Small-batch Orange Muffins
Ingredients
The muffins
-
¾
cup
all-purpose flour
-
2
tablespoons
all-purpose flour
-
1
teaspoon
baking powder
-
⅛
teaspoon
salt
-
4
tablespoons
unsalted butter
-
¼
cup
granulated sugar
-
¼
cup
milk
-
2
tablespoons
orange juice
-
2
tablespoons
sour cream
-
1
large
egg white
-
1½
teaspoons
orange zest
The glaze
-
⅓
cup
powdered sugar
-
2 to 3
teaspoons
orange juice
-
½
teaspoon
orange zest
Instructions
- Preheat the oven to 425°F and line a muffin pan with 5 paper liners.
- In a small bowl, whisk together flour, baking powder, and salt.
- In a medium bowl, combine melted butter, sugar, milk, orange juice, sour cream, egg white, and orange zest, and whisk until smooth.
- Add the flour mixture and stir until just combined, being careful not to overmix.
- Divide the batter between the 5 muffin cups and bake at 425°F for 8 minutes.
- Lower the temperature to 350°F and bake for an additional 5 to 7 minutes until a toothpick comes out with a few dry crumbs.
- Allow the muffins to cool in the pan before transferring to a cooling rack.
- For the glaze, whisk together powdered sugar, 2 teaspoons of orange juice, and orange zest until smooth, adding more juice if necessary.
- Spoon the glaze over the warm muffins and let it set for 10 to 15 minutes before serving.
Nutrition Facts (estimated)
Servings
5 muffins
Calories
243
Total fat
10g
Total carbohydrates
36g
Total protein
3g
Sodium
150mg
Cholesterol
0mg
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