Orange-sour cream muffins

3 servings

50 minutes

Orange-sour cream muffins are a cozy and aromatic treat from American cuisine, where the softness of the dough is combined with rich citrus notes. Orange zest and fresh juice give these muffins a light tang and freshness, while sour cream makes them incredibly tender and airy. Warm spicy hints of cinnamon and nutmeg add a special charm to the baked goods, creating a delightful balance of sweetness and spiciness. These muffins pair perfectly with a cup of hot tea or invigorating mulled wine, making for a wonderful end to an evening with loved ones. Their soft texture and bright aroma make them not just a dessert but a true gastronomic delight. Try baking them once – they will become your favorite homemade treat!

Energy value per serving

• Calories: 832.6
• Proteins: 13.1g
• Fats: 40.6g
• Carbohydrates: 103.9g

Ingredients

• Sour cream: 150 g
• Wheat flour: 200 g
• Chicken egg: 2 pc
• Butter: 100 g
• Sugar: 150 g
• Baking powder: 2 tsp
• Orange zest: 6 tsp
• Vanillin: 0.3 tsp
• Ground cinnamon: 0.5 tsp
• Ground nutmeg: 0.5 tsp
• Powdered sugar: to taste

Cooking steps

1. Mix sour cream, sugar, and eggs, whisking them with a whisk or mixer until large bubbles appear.

   Required ingredients:

   • Sour cream: 150 g
   • Sugar: 150 g
   • Chicken egg: 2 pieces

2. Melt the butter in the microwave for 2 minutes (or take it out of the fridge 30 minutes before baking the muffins to let it soften), then immediately pour it into the sour cream-egg mixture, continuing to whisk until large bubbles form.

   Required ingredients:

   • Butter: 100 g

3. Add vanillin, ground cinnamon, and ground nutmeg to the mixture, then mix well.

   Required ingredients:

   • Vanillin: 0.3 teaspoon
   • Ground cinnamon: 0.5 teaspoon
   • Ground nutmeg: 0.5 teaspoon

4. Sift the flour, mix it with the baking powder, combine it with the whipped mixture, and then continue beating the dough.

   Required ingredients:

   • Wheat flour: 200 g
   • Baking powder: 2 teaspoons

5. Add orange zest and juice from 1/4 of an orange to the whipped mixture, and mix well.

   Required ingredients:

   • Orange zest: 6 teaspoons
   • Orange zest: 6 teaspoons

6. Pour the batter, which should flow from the spoon in a thick ribbon, into greased silicone molds, filling them 2/3 full. Place the molds on a baking sheet and bake the muffins in the oven at 180 degrees for 30-35 minutes.

   Required ingredients:

   • Butter: 100 g

7. After 30-35 minutes, take out the tray and brush the muffins with one beaten egg to make them golden. Place the egg-coated muffins back in the oven and bake at 180 degrees for 10-15 minutes.

   Required ingredients:

   • Chicken egg: 2 pieces

8. Remove the cupcake molds from the oven, let them cool, then place them on a plate and sprinkle with powdered sugar.

   Required ingredients:

   • Powdered sugar:  to taste

9. These cupcakes pair wonderfully with mulled wine made from red wine, apples, and oranges. Enjoy your meal!