Description
These Orange Muffins with Sour Cream and Cinnamon offer a delightful blend of zesty citrus and warm spices, creating moist, tender muffins perfect for breakfast or a sweet snack. Enhanced with a luscious orange glaze, they deliver a bright flavor balanced by the creamy sour cream and subtle cinnamon notes.
Ingredients
Muffin Batter
- 8 tablespoons (113 grams) unsalted butter, melted
- 2 cups (250 grams) unbleached all-purpose flour
- 2 teaspoons (8 grams) baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon Diamond kosher salt
- 3/4 cup (150 grams) granulated sugar
- 3 tablespoons (18 grams) orange zest (about 4 oranges)
- 2 large (100 grams) eggs, room temperature
- 1 cup (240 grams) full-fat sour cream, room temperature
- 4 tablespoons (60 ml) fresh squeezed orange juice
- 1 teaspoon pure vanilla extract
Orange Glaze
- 1 cup (120 grams) powdered sugar, sifted
- 1/16 teaspoon kosher salt
- 4-5 teaspoons fresh squeezed orange juice
Instructions
- Preheat Oven: Preheat the oven to 400°F (204°C) and place muffin liners in a 12-cup muffin pan to prepare for baking.
- Melt Butter and Combine Dry Ingredients: Melt unsalted butter over medium-low heat and allow it to cool until barely warm. In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt for about 30 seconds to evenly combine.
- Prepare Orange Sugar: Place granulated sugar in a small bowl on a kitchen scale. Zest approximately 4 oranges to obtain 3 tablespoons (18 grams) of zest and add it to the sugar. Rub the zest into the sugar with your fingers until the sugar turns orange and has a sandy texture.
- Juice Oranges: Juice the oranges until you have 1/3 cup of fresh orange juice ready for the batter.
- Mix Wet Ingredients with Orange Sugar: In a large mixing bowl, add the orange sugar and whisk in the eggs until the mixture lightens in color, about 1 minute. Whisk in the cooled melted butter, then stir in sour cream, 1/4 cup of the fresh orange juice, and vanilla extract. Let the batter rest for 10 minutes to allow flavors to meld.
- Fold in Dry Ingredients: Add half of the flour mixture to the wet ingredients and gently fold in with a silicone spatula just until incorporated. Repeat with the remaining flour mixture, folding until no streaks of flour remain, taking care not to overmix to keep muffins tender.
- Fill Muffin Cups: Evenly divide the batter among the 12 prepared muffin cups, filling each nearly full for an ideal rise.
- Bake Muffins: Bake the muffins at 400°F (204°C) for 5 minutes to give them a strong initial rise. Without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for an additional 10-12 minutes until a toothpick inserted comes out clean.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely, especially if adding glaze.
- Prepare Orange Glaze: Sift powdered sugar into a bowl and add the kosher salt. Add 3 teaspoons of fresh orange juice and stir. Add the remaining orange juice 1/2 teaspoon at a time until a thin glaze forms that will flow smoothly over the muffin tops.
- Glaze Muffins: Spoon about 1 teaspoon of the orange glaze over the top of each cooled muffin and spread it evenly.
- Storage: Store the muffins at room temperature in an airtight container for up to 3 days to preserve freshness.
Notes
- Allowing the batter to rest for 10 minutes before baking helps develop the flavors and improves texture.
- For best zest yield, preferably use organic oranges to avoid pesticide residue.
- Do not open the oven door during the initial 5 minutes of baking to prevent muffins from collapsing.
- The glaze adds extra sweetness and a vibrant orange flavor but is optional.
- Muffins are best enjoyed fresh but can be frozen for longer storage.
- Room temperature ingredients help ensure even mixing and better rise.
