Wednesday, March 16, 2011

orange poppy seed muffins

I made these muffins last week. They were probably the best muffins I've ever made in my life. The house smelled so good while they were baking. And when they were still warm and the glaze was dripping down the sides. . . oh my! These are the kind of muffins you feel like you should take to a lady who's just had a baby, or a shut in, or your next door neighbor. But I didn't. I got the recipe here, which was actually a link from another blog I read, but since I'm nice, here it is for your convenience.
2/3 cup granulated sugar
zest and juice of 1 orange
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1/2 cup butter (1 stick)
1 Tablespoon poppy seeds
For the glaze:
1-1/2 cups powdered sugar
3 tablespoons fresh squeezed orange juice

Preheat oven to 400 degrees. Grease 12 cup muffin pan or line with paper cups.

Melt 1/2 cup of butter and set aside to cool.

In a large bowl, zest the orange and add sugar. Using your hands, rub the orange zest and sugar together until well blended and fragrant. Add flour, baking powder, baking soda, salt and poppy seeds. Mix until well blended.

In a separate bowl whisk together sour cream, eggs, vanilla, orange juice, and melted butter until well blended. Pour liquid mixture over the dry ingredients. Gently stir until just combined. Do not over mix, a few lumps are fine.

Spoon into muffin pan. Bake at 400 degrees for 15 – 18 minutes, or until golden brown and cake tester comes out clean.

While the muffins are baking, make the glaze by whisking together the powdered sugar and 3 tablespoons orange juice until smooth.

Remove muffins from pan, place on a cooling rack with a cookie sheet beneath to catch the overspill. Allow to cool for a few minutes before drizzling the glaze over muffins.

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