Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners.
- Melt the unsalted butter in a small saucepan over medium-low heat, then set aside to cool slightly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and kosher salt.
- Combine the granulated sugar with the orange zest in a small bowl, rubbing together until fragrant.
- Juice fresh oranges to obtain roughly 1/3 cup of juice, straining to remove seeds.
- In a large mixing bowl, whisk together the orange sugar mixture with the eggs until frothy, then mix in the melted butter.
- Add the sour cream, orange juice, and vanilla extract to the wet mixture, stirring until combined. Let sit for 10 minutes.
- Gently fold half of the dry mixture into the wet batter, then mix in the remaining flour until no dry streaks are visible.
- Spoon the muffin batter evenly into each cup, filling them about two-thirds full.
- Bake for 5 minutes at 400°F, then lower the temperature to 350°F (175°C) for an additional 10-12 minutes.
- Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the glaze, sift powdered sugar into a bowl, mix in a pinch of salt, and gradually add orange juice until thin and pourable.
- Once the muffins are cool, drizzle or spread the orange glaze over the tops.
Nutrition
Notes
For best results, ensure all ingredients are at room temperature and avoid overmixing the batter to keep muffins fluffy.