These Small-batch Orange Muffins are like sweet little bits of sunshine baked up just to brighten your day. They're soft, sweet, and super moist, with a crunchy orange glaze on top.
Preheat your oven to 425°F and line your muffin pan with 5 paper liners.
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.