Best Orange Sour Cream Muffins Recipes

CRANBERRY-ORANGE SOUR CREAM MUFFINS

Steps:

• In a mixing bowl, beat together sugar and egg.
• Add milk, sour cream and oil.
• In another bowl, combine flour, baking powder, baking soda and salt.
• Add to wet ingredients just until blended then fold in cranberries and orange zest.
• Pour batter into greased or paper-lined muffin cups.
• Bake at 375 degrees for 15 to 18 minutes or until muffins test done.
• Remove muffins from cups to a wire rack.
• Let cool before frosting.

ORANGE SCENTED SOUR CREAM MUFFINS WITH POPPY SEED STREUSEL

Steps:

• Preheat oven to 375 and prepare muffin tins.
• Prepare Struesel - combine all ingredients. Set aside.
• For the muffins, in a large bowl, combine flour, sugar, baking powder, baking soda and salt, if using, until combined. Make a well in the center.
• In a separate medium bowl, combine buttermilk and remaining muffin ingredients.
• Pour mixture into well of flour mixture.
• Stir with a wooden spoon until just combined - will be lumpy.
• Spoon batter into muffin cups and sprinkle evenly with poppy seed struesel.
• Bake for 18-20 minutes until golden brown.
• Remove to wire racks to cool immediately.
• These freeze well. Place on counter several hours until thawed or, if eating directly from freezer, reheat in microwave for 15 seconds until warm (not hot).

ORANGE SOUR CREAM MUFFINS

Steps:

• In a bowl, combine the flour, sugar, pecans, baking soda and salt. In another bowl, whisk the egg, sour cream, butter and orange juice concentrate. Stir into the dry ingredients just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm.

ORANGE SOUR CREAM MUFFINS

Steps:

• In a bowl, combine the flour, sugar, pecans, baking soda and salt. In another bowl, whisk the egg, sour cream, butter and orange juice concentrate. Stir into the dry ingredients just until moistened.
• Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm. Yield: 1 dozen.