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!
1
Mix sour cream, sugar, and eggs, whisking them with a whisk or mixer until large bubbles appear.
- 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.
- Butter: 100 g
3
Add vanillin, ground cinnamon, and ground nutmeg to the mixture, then mix well.
- 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.
- Wheat flour: 200 g
- Baking powder (raising agent): 2 teaspoons
5
Add orange zest and juice from 1/4 of an orange to the whipped mixture, and mix well.
- 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.
- 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.
- 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.
- Icing sugar: to taste
9
These cupcakes pair wonderfully with mulled wine made from red wine, apples, and oranges. Enjoy your meal!
