It’s my turn! I selected this week’s Project Pastry Queen recipe: Essence of Orange Muffins. These muffins are an excellent vehicle for beautiful, whatever berry is in-season. And I picked them solely because someone got a little carried away and picked up her weight in cranberries at Costco. And I didn’t want to pick something overly complicated and out of place for the week of Thanksgiving. Because I think probably all of the PPQ members have plenty on their plates this week.
These muffins are moist, tender, and have just a hint of orange. Add half a bag of fresh cranberries and some toasted walnuts into the batter and you have a pretty darn good breakfast! Check out the PPQ blogroll for the other members’ take on the muffins.
The perfect pairing of cranberry in orange, in muffin form.
- For the muffins
- 1 cup milk
- 1/2 cup fresh squeezed orange juice
- 1/2 cup sour cream
- 2 large eggs
- 2 sticks butter, melted and cooled slightly
- 3 1/2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 Tbsp baking powder
- 1/2 tsp salt
- zest of 1 orange
- For the glaze
- 1/4 cup fresh squeezed orange juice
- 1 1/2 cups powdered sugar
- 1 tsp orange zest
- Preheat oven to 350. Prepare two muffin tins with non-stick spray or muffin liners.
- Whisk together the milk, OJ, sour cream, eggs, and butter.
- Combine flour, sugar, baking powder, and salt in a large bowl.
- Pour the milk mixture into the dry ingredients and stir just until the flour is incorporated.
- Gently fold the orange zest into the batter.
- Spoon the batter into the muffin pans, filling each cup ~3/4 full.
- Bake ~20 minutes, or until a skewer comes out with moist crumbs attached.
- Cool the muffins in the pans for 5 minutes before removing and transferring to a cooling rack.
- Combine the orange juice, powdered sugar, and zest in a medium bowl. Spread over each muffin.
Yields: 15 muffins
Estimated time: 35 minutes