GLAZED ORANGE MUFFINS

Glazed Orange Muffins  

(adapted from The Pastry Queen by Rebecca Rather)

Makes 2 dozen muffins

Ingredients 

1 cup milk
½ cup freshly squeezed orange juice
½ cup sour cream
2 large eggs
2 sticks unsalted butter, melted

1 teaspoon vanilla
3½ cups all-purpose flour
1 cup sugar
1½ tablespoons baking powder
½ teaspoon salt
zest of 1 orange (or 3-4 clementines)

Glaze 

 
¼ cup freshly squeezed orange (or clementine) juice
1½ cups powdered sugar
1-2 tsp. orange zest 

Preheat the oven to 350˚ F.  Line 24 wells of a muffin pan (or pans) with paper liners.  Mix dry ingredients in and then add wet ingredients.  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, powdered 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.