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Servings: 12 muffins

Amount Per Serving: 1 muffin

Total Time: 45 minutes

  • 1 3/4 c. all-purpose flour
  • 2/3 c. sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. unsalted butter
  • 1 c. sour cream
  • 1 large egg
  • 1 orange orange zest
  • 1 orange freshly squeezed orange juice
  • 1 1/4 c. powdered sugar
  • 1/4 c. (about 1 orange) freshly squeezed orange juice
  • 2 tsp. orange zest


Preheat oven to 400°F. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, combine flour, sugar, baking powder and salt. In a separate bowl, whisk together butter, sour cream, egg, orange juice and orange zest. Pour mixture over dry ingredients and stir with a rubber spatula just until moist.

Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, until a tester inserted in the center comes out clean.

To make the glaze, combine powdered sugar, orange juice and orange zest. Whisk until smooth. 

When the muffins are done, cool for 10 minutes and dip the muffin crown into the glaze.


260 calories; 10 g fat; 6 g saturated fat; 42 mg cholesterol; 120 mg sodium; 39 g carbohydrate; 0 g fiber; 24 g sugar; 3 g protein

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