Small Batch Orange Muffins

Course: Breakfast, Snack



  • 3/4 cup + 2 tablespoons 105g all-purpose flour measured by weight or the spoon and sweep method*
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons 2oz unsalted butter melted and slightly cooled
  • 1/4 cup 50g granulated sugar
  • 1/4 cup milk
  • 2 tablespoons orange juice *
  • 2 tablespoons sour cream
  • 1 large egg white
  • 1 1/2 teaspoon orange zest very lightly packed


  • 1/3 cup 40g powdered sugar sifted if lumpy
  • 2 to 3 teaspoons orange juice
  • 1/2 teaspoon orange zest very lightly packed


  • Preheat your oven to 425°F and line your muffin pan with 5 paper liners.
  • In a small bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a medium bowl, combine butter, sugar, milk, orange juice, sour cream, egg white, and orange zest, and whisk until smooth. Add flour mixture and stir until just combined. Do not over mix!
  • Divide batter between 5 prepared muffin cups and bake at 425°F for 8 minutes. Turn the temperature down to 350°F and bake for an additional 5 to 7 minutes, until a toothpick inserted into the center of the muffins comes out with just a few dry crumbs. Allow muffins to cool in the baking pan until cool enough to handle before transferring to a cooling rack and glazing.


  • In a small bowl, whisk together powdered sugar, 2 teaspoons of the orange juice, and orange zest until glaze is smooth. Add up to 1 teaspoon more of orange juice if mixture is too thick to drizzle and spoon glaze over the warm muffins. Allow glaze to set for 10 to 15 minutes and enjoy!


*To measure using the Spoon and Sweep Method, spoon flour into your measuring cup and sweep excess off with the flat of a knife. This will give you the most accurate measurement next to weighing. Too much flour can result in dense, heavy muffins!
*You can use fresh orange juice from your orange or store bought. If using fresh, zest your orange before juicing as it's a little difficult/perilous for your knuckles to zest a juiced orange half.
These muffins are best on the first day because when stored in an airtight container over night, their moistness will cause the glaze to become syrupy. If making a day in advance, store un-glazed muffins on the counter in an airtight container overnight and add the glaze within a couple hours of serving.