Yes, I made more muffins! I had two oranges nearing the end of their life span, and so I turned them into muffiny goodness.
I made the glaze, too, but I kept it on the side so people could determine whether or not they wanted it. The glaze was very, very sweet, and the muffins were perfectly fine without it, so we ended up eating most of them without.
I got this recipe via Annie’s Eats, who got it from “The Pastry Queen” by Rebecca Rather
Yield: about 2 dozen muffins
For the muffins:
1 cup milk
½ cup freshly squeezed orange juice
½ cup sour cream
2 large eggs
2 sticks unsalted butter, melted
3-½ cups all-purpose flour
1 cup sugar
1-½ tablespoons baking powder
½ teaspoon salt
Zest of 1 orange (organic if possible)
For the glaze:
¼ cup freshly squeezed orange juice
1-½ cups confectioners’ sugar
1-2 teaspoons orange zest (organic if possible)
Preheat the oven to 350˚ F. Line 16 wells of a muffin pan (or pans) with paper liners. In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter. Whisk together to blend. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to blend. Pour the wet ingredients into the dry ingredients and mix just until incorporated. Fold in the orange zest with a spatula.
Divide the batter evenly between the prepared muffin cups. Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet.
To make the glaze, combine the orange juice, confectioners’ sugar, and orange zest in a small bowl. Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving. Store in an airtight container.