Makes 12 Muffins
These are fantastic morning muffins that are worth that extra effort of juicing fresh oranges. You can also tell people that you got up early and juiced oranges to make muffins and you can feel really good about yourself. I also substituted the butter in this recipe for a scent and taste free coconut oil. They were light, tender and felt a little less sinful.
- 150g granulated sugar
- 1 tablespoon orange zest
- 250g all-purpose flour, sifted
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- 75 g scentless coconut oil
- 60 ml sour cream
- 60 ml whole milk
- 120 ml freshly squeezed and strained orange juice
- ½ teaspoon vanilla extract
- 1 cup add-in of your choice: dark or white chocolate chips, berries, raisins, nuts
- ½ cup granulated sugar
- 1-2 tablespoons orange juice
- Preheat oven to 190C. Grease 12 muffin cups or line them with liner papers.
- In a large bowl, toss together sugar and orange zest. Add flour, baking powder, and salt, and mix to combine. In another medium bowl, whisk eggs with melted butter, sour cream, milk, orange juice, and vanilla extract until well combined. Make a well in the dry ingredients and pour the wet ingredients into it, then stir with a wooden spoon or rubber spatula just until combined. Do not over mix. Fold in add-ins.
- Divide batter evenly between muffin cups (almost all the way to the top). Bake for 15-20 minutes or until a toothpick inserted into the centre of the muffin comes out clean. Allow to cool for 10 minutes, then remove muffins from the tin and transfer to a wire rack to cool completely.
- To make the orange drizzle topping: In a small bowl, sift powdered sugar. Add orange juice, a bit at a time, and whisk until you get a thick yet pourable consistency. Once muffins have cooled, pour glaze over the tops using a tablespoon, letting it drizzle down the sides.