Orange Poppy Seed Muffins

                                 

These truly are the best muffins I have ever had! I am pretty sure I ate about 5 out of the 12 muffins, but that’s ok because I made them.

History of the MuffinThere are two types of muffins the English and the American muffin. American style muffins are a quick bread that is made in individual molds. The molds are necessary due to the mixture being a batter rather than dough. These muffins were originally leavened with potash which produces carbon dioxide gas in the batter. When baking powder was developed around 1857 it put an end to the use of potash as well as to the profitable potash exports to the old country. Now they are any where you go to eat!!

Lets get Cookin’      

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.

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.

êêCritics Ratingêê

Me êêêêê Paul êêêêê John êêêêê Dad êêêêê Mom êêêêê

Would I make them again…

Yes, I am hoping within the next few weeks

What would I change…

I would add a little more sugar to the muffin. I wish it was a bit sweeter.