Orange Tea Muffins

These Orange Tea Muffins are a delightful twist on traditional breakfast baking, offering a burst of fresh citrus flavor in every bite. The tender crumb is studded with plump raisins and crunchy nuts, providing a wonderful textural contrast. The standout feature is the signature orange-sugar syrup dip, which creates a glossy, sweet crust that complements the moist interior. Made with simple pantry staples like butter, sour cream, and fresh orange juice, these muffins come together quickly. They are an excellent choice for weekend brunches, holiday morning gatherings, or as a sweet treat paired with your favorite cup of tea. Their portable size makes them ideal for potlucks or lunchbox additions.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 36

Calories: 664.2

Dietary: Vegetarian

Description

These Orange Tea Muffins are a delightful twist on traditional breakfast baking, offering a burst of fresh citrus flavor in every bite. The tender crumb is studded with plump raisins and crunchy nuts, providing a wonderful textural contrast. The standout feature is the signature orange-sugar syrup dip, which creates a glossy, sweet crust that complements the moist interior. Made with simple pantry staples like butter, sour cream, and fresh orange juice, these muffins come together quickly. They are an excellent choice for weekend brunches, holiday morning gatherings, or as a sweet treat paired with your favorite cup of tea. Their portable size makes them ideal for potlucks or lunchbox additions.

Ingredients

2 cup Sugar -- divided
1/2 cup Fresh orange juice
1/2 cup Butter or margarine -- softened
1 teaspoon Orange peel -- grated
1 teaspoon Baking soda
1 teaspoon Salt
1/2 cup Sour cream
1/2 cup Raisins
1/2 cup Chopped nuts
2 cups All-purpose flour

Directions

1
Preheat oven to 375&# 194;Â°F (190ÃÂ°C). Grease 36 mini muffin cups (1 3/4 inches in diameter).
2
In a small bowl, mix 1/2 cup of the sugar with the fresh orange juice. Set aside.
3
In a large bowl, cream the softened butter and the remaining 1 1/2 cups sugar until light and fluffy.
4
Blend in the sour cream until smooth.
5
In a separate bowl, combine the flour, baking soda, and salt.
6
Add the dry ingredients to the creamed mixture. Beat at low speed just until combined. Do not overmix.
7
Stir in the grated orange peel, raisins, and chopped nuts.
8
Spoon the stiff batter into the prepared muffin cups, filling each cup completely full.
9
Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
10
While the muffins are still warm, dip the top of each muffin into the reserved orange juice-sugar mixture.
11
Place dipped muffins on a wire rack to cool completely.

Nutrition Facts

Servings 36

Amount Per Serving
Calories 664.2kcal

% Daily Value *
Total Fat 20.7g32%
Saturated Fat 6.6g33%
Cholesterol 0.0mg0%
Sodium 309.0mg13%
Total Carbohydrate 123.6g42%
Dietary Fiber 0.1g1%
Sugars 122.5g
Protein 0.3g1%

* 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 results, use freshly squeezed orange juice for the glaze to ensure maximum flavor and viscosity.

You can substitute the chopped nuts with walnuts, pecans, or almonds based on preference.

Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

If you prefer a thicker glaze, reduce the amount of orange juice slightly or add more sugar.

Ensure the muffins are dipped while warm so the glaze adheres properly and soaks in slightly.

Keywords: orange muffins, citrus baking, tea time treat, raisin muffins, nut muffins, orange glaze, sour cream muffins, breakfast pastry, afternoon tea, citrus glaze, mini muffins, fruit muffins, easy baking, citrus zest, orange juice glaze

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