Instructions

• Preheat the oven to 375°F. Spray mini muffin pans with nonstick spray.
• Zest and juice the medium orange. Reserve 1 teaspoon of the zest for the batter; set the juice aside.
• Make the orange syrup: combine 1/2 cup granulated white sugar and the orange juice in a small microwave-safe bowl. Microwave about 25 seconds, then stir until the sugar dissolves. Set the syrup aside.
• Sift together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt into a medium bowl. Set aside.
• In a large bowl, use an electric mixer to beat 1 cup granulated white sugar, 1/2 cup (1 stick) salted butter (room temperature), and the reserved 1 teaspoon orange zest until light and creamy. Scrape down the bowl as needed.
• Add the flour mixture and 3/4 cup sour cream to the butter mixture alternately, beginning and ending with the flour mixture: add half the flour mixture and beat just until moistened, add half the sour cream and beat just until moistened, add the remaining flour mixture and beat just until moistened, then add the remaining sour cream and beat just until combined. Do not overmix.
• Fold in 1/2 cup raisins and 1/2 cup chopped walnuts if using.
• The batter will be stiff. Spoon the batter into the prepared mini muffin pans, filling each cup nearly full.
• Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Let the muffins sit in the muffin tins for about 10 minutes.
• Gently remove the muffins from the tins, dip the tops quickly into the orange syrup, then place the muffins on a wire rack to cool completely.