Orange Muffins with Orange Glaze

We tried a new recipe today - from Annie's Eats - these are delicious! I made a few changes, but nothing drastic - just increased the orange juice, decreased the milk, and added in whole-grain flour (we prefer King Arthur). Makes 2 dozen.

Ingredients:

For the muffins:

1/2 cup milk

1 cup freshly squeezed orange juice

½ cup sour cream

2 large eggs

2 sticks (16 tbsp.) unsalted butter, melted

3½ cups all-purpose flour (I used half white whole wheat)

1 cup sugar

1½ tbsp. baking powder

½ tsp. salt

Zest of 1 orange (organic if possible)

For the glaze:

¼ cup freshly squeezed orange juice

1½ cups confectioners' sugar

1-2 tsp. orange zest (organic if possible)

Directions:

Preheat the oven to 350˚ F. Line 24 wells of a muffin pan (or pans) with paper liners (or spray with nonstick spray)  In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter. Whisk together to blend. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to blend. Pour the wet ingredients into the dry ingredients and mix just until incorporated. Fold in the orange zest with a spatula.

Divide the batter evenly between the prepared muffin cups. Bake about 16-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet.

To make the glaze, combine the orange juice, confectioners' sugar, and orange zest in a small bowl. Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving. Store in an airtight container.
from Annie's Eats