Small-batch Orange Muffins

Name: Small-batch Orange Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Cuisine: American
Ingredients: ¾ cup All-Purpose Flour (3/4 cup + 2 tablespoons (105g) all-purpose flour); 1 tsp Baking Powder (1 teaspoon baking powder); 0.13 tsp Table Salt (1/8 teaspoon salt); 4 tbsp Unsalted Butter (4 tablespoons (2oz) unsalted butter (melted and slightly cooled)); ¼ cup Granulated Sugar (1/4 cup (50g) granulated sugar); ¼ cup Whole Milk (1/4 cup milk); 2 tbsp Orange Juice (2 tablespoons orange juice (*) + 2 to 3 teaspoons orange juice — up to 3); 2 tbsp Sour Cream (2 tablespoons sour cream); 1 piece Egg White (1 large egg white); 2 tsp Orange Zest (1 1/2 teaspoon orange zest (very lightly packed) + 1/2 teaspoon orange zest (very lightly packed)); ⅓ cup Icing Sugar (1/3 cup (40g) powdered sugar (sifted if lumpy))

Small-batch Orange Muffins - Breakfast,Snack (American)

25 minAmerican

Servings5

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Steps

1Preheat your oven to 425°F and line your muffin pan with 5 paper liners.
2In a small bowl, whisk together flour, baking powder, and salt. Set aside.
3In 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!
4Divide 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.
5Glaze
6In 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!