Equipment Needed
- Standard 12-cup muffin tin
- Mini muffin liners or non-stick spray
- Two mixing bowls (one medium, one large)
- Whisk
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Step-by-Step Instructions
First, I get everything ready. I preheat my oven to 375°F (190°C) and line my mini muffin tin with those cute little paper liners—it makes cleanup a dream and keeps the muffins perfectly intact. In my medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. I give it a good, thorough whisk because I once had a bite that was all baking soda, and it was a tragic, soapy moment I don’t want for you. Ensuring the leaveners are evenly distributed is non-negotiable.
Now, for the fun part: creaming. In my large bowl, I use my hand mixer to beat the softened butter and brown sugar together for a good 2-3 minutes until it’s light, fluffy, and pale. This step aerates the batter and is key for a good rise, so don’t rush it. I then beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. The vanilla, orange zest, and orange juice go in next, and the mixture might look a bit curdled—that’s totally fine, I promise.
Here’s where we bring it all together. I add about a third of my dry flour mixture to the butter mixture and mix on low until just combined. Then, I fold in half of the sour cream with my spatula. I repeat with another third of flour, the rest of the sour cream, and finally the last of the flour. I mix only until the last streaks of flour disappear; overmixing is the enemy of tender muffins. Finally, I gently fold in my dried fruit and nuts, if using, until they’re just distributed.
I use a small cookie scoop or two spoons to divide the batter evenly among the mini muffin cups, filling them almost to the top. I pop the tin into the hot oven and set my timer for 12 minutes. I’ve learned the hard way that ovens vary, so I start checking at 10 minutes. They’re done when the tops spring back lightly to the touch and a toothpick inserted comes out clean. I let them cool in the pan for just 5 minutes before transferring them to a wire rack—this prevents soggy bottoms!(See the next page below to continue…)