Ingredients
Scale
- 5 TBS unsalted butter, room temperature
- 1/2 cup white sugar
- 1 large egg
- 3/4 cup sour cream
- Zest from 2 medium oranges
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dried currants
Instructions
- Preheat the oven to 325F. Line a 12 standard-size muffin cups with liners or grease the tin with cooking spray.
- With a mixer, beat together the butter and sugar until light and fluffy. Add the egg and beat until just combined. Beat in the sour cream and orange zest until just combined. Take a big whif - it smells heavenly.
- In a small bowl, combine the flour, baking powder, baking soda and salt, tossing lightly with a fork. Add the dry ingredients slowly to the butter mixture while beating at medium speed until combined.
- Fold the currants into the batter. Transfer the batter into the prepared muffin tins, only filling them 3/4 of the way to the top. Bake 20-22 minutes, or until a toothpick comes out clean. Your oven may vary, so keep an eye on them. Remove the muffins from the oven and let them sit in the pan for 5 minutes. Transfer to a cooling rack. Can be served warm or at room temperature.
