Orange Muffins with Sour Cream and Cinnamon
These orange muffins are delicious. They're tender, moist, and packed with real citrus flavor thanks to fresh orange zest and juice. A touch of cinnamon adds warmth, and a simple orange glaze gives them a sweet finish. Perfect for citrus season or anytime you want a bright, bakery-style muffin at home.
Servings: 12 muffins
Calories: 395kcal
Ingredients
Orange Muffin Batter
- 8 tablespoons (113 grams) unsalted butter, melted
- 2 cups (250 grams) unbleached all-purpose flour
- 2 teaspoons (8 grams) baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon Diamond kosher salt
- 3/4 cup (150 grams) granulated sugar
- 3 tablespoons (18 grams) orange zest about 4 oranges
- 2 large (100 grams) eggs room temperature
- 1 cup (240 grams) full-fat sour cream room temperature
- 4 tablespoons (60 ml) orange juice fresh squeezed
- 1 teaspoon pure vanilla extract
Orange Glaze (Optional)
- 1 cup (120 grams) powdered sugar sifted
- 4-5 teaspoons orange juice fresh squeezed
- 1/16 teaspoon kosher salt
Instructions
- Preheat the oven to 400°F. Place muffin liners in a 12-cup muffin pan.
Make the Muffin Batter
- Melt the butter over medium-low heat and cool until it is barely warm. Whisk the flour, baking powder, baking soda, cinnamon, and salt in a bowl for 30 seconds to thoroughly combine.
- Place the sugar in a small bowl and place it on a kitchen scale. Zest the orange into the same bowl on top of the sugar until you have 18 grams. Use your fingers to rub the orange zest into the sugar until the sugar turns orange and takes on a sandy texture.
- Juice the oranges until you have 1/3 cup of juice.
- Place the orange sugar in a large mixing bowl. Add the eggs and whisk until lighter in color, about 1 minute. Whisk in the cooled melted butter. Next, whisk in the sour cream, 1/4 cup orange juice, and vanilla extract. Let the batter sit for 10 minutes.
- Add half of the flour mixture and fold it in with a silicone spatula until incorporated. Add the remaining flour mixture and fold it in until no streaks of flour remain.
Bake the Muffins
- Divide the batter evenly between the 12 muffin cups.
- Bake the muffins at 400°F for 5 minutes, then without opening the oven door, reduce the temperature to 350°F and bake for another 10-12 minutes.
- Remove the muffins from the oven and cool for 5 minutes in the pan, then move the muffins to a wire cooling rack. If you are adding the orange glaze, let the muffins cool completely.
Make the Orange Glaze
- Sift the powdered sugar into a bowl. Add the salt. Add 3 teaspoons of orange juice and stir, then add the orange juice 1/2 teaspoon at a time until desired consistency is achieved. For this you want a thin glaze so it flows over the muffin top.
- Add about 1 teaspoon of glaze to the top of each muffin and spread it across the top.
Store the Muffins
- The muffins can be stored at room temperature in an airtight container for up to 3 days.
Notes
Weigh the ingredients: To avoid muffins that are dry or sink in the middle, weigh your flour. I also weigh my the butter, because while butter in the U.S. comes in sticks that are supposed to weigh 113 grams they very rarely do.
Use room temperature ingredients: This helps everything blend smoothly and gives you a more even texture. Take out the eggs the night before and measure out the sour cream about an hour before you're ready to start baking.
Orange Zest: This recipe uses 3 tablespoons of orange zest for a pronounced orange flavor. Orange zest is milder and sweeter than lemon zest, so don't be afraid of the larger quantity. You'll need about 4-5 medium oranges to get 3 tablespoons of zest.
Cinnamon: The cinnamon adds a warm, complementary note that appears as an aftertaste rather than competing with the orange. It creates a cozy, spiced quality without overpowering the citrus.
Freezing Without Glaze: To freeze the muffins, wrap each unglazed muffin individually in plastic wrap. Store the wrapped muffins in a freezer-safe bag or container. Label and date the bag and freeze for up to 2 months. To serve, thaw the muffins overnight in the refrigerator or at room temperature for about an hour. Warm the muffins in the microwave or in the oven for 5 minutes at 350°F. Make the glaze fresh and add it to the warmed muffins just before serving.
Nutrition
Calories: 395kcal | Carbohydrates: 67g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 238mg | Potassium: 94mg | Fiber: 2g | Sugar: 35g | Vitamin A: 401IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 2mg