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We’ve made it through another week of quarantine! Which means another week of Sunday morning family breakfasts. This week, I realized we have a lot of citrus on hand, so I made these Glazed Orange Muffins. To liven things up a bit (because you need any livening possible during quarantine) I added some lime zest and juice as well.
Our family has officially been in quarantine for 43 days. Jake is still going in to the office every day, but the kids and I have only left to do our Walmart grocery pickup runs. I’m definitely a homebody, but this is a lot of days to be home. I’m ready to go inside somewhere – anywhere – that isn’t my own house.
At the beginning of the quarantine, normal groceries were hard to come by. Our family normally eats five pounds of halo clementines every week, but we could only find navel oranges. I assumed those would be fine, but apparently my kids find them repulsive.
By quarantine day 43, they were starting to look a little sad. Glazed Orange Muffins to the rescue!
Prepping the Glazed Orange Muffins
These muffins come together quickly and are moist and light. The key to most muffins and quick breads is to very carefully mix the ingredients to be sure they are not over-mixed. Otherwise you will end up with a dense hockey puck.
I added all dry ingredients to a large mixing bowl and used a microplane zester to add the orange and lime zest to the top. I used almost all of the zest from two oranges and one lime for the muffin and saved the rest for the glaze.
I mixed the wet ingredients in a separate bowl well before adding them to the dry ingredients and gently folding them in. The batter is very thick!
This batter is enough for 12 muffins, filling the tins about three-quarters full. Plenty for breakfast for a family of four, plus extra for snacks!
Glazing the Muffins
These orange muffins are great alone, but adding the glaze kicks them up a notch! I used the zest set aside, along with powdered sugar and some lime and orange juice to whip up a quick glaze.
Once the muffins were out of the oven, I let them cool in the pan for a few minutes and out of the pan for about five minutes prior to adding the glaze.
I used a spoon to drizzle the glaze over the warm muffins. It’s a thin enough glaze that it also seeps inside. No need for butter!
This was the perfect spring breakfast for our family. I hope yours enjoys it too!
Glazed Orange Citrus Muffins
Notes
I like to add other citrus fruit juice and zest to these muffins. For the batch pictured in this post, I used lime juice and zest for approximately a fourth of the recipe.
This recipe would also be delicious with blueberries or cranberries added.
Ingredients
For the Muffins:
- 1 3/4 c all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2/3 c sugar
- 2 Tbsp orange zest
- 1/2 c canola oil
- 1 egg
- 1/4 c orange juice
- 1 c sour cream
For the Glaze:
- 3/4 c powdered sugar
- 1/4 c orange juice
- Zest from 1 orange (optional)
Instructions
- Preheat oven to 350*. Spray a 12 count muffin tin with non-stick cooking spray.
- Mix flour, baking powder, salt, sugar, and orange zest in a large mixing bowl with a whisk. In a separate bowl, combine the canola oil, egg, orange juice, and sour cream. Add the wet ingredients to the dry ingredients and mix just until combined.
- Spoon batter into muffin tin until each cup is about 3/4 full. Bake for 18-22 minutes or until a toothpick inserted into the middle comes out clean.
- While the muffins are baking, mix the glaze with a whisk. Let muffins cool for a few minutes out of the pan before glazing.
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