This muffin recipe was part of a cookbook collaboration that I took part in several years ago with the Junior League of San Diego. The cookbook published was called, California Sol Food. I contributed several recipes to the book, and I tested a ton of recipes when we were putting the book together. Orange Mini Muffins made it to the breakfast section of the book. They were triple tested way back then, and all testers gave rave reviews!
How to make Orange Mini Muffins:
Be sure to scroll to the end of this post to print out the complete recipe so you can make these at home. The batter for the muffins is a combination of flour, baking soda, salt, butter, sugar, sour cream and orange zest. There are NO EGGS in this recipe. And there is an option to add-in raisins and walnuts, if you’d like. The batter for the muffins is very thick. This is normal!
Can you make this recipe as regular-sized muffins?
The unique part of making these Mini Orange Muffins is that when they are still warm, you will dunk the tops in orange syrup. The orange syrup is an easy-to-make mixture of sugar and orange juice. This gives them an extra pop of orange flavor. And if they’re made into larger muffins, I feel like that flavor gets lost a little bit.
For the record, I prefer to make these without any added raisins or nuts. My family doesn’t like them. But if that’s your thing, then you should totally include them in your Orange Mini Muffins. Enjoy!
Here are a few more muffin recipes you might like to try:
Blueberry Cinnamon Muffins Irish Soda Bread Muffins Brown Sugar Banana Muffins Low Fat Strawberry Cinnamon Muffins Oatmeal Muffins Lemon Blueberry Muffins Chocolate Chip Muffins Great Grains Muffins
