Orange Breakfast Muffins

School is starting back for the kiddos, and that means all hands on deck to make it as easy as possible!  What that means for me is planning suppers we are happy to sit down and eat together at the end of the day as well as breakfast the boys actually want to eat.  Don’t get me wrong, we love a cereal or Pop Tart morning just like most others, but baking something like these Orange Breakfast Muffins makes me feel as if I’ve contributed to their day a little bit better than that strawberry Pop Tart will.

These are really so so good.  I love a muffin that can hold a taste and not taste just like crumbs after a day.  This recipe is definitely that!  I hope you will try them and enjoy them!


• 1 3/4 cup flour
• 2/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 1 cup sour cream
• 1 large egg
• 1/4 cup orange juice
• Zest of 1 orange
• 1/4 teaspoon almond extract


• 1 1/2 cups powdered sugar
• 1/4 cup orange juice
• 2 teaspoons orange zest


Preheat the oven to 400 degrees. Line a muffin tin with paper liners. 
In a large bowl whisk together flour, sugar, baking powder, and salt.

In another bowl whisk together the butter, sour cream, egg, orange juice, orange zest, and almond extract. Whisk well.

Add wet ingredients to dry ingredients. Stir with a wooden spoon until combined. Fill muffin tins. Bake 16-18 minutes. 

Meanwhile, make the glaze. Whisk powdered sugar with orange juice and orange zest. After muffins are done let them cool for 10 minutes before topping with glaze.

*Adapted from Damn Delicious.  Shared originally by Emily Porter.

Ashley Madden Rowton is a wife, mom, and contributor to Webster Parish, Natchitoches Parish, and Shreveport-Bossier journals, as well as a published cookbook author.