The Soup Diva

For the muffins:

• 1 cup milk
• ½ cup freshly squeezed orange juice (about 2 large oranges)
• ½ cup sour cream
• 2 large eggs
• 2 sticks butter, melted
• 3½ cups all-purpose flour
• 1½ cups sugar
• 1½ Tbsp baking powder
• ½ tsp salt
• Zest of 2 oranges
• ½ tsp orange extract (optional)

For the glaze:

• ¼ cup orange juice (use leftover freshly squeezed and supplement with store-bought)
• 1¼ cups confectioners sugar

 
Preheat the oven to 350˚ F.  In a medium mixing bowl, melt the butter in microwave. Add the milk, orange juice and sour cream; stir to cool down butter and then add eggs (and extract if using).  Whisk together to blend.  In a large mixing bowl, add 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.
Spoon or scoop batter into muffin pan(s) (24 regular or 48 mini). Bake about 18-20 minutes, or until a pick inserted in the center comes out clean.  Let cool in the pan a few minutes, then transfer to a wire rack placed over a baking sheet.

To make the glaze, combine the orange juice and confectioners’ sugar in a small bowl.  Whisk together until smooth, adding more juice a bit at a time if necessary to achieve your preferred consistency.  Spoon the glaze over the muffins while they are still warm.  Allow the glaze to set before serving. Still moist and delicious the next day!