These orange muffins are light, fluffy, tangy and bursting with orange flavor. If you love oranges, you must try these very-easy-to-bake-muffins.
Why should you make these muffins?
Who doesn't like muffins? These small cakes/quick breads are easy to bake and largely used in breakfasts in the U.S. These orange muffins make the traditional muffins even better. They get their tangy flavor from orange juice and orange zest. Also, the crumb is rich and moist because of the sour cream. If you want to have an extra kick of orange flavor, pour the orange drizzle (see recipe card) over these muffins. Personally I like them without the drizzle.
Muffins = Quick Bread
According to history references, muffins originated back in the 19th century in North America. They can be sweet and/or savory as well. Sweet muffins are more common and consumed in breakfasts across the U.S. These quick breads take less time to bake and the individual-sized bakes, as it suggests, are great for individuals. By adding some fruits and berries the taste and texture will enhance the traditional muffins. Different variations contain berries, fruits and chocolate chips. If you are a blueberry lover, I would suggest you to try my Blueberry Muffins recipe, which are always a hit with friends and family.
In the United States, the muffins are over-sized individual cakes largely used in the breakfast. In Europe muffins are flatbreads which were invented back in the early 18th century.
Do you know many U.S. States have their own muffins?
Do you know that muffins have an official status in many States in the United States? I mean that a few States have their own muffins. Interesting - huh?
Blueberry muffin is the State Muffin for Minnesota, which adopted it as state muffin in 1988. Corn muffin is the official state muffin of Massachusetts and apple muffin is state muffin of New York.
For making these orange muffins, you need to gather the easy pantry staple ingredients and put them in one bowl, mix and bake. It really is that simple.
The ingredients you need for these muffins are as follows:
Orange juice and zest
Egg (one large)
Frequently Asked Questions
It is important for this recipe to use the ingredients at room temperature. They will infuse better with each other during mixing, and eventually help with an even bake during the baking.
The muffins are amazing giving a burst of orange flavor but they are even better and have an even stronger orange flavor if you eat them the next day. I always keep a few muffins handy for the next day to light up my morning coffee sessions.
How to Store
On the Counter: These muffins will stay fresh for up to 3 day on the counter.
In the Refrigerator: The muffins will keep fresh for a week in the refrigerator.
In the Freezer: The muffins will stay fresh for 3 months in the freezer. Wrap each muffin in a plastic wrap, additionally add a layer of foil and save the muffins in a Zip-loc bag. Place them in the freezer. Move the muffins to refrigerator and keep them overnight before serving these muffins.
- 1 cup castor sugar (200 grams)
- ½ cup butter (227 grams)
- ½ cup orange juice (118 ml) (2 plus half navel oranges)
- 2 cup all-purpose flour (260 grams)
- 1 egg (large)
- ½ cup sour cream (120 grams) room temperature
- 1 teaspoon baking soda (5 grams)
- ¼ teaspoon salt (1.5 grams)
- 1 tablespoon orange zest (6 grams) grated
- ½ cup icing sugar (65 grams)
- 1-2 tablespoon orange juice (28 grams)
- Preheat the oven to 375 F. Fill the 12-cup muffin pan with 10 liners.
- Sift together flour, baking soda and salt in a mixing bowl and set aside.
- Cream butter and sugar until it is combined well and the texture is pale in color. Add the egg and orange zest and beat. Now add orange juice and sour cream and mix again.
- Add flour mixture and mix until combined.
- Take an ice-cream scoop and pour two scoops in the muffin liners until it is filled till the top. This will make 10 jumbo size muffins.
- Put the muffins tray in the pre-heated oven. It will take about 16-18 minutes to bake. Insert a cake tester or a match-stick in the middle of the muffins, if it comes out clean with a few crumbs, the muffins are ready.
- Put them on a rack to cool. Drizzle the icing sugar mixture over the muffins if you like.
Full fat Sour Cream: Use full fat sour cream for these orange muffins. The full-fat sour cream will give it a creamy and dense crumb that you will adore.