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Orange Sour Cream Muffins

 Orange Sour Cream Muffins
Sour cream makes every bite of these muffins moist, while orange juice concentrate provides pleasant flavor. I keep some in the freezer for a fast breakfast or snack. —Nellie Gobeli, Ava, Missouri
12 ServingsPrep: 15 min. Bake: 20 min.


  • 1-1/4 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup chopped pecans
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup sour cream
  • 6 tablespoons butter, melted
  • 3 tablespoons orange juice concentrate


  • In a bowl, combine the flour, sugar, pecans, baking soda and salt. In
  • another bowl, whisk the egg, sour cream, butter and orange juice
  • concentrate. Stir into the dry ingredients just until moistened.
  • Fill paper-lined muffin cups three-fourths full. Bake at 375° for
  • 18-20 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 5 minutes before removing from pans to a wire
  • rack. Serve warm. Yield: 1 dozen.
Nutritional Facts: 1 serving (1 each) equals 224 calories, 11 g fat (5 g saturated fat), 40 mg cholesterol, 170 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.