This week I am working on sweet treats that are ready within an hour or less. My second recipe for the week is these citrus-flavored Orange Muffins. Muffins are something that I bake very often. I make it for breakfast, for snacks, or for dessert. I usually make my muffins in tiny muffin tins, but I am realizing in the past few months that my boys are eating multiple muffins at one go. That is when I knew that it was time I stopped making my mini-sized muffins and started making them the usual size. Even though I am working on the sweet treats recipe this week, I have to admit that these muffins are not very sweet. They are perfect for breakfast or for a late-night snack. I am one person in my family who is most tempted by a late night snack. This muffin was perfect for late-night snacking as it is not very sweet and has a wonderful citrus flavor. I am loving my eggless bakes that I am substituting with sour cream. The texture of the muffins was wonderful and it yielded a beautiful mounded top when baking. The recipe asks for fresh orange juice and that is something I would absolutely insist on. Please try to use fresh orange juice for the maximum flavor. I will be baking this muffin soon with a little more sugar for my husband and my oldest son. They were very unhappy that the muffins were not sweet enough for them. This was one of the rarest times that I did not have to fight for a snack with my family. I loved these just as is and it was even more delightful with some softened butter. Preparation time - 10 minutes Baking time - 20 to 25 minutes Difficulty level - easy
Ingredients to make Orange Muffins - (Makes 12 standard muffins)
All-purpose flour - 2 ¼ cups Brown sugar (preferably light) - ½ cup (increase to ¾ cup if you are looking for a sweeter muffin) Baking powder - 2 ½ tsp Baking soda - ½ tsp Salt - ¼ tsp Nutmeg - ¼ tsp Milk - ½ cup Orange juice (freshly squeezed) - ½ cup Butter (unsalted) - ¼ cup (melted) Sour cream - 1 ½ tbsp Orange zest - 1 tbsp Lemon zest - 1 tsp
Procedure
Preheat the oven to 375 F. Line the standard muffin tins with liner and grease them lightly. This recipe yielded 12 standard muffins.
In a large bowl, combine all the dry ingredients; all-purpose flour, baking powder, baking soda, brown sugar, nutmeg, and salt.
Measure the milk and add it to another bowl. Add the sour cream, melted butter, and orange juice in the same bowl and whisk well to combine. Also, add the orange zest and the lemon zest to the wet ingredients and mix.
Add the wet ingredients to the dry ingredients and gently combine to mix. Make sure you just stir it just enough to mix and do not beat it vigorously. The batter for this muffin will be on the stiffer side.
Fill the prepared muffin pans ⅔ rd full.
Bake it in the preheated oven for about 20 to 25 minutes or until a toothpick inserted in the center of the muffins come out clean.
Cool completely on wire racks.
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