Muffins are a popular item in my house: they’re simple for me to make, and they’re quick and easy to eat; no plate, forks, or even napkins are required.
Therefore, these muffins were quite a hit. They’re very simple muffins with a pinch of zest and a bit of juice. And, of course, you have the option to spice this recipe up a bit: use blood oranges instead of regular, and add 2 tablespoons of poppy seeds.
Either way, everyone will love these light and fluffy orange muffins!
- 2/3 cup white sugar
- zest of two small blood oranges
- 2 cups of flour
- 2 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ¾ cups sour cream
- juice of two small blood oranges
- 2 eggs
- 1 ½ tsp. vanilla
- ½ cup unsalted butter, softened
- 2 tbsp. poppy seeds
- turbinado (course) sugar, to top
- 1. Preheat oven to 400F. Line muffin trays with paper liners or oil.
- 2. In a medium bowl, combine flour, baking powder, baking soda, and salt.
- 3. Mix together the sugar and orange zest until it resembles wet sand. In a large bowl, combine the sour cream, orange juice, eggs, vanilla, softened butter and blood orange sugar until creamy. Slowly add the flour mixture. Add poppy seeds.
- 4. Pour batter into muffin tins until ¾ full. Sprinkle tops with turbinado sugar. Bake in the oven for 16-18 minutes.
- make regular orange muffins by using plain oranges and omitting the poppyseed.