Sour Cream ORANGE MUFFINS

Table of Contents: CAKES, SWEET BREADS, & FROSTINGS AND BREAKFAST

 

2¾ cups plain flour

1 tsp. baking soda

2 tsp. baking powder

1 stick (½ cup) butter, softened

1½ cups granulated sugar, plus extra for garnish

2 eggs, well beaten

12 oz. (1 ½ cups) sour cream

½ cup orange juice

* Zest of 1 large orange, divided

1 tsp. vanilla extract

 

 

 

 

 

COOKING TIP: To zest - finely grate only the thin orange-colored skin of an orange.

Grating too deeply produces a bitter taste.

 

After grating the orange for the zest, sprinkle a pinch or two of granulated sugar on the zest.  Mix the sugar with the zest to keep the pieces from clinging to each other and forming a “zest clump”.

 

Place an oven rack at the center level of the oven.  Preheat the oven to 425 degrees.  Line muffin pans with paper or aluminum foil bake cups to hold 24 muffins.

 

Measure the flour and sift; then re-measure the flour.   Sift the second measurement of flour again with the soda and baking powder.

 

In an electric mixer bowl, cream the butter and sugar until light and fluffy.  From this point onward, add ingredients to just blend, avoiding over-mixing.  Alternate adding the eggs, flour mixture, and sour cream.  Then, add the orange juice, 1 T. of the orange zest (with the

extra sugar in it), and the vanilla to blend.

 

Fill the muffin bake cups 2/3 full.  Sprinkle ¼ to ½ tsp. of additional granulated sugar over the tops. Bake in the preheated oven, on the center rack level, for about 20 minutes.  The muffins should test done all the way through and be golden brown.

 

Makes: 24 muffins.

 

The recipe is for a simple, lightly sweet, muffin with fresh orange flavor.  It is equally good as a dessert or as a snack.  Try it also for breakfast.  Mmmmm!

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