Orange Mini Muffins
Bright and fluffy Orange Mini Muffins bursting with fresh citrus flavor, perfect for breakfast or a snack with optional raisins and walnuts for extra texture!
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Zester and juicer
Ingredients
- 1/2 cup granulated white sugar for sweetness without overpowering the orange flavor
- 1 medium orange zested and juiced
- 2 cups all-purpose flour base of the muffins
- 1 teaspoon baking soda for rise
- 1 teaspoon salt to enhance flavors
- 1 cup granulated white sugar to balance tartness
- 1/2 cup salted butter at room temperature (1 stick)
- 1 teaspoon orange zest extra orange flavor
- 3/4 cup sour cream keeps muffins moist
- 1/2 cup raisins optional
- 1/2 cup chopped walnuts optional
Instructions
Orange Mini Muffins
- Preheat your oven to 350°F (175°C) to ensure even baking and good rise.
- Grease your mini muffin tin with butter or line it with mini muffin liners to prevent sticking.
- In a large mixing bowl, whisk together the flour, baking soda, salt, and 1/2 cup granulated sugar to evenly distribute the leavening agent.
- In another bowl, cream together the room temperature butter and remaining 1 cup sugar until light and fluffy, incorporating air for a lighter muffin.
- Stir in the orange zest and juice from the orange into the butter-sugar mixture to create a fragrant base.
- Add the sour cream to the orange mixture and combine well to add moisture and richness.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix; a few lumps are okay.
- Gently fold in the optional raisins and walnuts if using, adding texture and flavor.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Remove muffins from the oven and let cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- For dairy-free versions, substitute sour cream with coconut cream or dairy-free yogurt and butter with coconut oil.
- Use a gluten-free flour blend to make these muffins gluten-free.
- Do not overmix the batter to avoid dense muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Optional add-ins like chocolate chips or dried cranberries can be used instead of raisins and walnuts.