Orange Spice Muffins

These Orange Spice Muffins are a delightful blend of bright citrus and warm baking spices. The combination of orange zest and juice infuses each bite with a fresh aroma, while cinnamon, cloves, and nutmeg add a comforting depth of flavor. Made with a mix of all-purpose and whole-wheat flour, they offer a tender crumb that is moist thanks to the addition of sour cream and butter. Perfect for a cozy weekend brunch or a sweet afternoon treat, these muffins pair beautifully with coffee or tea. They are simple to prepare using common pantry staples, making them an accessible yet impressive addition to any baking rotation. Serve them warm for the best experience.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Calories: 224.5

Dietary: Vegetarian

Description

These Orange Spice Muffins are a delightful blend of bright citrus and warm baking spices. The combination of orange zest and juice infuses each bite with a fresh aroma, while cinnamon, cloves, and nutmeg add a comforting depth of flavor. Made with a mix of all-purpose and whole-wheat flour, they offer a tender crumb that is moist thanks to the addition of sour cream and butter. Perfect for a cozy weekend brunch or a sweet afternoon treat, these muffins pair beautifully with coffee or tea. They are simple to prepare using common pantry staples, making them an accessible yet impressive addition to any baking rotation. Serve them warm for the best experience.

Ingredients

1 cup All-purpose flour
1 cup Whole-wheat flour
1 tablespoon Baking powder
1 1/4 teaspoon Ground cinnamon
1/4 teaspoon Ground cloves
1/4 teaspoon Ground nutmeg
1/4 teaspoon Salt
1 Large Egg
1 cup Sour cream
4 tablespoon (1/2 stick) unsalted butter;
1 tablespoon Frozen orange juice concentrate, thawed
1 large Orange, grated zest
1/3 cup Packed light-brown sugar
1 tablespoon Sugar

Directions

1
Preheat the oven to 400 degrees F (200 degrees C).
2
Butter 12 muffin cups or line them with paper liners.
3
In a large bowl, sift together the all-purpose flour, whole-wheat flour, baking powder, 3/4 teaspoon of the cinnamon, the cloves, nutmeg, and salt.
4
In a separate medium bowl, beat the egg with the sour cream.
5
Stir in the melted butter, thawed orange juice concentrate, orange zest, and brown sugar until well combined.
6
Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined; do not overmix.
7
Fill the prepared muffin cups about three-fourths full with the batter.
8
In a small bowl, mix the remaining 1/2 teaspoon of cinnamon with the 1 tablespoon of sugar and sprinkle evenly over the top of each muffin.
9
Bake in the preheated oven for 20 to 25 minutes, or until the muffins are lightly browned and springy to the touch.
10
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 224.5kcal

% Daily Value *
Total Fat 9.1g14%
Saturated Fat 5.2g26%
Cholesterol 37.0mg13%
Sodium 593.1mg25%
Total Carbohydrate 31.4g11%
Dietary Fiber 2.8g12%
Sugars 1.1g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, use fresh orange zest. If frozen orange juice concentrate is unavailable, you can substitute with fresh orange juice and a little extra zest, though the flavor will be slightly less concentrated.

These muffins store well in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 1 month.

Ensure the butter is melted but not hot when adding it to the egg mixture to avoid curdling the sour cream or cooking the egg prematurely.

Keywords: orange, muffins, spice, cinnamon, cloves, nutmeg, zest, whole wheat, sour cream, baking, breakfast, brunch, citrus, homemade, easy, vegetarian, quick bread

Read it online: https://www.chefs-mate.com/recipe/orange-spice-muffins/