Mini Orange Muffins

These orange muffins are one of my signature dishes. I got the recipe from my dear friend Deb. It was one of her mom’s specialties. I’m glad they were willing to share, because these are amazing!! Full disclosure dipping the muffins at the end is messy but if you plan for it no worries. I have a tip to keep the mess under control. Here’s how to make the best orange muffins you’ve had in a long time.

juice of one orange or 1/2 cup juice from concentrate

1 cup sugar

1/2 cup butter (at room temperature)

1 cup sugar

3/4 cup sour cream

2 cups flour

1 tsp baking soda

1 tsp salt

The zest of one orange

Mix the orange juice and one cup of sugar together. Set aside for dipping after the muffins have baked and cooled slightly.

Cream together the remaining one cup of sugar and the butter. Add the sour cream alternating with the dry ingredients. Add the orange zest, try not to over mix. This is a stiff batter. Using a well greased mini-muffin tin, spoon batter into cups about three quarters full.

Bake at 375° for 12 to 15 minutes. Cool slightly in pan. While the muffins are still warm dip them in the sugar and orange juice mixture. I usually set up a wire rack on a cookie sheet or cutting board so the muffins can drip safely. These little babies drip…a lot. But the sugar juice combo makes a little crust on top that is The Bomb. They end up being two bites of heaven. Enjoy!