me!
These muffins were just what I was hoping for. I LOVE baking with citrus fruits, and this gave me the tang I was craving. They are not overly sweet themselves, but the glaze adds just enough sweet to balance it all out. So good :)
For the muffins:
1 cup milk
½ cup freshly squeezed orange juice
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 (organic if possible)
For the glaze:
¼ cup freshly squeezed orange juice
1½ cups confectioners’ sugar
1-2 tsp. orange zest (organic if possible)
Preheat the oven to 350˚ F. Line 16 wells of a 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 Source: Annie's Eats