Orange Everyday Muffins
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
12
servingsPrep time
15
minutesCooking time
35
minutesI love these muffins. They are wonderful without being to sweet. They make a delicious addition to brunch or breakfast or for school snacks. I have made these serval times and added blueberries or other fruits and even dried fruit. These are a nice change from everyone’s favorite blueberry muffin. I also sprinkle with a little vanilla sugar before baking. These can be baked 2 days ahead of time and stored at room temperature in an air tight container.
Ingredients
1 cup butter, (2 sticks) butter, room temperature
2 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon Kosher salt
1 Tablespoon finely grated orange zest
1 3/4 cups sugar
2 large eggs
1 teaspoon vanilla
1/3 cup fresh squeezed oj
1 cup 1/2 and 1/2
Directions
- Preheat oven to 375. Line a muffin pan with muffin cups. Spray top of pan with baking spray.
- Whisk flour, baking powder, and salt in a medium bowl.
- Using an electric mixer on medium low speed, mix orange zest and 1 3/4 cups sugar in a large bowl combined and very fragrant about 1 minute. Increase speed to medium high and add 1 cup butter and beat until combined, about 2 minutes. Add eggs, one at a time, beating until incorporated after each addition. Beat in vanilla.
- Reduce mixer to medium low and alternate adding oj and dry ingredients and half and half, one third at a time, mixing until incorporated after each addition. Let the batter sit for at room temperature for 10 minutes undisturbed.
- Divide batter evenly among muffin cups and sprinkle with vanilla sugar. Bake muffins for 20-25 minutes until a toothpick comes out clean. Let cool in pan for 15 minutes, then transfer muffins to wire rack and let cool completely or eat warm.
