Ingredients for Mini Orange Muffins
- 1/2 cup granulated sugar + 1/4 cup granulated sugar
- Orange, Juice Of
- 1/2 cup (1 stick) softened unsalted butter
- 1/2 cup sour cream
- Flour
- Baking Soda
- Salt
- Orange Zest
- 1/2 cup raisins
- 1/4 cup chopped nuts (pecans or walnuts)
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How to Make Mini Orange Muffins
- Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners or grease well.
- In a small bowl, whisk together 1/4 cup granulated sugar and 2 tablespoons orange juice. Set aside for dipping later.
- In a large bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 1/2 cup granulated sugar until light and fluffy.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a medium bowl, beat 1/2 cup sour cream and 1 large egg.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in 1 tablespoon finely grated orange zest, 1/2 cup raisins, and 1/4 cup chopped nuts (pecans or walnuts work well).
- Fill the prepared mini muffin cups about 2/3 full.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- While still warm, dip the tops of the muffins into the reserved sugar-orange juice mixture.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
50g
Fat
13g
Carbs
6g
