Side Pannel
Orange Strawberry Muffins
Orange Strawberry Muffins
- Recipe Submitted by maryjosh on 09/24/2018
Ingredients List
- 2 1/2 cups unbleached, all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 cup granulated sugar
- 8 ounces sour cream
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1/4 cup fresh orange juice
- 2 large eggs, lightly beaten
- 1 1/2 cups diced fresh strawberries
- coarse sugar for topping, if desired
Directions
Preheat oven to 400 degrees. Lightly grease 15-16 muffin cups with vegetable spray. Set aside.
In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and 3/4 cup of granulated sugar. Make a well in the center.
In a small mixing bowl, combine the sour cream, melted butter, vanilla, orange zest and orange juice. Add the lightly beaten eggs and fold together until blended using a rubber spatula. Add the sour cream mixture to the flour and sugar. Stir until the dry ingredients are moistened. Gently fold in the strawberries and any juice. Spoon the batter into the prepared muffin tin, filling each three-fourths full. Allow the muffins to rest for 10-15 minutes before baking.
When ready to bake, sprinkle coarse sugar on top and bake for 18 minutes or until golden brown. Test with a wooden toothpick inserted into the center, it should come out clean. Cool the muffins in the pan on a rack for 5 minutes. Remove from the pan and cool. Serve barely warm or at room temperature.
In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and 3/4 cup of granulated sugar. Make a well in the center.
In a small mixing bowl, combine the sour cream, melted butter, vanilla, orange zest and orange juice. Add the lightly beaten eggs and fold together until blended using a rubber spatula. Add the sour cream mixture to the flour and sugar. Stir until the dry ingredients are moistened. Gently fold in the strawberries and any juice. Spoon the batter into the prepared muffin tin, filling each three-fourths full. Allow the muffins to rest for 10-15 minutes before baking.
When ready to bake, sprinkle coarse sugar on top and bake for 18 minutes or until golden brown. Test with a wooden toothpick inserted into the center, it should come out clean. Cool the muffins in the pan on a rack for 5 minutes. Remove from the pan and cool. Serve barely warm or at room temperature.
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