Dessert

Sour Cream Orange Muffins with Zesty Orange Glaze Recipe

ByRafael Mansero January 16, 2026January 16, 2026

Introduction

These Sour Cream Orange Muffins are a delightful blend of tangy and sweet, perfect for breakfast or an afternoon treat. Moist and tender with a burst of fresh orange flavor, they’re topped with a zesty orange glaze for an extra citrusy finish.

Five muffins are placed closely together on a white marbled surface, each wrapped in light brown parchment paper that folds upwards around them like petals. The muffins are light golden in color with a soft, crumbly texture, and each has a drizzle of creamy white icing on top, adding a shiny, slightly thick layer that contrasts with the rough muffin surface. The parchment paper creates sharp, pointed edges around each muffin, making the overall presentation appear neat and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups flour
2/3 cup white sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup (1 stick) butter, melted
1 cup sour cream
1 egg
1/4 cup orange juice (freshly squeezed recommended)
2 tbsp orange zest

For the Zesty Orange Glaze:

1 1/2 cups confectioners sugar
1/4 cup orange juice (freshly squeezed)
2 tbsp orange zest

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit and prepare a muffin pan with grease, spray, or liners.
Step 2: In a large bowl, combine the flour, sugar, baking powder, and salt.
Step 3: In a separate bowl, whisk together the melted butter, sour cream, egg, orange juice, and orange zest until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined and moist. Avoid overmixing.
Step 5: Spoon the batter into the muffin cups, filling each about three-quarters full.
Step 6: Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Let the muffins cool on a wire rack completely.
Step 8: To make the glaze, mix the confectioners sugar, orange juice, and orange zest until smooth. Drizzle over the cooled muffins and let set before serving.

Tips & Variations

Use freshly squeezed orange juice and zest for the brightest flavor.
For a nutty crunch, add 1/2 cup chopped walnuts or pecans to the batter.
If you prefer a lighter glaze, add more orange juice a teaspoon at a time until desired consistency is reached.
Substitute Greek yogurt for sour cream for a tangier taste and extra protein.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat refrigerated or frozen muffins in the microwave for 15-20 seconds before serving to restore softness.

How to Serve

The image shows five light golden muffins with a rough and crumbly texture, each wrapped in brown parchment paper that opens outwards like petals. The muffins have a glossy, thick white glaze drizzled unevenly on top, making the tops shine with a smooth finish. They are arranged close together on a white marbled surface, filling most of the frame with natural light highlighting their texture and glaze. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled orange juice instead of fresh?

While bottled orange juice works in a pinch, fresh orange juice and zest provide a brighter, fresher flavor that really elevates these muffins.

How can I tell when the muffins are done baking?

Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are ready. If batter sticks, bake a few minutes longer and test again.