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Small-batch Orange Muffins
5 from 9 votes

Small-batch Orange Muffins

These Small-batch Orange Muffins are like sweet little bits of sunshine baked up just to brighten your day. They're soft, sweet, and super moist, with a crunchy orange glaze on top.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 5 muffins
Calories: 243 kcal
Course: Breakfast, Snacks
Cuisine: American

Ingredients

Special Equipment
  • Citrus juicer
Muffins
  • 3/4 cup all-purpose flour measured by weight or the spoon and sweep method, 2 tablespoons (105g
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons butter melted and slightly cooled, unsalted, 2 oz
  • 1/4 cup granulated sugar 50g
  • 1/4 cup milk
  • 2 tablespoons orange juice *
  • 2 tablespoons sour cream
  • 1 egg large, white
  • 1 1/2 teaspoon orange zest very lightly packed
Glaze
  • 1/3 cup powdered sugar sifted if lumpy
  • 2 orange juice up to 3 teaspoons
  • 1/2 teaspoon orange zest very lightly packed

Instructions

    Cup of Yum
  1. Preheat your oven to 425°F and line your muffin pan with 5 paper liners.
  2. In a small bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a medium bowl, combine butter, sugar, milk, orange juice, sour cream, egg white, and orange zest, and whisk until smooth. Add flour mixture and stir until just combined. Do not over mix!
  4. Divide batter between 5 prepared muffin cups and bake at 425°F for 8 minutes. Turn the temperature down to 350°F and bake for an additional 5 to 7 minutes, until a toothpick inserted into the center of the muffins comes out with just a few dry crumbs. Allow muffins to cool in the baking pan until cool enough to handle before transferring to a cooling rack and glazing.
Glaze
  1. In a small bowl, whisk together powdered sugar, 2 teaspoons of the orange juice, and orange zest until glaze is smooth. Add up to 1 teaspoon more of orange juice if mixture is too thick to drizzle and spoon glaze over the warm muffins. Allow glaze to set for 10 to 15 minutes and enjoy!

Notes

  • *To measure using the Spoon and Sweep Method, spoon flour into your measuring cup and sweep excess off with the flat of a knife. This will give you the most accurate measurement next to weighing. Too much flour can result in dense, heavy muffins!
  • *You can use fresh orange juice from your orange or store bought. If using fresh, zest your orange before juicing as it's a little difficult/perilous for your knuckles to zest a juiced orange half.
  • These muffins are best on the first day because when stored in an airtight container over night, their moistness will cause the glaze to become syrupy. If making a day in advance, store un-glazed muffins on the counter in an airtight container overnight and add the glaze within a couple hours of serving.

Nutrition Information

Calories 243kcal (12%)

Nutrition Facts

Serving: 5 muffins

Amount Per Serving

Calories 243

% Daily Value*

Calories 243kcal 12%

* Percent Daily Values are based on a 2,000 calorie diet.