Mini orange muffins are delightful, bite-sized treats perfect for breakfast, brunch, or a quick snack. These muffins are packed with bright citrus flavor from fresh oranges, and their moist, tender crumb will melt in your mouth. With their vibrant color and sweet-tart taste, mini orange muffins are sure to be a hit with everyone who tries them. In this article, we will guide you through the process of creating the perfect mini orange muffins, providing you with a simple recipe and step-by-step instructions. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to create these delicious and charming mini orange muffins.
Let's cook with our recipes!
ORANGE MINI MUFFINS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 3 dozen mini muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Spray mini muffin tins with nonstick spray.
- Cream together the butter and granulated sugar in a large bowl by hand or using an electric mixer. Add the eggs and beat well. Mix in the flour. In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
- Fill the muffin tins two-thirds full with the batter and bake until lightly browned, 12 to 17 minutes.
- In a separate bowl, combine the brown sugar and orange juice (you should have about 1/2 cup juice) and mix well. Drizzle this glaze over the warm muffins in the tins. Remove the muffins while still warm.
MINI ORANGE MUFFINS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 30 small muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees and butter small muffin tins. In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup sugar and butter until smooth. Add the eggs and beat until fluffy.
- In a glass measuring cup, combine buttermilk and baking soda and set aside. In a small bowl, whisk together flour and salt; add to the butter mixture alternately with the buttermilk, beating until well mixed.
- In a food processor, grind the raisins and orange zest. Add to the batter and combine. Spoon the batter into the prepared muffin tins and bake until golden brown and firm to the touch, about 12 minutes.
- Remove the tins to a cooling rack. Brush the tops of the muffins with orange juice and sprinkle with remaining 1/2 cup sugar while still warm; let stand 5 minutes. Remove muffins from pans.
ORANGE MINI MUFFINS
It doesn't take long for Amy Karp of Spanish Fork, Utah to fix these bite-size citrus muffins. "Not only are they delicious and moist, but they fill the house with a fabulous aroma," she says.
Provided by Taste of Home
Time 35m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, beat the egg, orange juice, sour cream, oil, orange zest and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 94 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 74mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CINNAMON-ORANGE MINI MUFFINS
Sweet sugar and cinnamon top quick-to-mix citrus muffins.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottoms only of 24 miniature (1 3/4x1 inch) muffin cups with shortening or cooking spray, or line with paper baking cups.
- In medium bowl, stir Bisquick mix, 1/4 cup sugar, the softened butter, milk, orange peel and egg until blended; beat vigorously with spoon 30 seconds. Divide batter evenly among muffin cups.
- Bake 10 to 12 minutes or until light golden brown. In small bowl, stir together 2/3 cup sugar and the cinnamon. Immediately roll tops of muffins in melted butter, then in cinnamon-sugar mixture. Serve warm.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Mini-Muffin, Sodium 170 mg, Sugar 8 g, TransFat 1/2 g
CHOCOLATE ORANGE MINI MUFFINS
Mini muffins are just the right size for small children. However, if you prefer, you can also bake these in medium muffin tins. They will make about 15 medium muffins or 30 mini muffins. From Annabel Karmel's First Meals.
Provided by Zee7181
Categories Quick Breads
Time 32m
Yield 30 muffins
Number Of Ingredients 7
Steps:
- Sift the flour and cocoa together. Cream the butter and sugar. Add the eggs to the creamed mixture, a little at a time, together with a tablespoon of the flour mixture.
- Mix in the remaining flour and cocoa until blended. Stir in the orange zest and chocolate chips. Line some muffin tins with fluted paper cups and fill each of the cups 2/3 full. Transfer to the 350 degree F preheated oven and cook for 10-12 minutes.
COCONUT-ORANGE MINI TEA MUFFINS
These delicious little orange-y, buttery, coconutty muffins are from the 1833 Umpleby House Inn in New Hope, Bucks County, Pennsylvania. They're so easy and quick to whip up! I adapted the recipe to make mini-muffins, since that's my preference, but the original directions for making standard-size muffins are included, also. Recipe makes 24 mini-muffins or 12 standard muffins (and has the distinction of being one of the rare baking recipes where the yield is accurate!)
