Orange Pound Cake Muffins ~ #MuffinMonday


Pound cake is such a wonderfully dense, buttery delight perfect for pairing with just about any type of juicy fruit and a little whipped cream or just eating by itself. This week Anuradha assigned us a lemon pound cake muffin. Yum!! I absolutely love lemon pound cake. The pairing of tart citrus with the cake and perhaps a lemon glaze as well. That’s exactly what the original muffins offer… pound cake, in handheld portions.

I thought I had everything in my kitchen that I needed to make those muffins until I started baking, only to realize… No lemons! However, I had oranges. I love using orange in cakes although I’ve never had an orange pound cake before but I thought “why not?” And it totally works! It’s not as tart as a traditional lemon pound cake might be but I like that. With the addition of orange juice and orange zest you get very smooth, sweet citrus notes and it’s oh so good.

These muffins won’t last long in our house, that’s for sure! So easy to make and even easier to eat. I think they would be fantastic with either a lemon or orange glaze however, sadly I realized I had no confectioners’ sugar either so no glaze for me but you go ahead and add some, it’s gonna be fantastic. I paired mine with a little orange marmalade.

Enjoy!

~K

One Year Ago: Spiced Candied Walnuts

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Orange Pound Cake Muffins Adapted from Taste of Home

1/2 cup of butter, softened

1 cup sugar

2 eggs

1/2 cup sour cream

1 teaspoon vanilla extract

2 Tablespoons freshly squeezed orange juice

Zest of 1 large orange

1 3/4 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

– Preheat oven to 400 degrees and line muffin tin with 12 liners.

– In a large bowl, cream together butter and sugar. Add in eggs one at a time, mixing after each addition. Add in the sour cream, vanilla extract, orange juice and orange zest.

– In a small bowl, mix together flour, salt and baking soda.

– Add the dry ingredient to the wet ingredients and mix just until moistened.

– Fill muffin cups 3/4 full and bake for 18-20 minutes. Cool in the pan on wire rack for 5 minutes before removing. Cool completely.

– Enjoy!

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About FoodBabbles

I'm just a girl with a passion for good food. Especially the sweet side of life. I love to eat it, make it, read about it... if it has to do with food, it's for me. I'd like to share my food, writing and photos with you. Sometimes they come out great. Other times, well... there are some mishaps but I'll share those with you too. I'm only human! Either way, I enjoy it and hope you will too! So here are sugary, sweet culinary delights from my talented yet dangerously klutzy hands so obviously not bred to work with sharp knives and hot ovens.
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13 Responses to Orange Pound Cake Muffins ~ #MuffinMonday

  1. Anita Menon says:

    These look like the perfect muffins ever! They are gorgeous.

  2. i love baking with orange, well citrus in general! i love how aromatic it is. I bet these orange pound cakes were lovely!

  3. I could do orange! LIke you I have orange but no lemon and right now think if I don’t go back to sleep soon maybe I should just make some muffins for Monday. 🙂

  4. Meriem says:

    These look great, will try to make some myself , thanks for your recipe!

  5. Wow, perfect looking muffins. I love orange in baked goods.

  6. Pingback: Grapefruit Tart | FoodBabbles

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