Because they're so rich, I usually make these muffins for special occasions—brunches and breakfasts mainly. They're good at all hours, though, as a snack with tea or coffee. My husband and I plus our 14-year-old son live in a suburban area. Luckily, our property backs up against a farm. Last year, we were excited to see deer in the yard—two adults and four babies. I learned my way around the kitchen by trial and error. So having a recipe featured in Country Woman is a real treat—when we were married 18 years ago, my husband knew more about cooking than I did!
- 2 cups sugar, divided
- 1/2 cup fresh orange juice
- 1/2 cup butter, softened
- 3/4 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon grated orange peel
- 1/2 cup raisins
- 1/2 cup chopped nuts
- Combine 1 cup sugar and the orange juice; set aside. Cream butter and remaining sugar; blend in sour cream. Combine dry ingredients and add to creamed mixture. Beat at low just until ingredients are combined. Stir in orange peel, raisins and nuts. The batter will be stiff. Spoon batter into greased 1-3/4-in. muffin cups, filling each cup completely full. Bake at 375° for about 12 minutes or until done. While still warm, dip each muffin in reserved sugar/orange juice mixture. Cool on wire rack. Yield: 36 small muffins.
Originally published as Orange Tea Muffins in Country Woman July/August 1991, p31
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Reviewed Jun. 12, 2013
"I've made this recipe several times! Always a hit!"