Zesty Orange Sour Cream Muffins

Well Good Morning Sunshine. Let me introduce you to my new end of summer friend, the Zesty Orange Sour Cream Muffin. While I absolutely love donuts and pastries to go along my during the week coffee shop beverages, all those calories from that giant croissant or my personal favorite, the Boston creme donut, shouldn’t be in your daily diet. Here is a great recipe to make over the weekend and pack for the car for breakfast on the go during your work week. The citrus will keep you clinging to summer. #teamwakeup

Zesty Orange Sour Cream Muffins
The perfect way to wake up, these muffins are soft and flurry. Recipe adapted from damndelicious.net. Recreated and photographed by Chocolate and Lace.
Recipe type: Breakfast
  • For the Muffins:
  • Zest of 1 orange
  • ¼ cup orange juice
  • 1¾ cup flour
  • ⅔ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 stick or ½ cup butter, melted
  • 1 cup low fat sour cream
  • 1 egg
  • For the Glaze:
  • 1½ cup confectioner's sugar
  • ¼ cup orange juice
  • 2 teaspoons orange zest
  1. Preheat Oven 400 degrees.
  2. Grease 12 cup muffin tin and set aside.
  3. In a large bowl combine flour, sugar, baking powder and salt.
  4. In a small bowl, whisk together melted butter, sour cream, egg, orange juice and zest.
  5. Pour mixture into dry ingredients and mix until moist.
  6. Scoop the batter evenly into muffin tin. Each muffin cup should be ⅓ full.
  7. Bake for 16-18 minutes or until toothpick comes out clean.
  8. To make glaze combine confectioner's sugar, orange juice and orange zest.
  9. Whisk until smooth. You want a texture you can drizzle.
  10. When muffins are down cool for a few minutes and then dip muffin crown into the glaze.
  11. You can also drizzle with a spatula and allow glaze to set.


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