My love for sugar muffins has been well documented throughout the years on this blog, and because the citrusy zest of oranges makes me think of Christmas, I figured I’d give this adapted recipe a whirl. These muffins take on the flavor of any additional ingredients in such a wonderful, enveloping way, and I endlessly adore trying out new variations of these wonderful little treats.
Orange Zest Sugar Muffins
2 cups Gold Medal™ self-rising flour
½ cup sugar
¼ teaspoon ground cinnamon
2/3 cup milk
1/3 cup butter or margarine, melted, cooled
¼ cup orange zest (or to taste)
¼ cup sugar
1 teaspoon ground cinnamon
¼ cup butter, melted
Heat oven to 425°F. Grease bottom only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. In large bowl, stir together flour, 1/2 cup sugar and 1/4 teaspoon cinnamon.
In small bowl, mix milk, 1/3 cup melted butter and the egg until well blended; add orange zest. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be slightly lumpy.) Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake 15 to 18 minutes or until golden brown. Meanwhile, in small bowl, mix 1/4 cup sugar and 1 teaspoon cinnamon.
Remove muffins from muffin cups. Dip tops of warm muffins into 1/4 cup melted butter; dip into sugar-cinnamon mixture. Serve warm.