Sunday, January 5, 2014

Mandarin Orange Glazed Muffins

Hubby and our neighbor loved these.
2 cups all purpose flour
1 tsp baking powder
1/2 tsp kosher salt
1/4 tsp baking soda
1/2 cup Sour Cream (I used a substitute not sour cream)
1/2 cup buttermilk
1/2 cup mandarin oranges in a can (chopped or processed into small pieces)
 1/2 cup mandarin orange juice (from the can of oranges)
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon melted  butter
powdered sugar
4 tsp mandarin juice
Preheat oven to 350°F.  
Line muffin tins with paper liners.
Whisk flour, baking powder, 1/2 teaspoon kosher salt, and baking soda in medium bowl. 
Whisk sour cream, buttermilk and juice in small bowl to blend. 
Using electric mixer, beat sugar, butter, and oranges in large bowl to blend. 
Add eggs 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl. 
Beat in dry ingredients in 3 additions alternately with sour cream/buttermilk mixture in 2 additions. 
Mix just until blended. 
Spoon batter into prepared muffin cups.
Bake muffins until tester inserted into center comes out clean, 20 – 22 minutes. 
Cool in pans 5 minutes. 
Remove muffins from pans and cool on rack.

Mix together melted butter, juice and enough powdered sugar to make a glaze.  
Drizzle or pipe glaze over tops of warm muffins.

Makes 48 mini muffins or 12 large muffins. 

Blog Archive