½ cup orange juice (118 ml) (2 plus half navel oranges)
2 cupall-purpose flour (260 g)
1egg (large)
½ cup sour cream (120 g)room temperature
1teaspoonbaking soda (5 g)
¼ teaspoonsalt (1.5 g)
1tablespoon orange zest (6 g) grated
Orange Drizzle:
½ cupicing sugar (65 grams)
1-2tablespoonorange juice (28 grams)
Instructions
Preheat the oven to 375 F. Fill the 12-cup muffin pan with 10 liners.
Sift together flour, baking soda and salt in a mixing bowl and set aside.
Cream butter and sugar until it is combined well and the texture is pale in color. Add the egg and orange zest and beat. Now add orange juice and sour cream and mix again.
Add flour mixture and mix until combined.
Take an ice-cream scoop and pour two scoops in the muffin liners until it is filled till the top. This will make 10 jumbo size muffins.
Put the muffins tray in the pre-heated oven. It will take about 16-18 minutes to bake. Insert a cake tester or a match-stick in the middle of the muffins, if it comes out clean with a few crumbs, the muffins are ready.
Put them on a rack to cool. Drizzle the icing sugar mixture over the muffins if you like.
Notes
Room Temperature Ingredients: Make sure you are using the ingredients at room temperature for this recipe. The ingredients will combine better and will help with an even bake. Full fat Sour Cream: Use full fat sour cream for these orange muffins. The full-fat sour cream will give it a creamy and dense crumb that you will adore.