Orange Muffins Freshly Made (Print Version)

# Ingredients:

→ Dry Ingredients

01 - ¾ teaspoon salt
02 - 3 cups plain flour
03 - 1 tablespoon baking powder
04 - 1 cup granulated sugar

→ Wet Ingredients

05 - ½ cup softened butter (1 stick)
06 - ½ cup milk at room temp
07 - ½ cup freshly squeezed orange juice
08 - 2 eggs, warmed to room temperature
09 - 1 tablespoon vanilla extract
10 - 1 tablespoon orange peel zest

# Instructions:

01 - Set your oven to 400°F and let it warm up. Put paper liners into 16 muffin moulds.
02 - Combine salt, sugar, baking powder, and flour in a big mixing bowl using a whisk.
03 - Mix in butter first, then fold in the eggs, milk, orange juice, vanilla, and zest gently. Mix just enough—don't work it too much.
04 - Scoop batter into the muffin liners. Bake for 15-20 minutes. They're done when a toothpick comes out dry.
05 - Let muffins sit in the pan for a few minutes, then move to a cooling rack. Eat warm with butter or let them cool completely.

# Notes:

01 - You’ll need juice and peel from 2 big naval oranges.
02 - Tastes best the same day they’re made.
03 - Stays fresh for 2 days on the counter, otherwise refrigerate.

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