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Homemade Orange Mini Muffins photo

Orange Mini Muffins

These Orange Mini Muffins are bursting with vibrant citrus flavor! Moist, fluffy, and easy to make, they’re perfect for breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 servings

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Ingredients
  

  • 1/2 cup granulated white sugar for sweetness and balance
  • 1 medium orange zested and juiced for vibrant flavor
  • 2 cups all-purpose flour the base of your muffins
  • 1 teaspoon baking soda for leavening
  • 1 teaspoon salt to enhance flavor
  • 1 cup granulated white sugar for sweetness and moisture
  • 1/2 cup salted butter at room temperature for richness
  • 1 teaspoon orange zest for an extra punch of flavor
  • 3/4 cup sour cream keeps the muffins moist and fluffy
  • 1/2 cup raisins optional, for added sweetness and chew
  • 1/2 cup chopped walnuts optional, for crunch and flavor

Instructions
 

  • Step 1: Preheat the Oven
    Begin by preheating your oven to 350°F (175°C). This step is crucial for ensuring your muffins bake evenly and rise beautifully.
  • Step 2: Prepare Muffin Tin
    Grease your muffin tin with butter or non-stick spray, or line it with mini muffin liners for easy removal.
  • Step 3: Mix Dry Ingredients
    In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and 1/2 cup of granulated white sugar. This will help to evenly distribute the leavening agent throughout the flour.
  • Step 4: Cream Butter and Sugar
    In another bowl, cream the room temperature salted butter with the remaining 1 cup of granulated white sugar. Use a hand mixer or stand mixer to beat them together until the mixture is light and fluffy, which should take about 2-3 minutes.
  • Step 5: Incorporate Orange Juice and Zest
    Add the orange juice and 1 teaspoon of orange zest to the creamed butter and sugar mixture. Mix until well combined.
  • Step 6: Add Sour Cream
    Next, fold in the sour cream gently until the mixture is smooth. This will contribute to the muffins’ moist texture.
  • Step 7: Combine Wet and Dry Ingredients
    Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  • Step 8: Optional Add-Ins
    If you’re using raisins or chopped walnuts, fold them into the batter now. These optional ingredients add an extra layer of flavor and texture to your muffins.
  • Step 9: Fill Muffin Tin
    Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows enough room for the muffins to rise without overflowing.
  • Step 10: Bake
    Place the muffin tin in the preheated oven and bake for about 15-18 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them towards the end to prevent overbaking.
  • Step 11: Cool
    Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely.

Notes

  • These muffins can be made ahead of time; store the batter in the refrigerator overnight.
  • For a vegan version, substitute butter with coconut oil or a dairy-free alternative.
  • Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
Keyword Citrus, Easy, Muffins