Provided by EdsGirlAngie
Categories Quick Breads
Time 30m
Yield 24 mini muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease 24 mini-muffin cups (however, my non-stick baking pan doesn't require greasing -- ) In a large bowl, mix flour, sugar, baking powder and salt.
- In a separate bowl, combine melted butter, orange peel, orange juice and eggs until well blended.
- Add coconut, then stir into flour mixture until just combined.
- Do not overmix.
- Spoon into muffin cups and sprinkle a little extra coconut on the tops of each muffin.
- Bake approximately 15 minutes, or until lightly golden around the edges.
- Or, if you wish to make standard-size muffins, bake at 375°F for approximately 22 to 25 minutes.
Nutrition Facts : Calories 96.7, Fat 5, SaturatedFat 3.2, Cholesterol 25.7, Sodium 123.7, Carbohydrate 11.7, Fiber 0.3, Sugar 5.5, Protein 1.5
MINI ORANGE MUFFINS
I think this recipe came from Southern Living. A wonderful little muffin to serve at breakfast or brunch.
Provided by Lvs2Cook
Categories Quick Breads
Time 25m
Yield 36 mini muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375º. Grease miniature muffin cups.
- Mix sugar and orange juice. Set aside for dipping after muffins are baked.
- Cream butter and sugar. Add sour cream alternately with the dry ingredients, just until moistened. Fold in orange peel, raisins and nuts (batter will be stiff).
- Bake at 375º for 10-12 minutes. While still warm, dip muffins in the sugar-orange juice mixture.
Nutrition Facts : Calories 123, Fat 5, SaturatedFat 2.6, Cholesterol 9.6, Sodium 134.2, Carbohydrate 19, Fiber 0.4, Sugar 12.6, Protein 1.4
CRANBERRY-ORANGE MINI-MUFFINS
An orange glaze makes these mini-muffins extra tasty, and a special pan makes them extra shapely.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 6-cup heartlette pan with cooking spray.
- Stir quick bread mix, water, 1/2 cup orange juice, the oil, nutmeg and eggs in large bowl until blended; stir vigorously 50 strokes (batter may be slightly lumpy). Fill each heartlette cup about 2/3 full.
- Bake 11 to 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack. Repeat with remaining batter. Cool completely, about 20 minutes.
- Mix powdered sugar, orange peel and 2 to 3 tablespoons orange juice in small bowl until desired glaze consistency. Spread glaze over tops of cooled muffins. Note: The heartlette pan used in this recipe is available from the Betty Crocker® Catalog. Click the link "SHOP our catalogs" at the top of this page, then search for "heartlette pan."
Nutrition Facts : Calories 80, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Mini-Muffin, Sodium 45 mg
ORANGE ALMOND MINI-MUFFINS
Who wouldn't want to find a basket of these muffins alongside a morning cup of coffee or tea? They can be on your table in about 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Grease bottoms only of 24 small muffin cups, 1 3/4x1 inch, or line with paper baking cups.
- In large bowl, beat milk, oil, juice concentrate, orange peel, almond extract and egg with spoon until blended. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Stir in 1/3 cup almonds. Divide batter evenly among cups. Sprinkle with sugar crystals and 2 tablespoons almonds.
- Bake muffins 10 to 15 minutes or until light golden brown. Immediately remove from pan to wire rack.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 10 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 95 mg
CINNAMON-ORANGE MINI MUFFINS
Sweet sugar and cinnamon top quick-to-mix citrus muffins.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottoms only of 24 miniature (1 3/4x1 inch) muffin cups with shortening or cooking spray, or line with paper baking cups.
- In medium bowl, stir Bisquick mix, 1/4 cup sugar, the softened butter, milk, orange peel and egg until blended; beat vigorously with spoon 30 seconds. Divide batter evenly among muffin cups.
- Bake 10 to 12 minutes or until light golden brown. In small bowl, stir together 2/3 cup sugar and the cinnamon. Immediately roll tops of muffins in melted butter, then in cinnamon-sugar mixture. Serve warm.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Mini-Muffin, Sodium 170 mg, Sugar 8 g, TransFat 1/2 g
ORANGE ALMOND MINI-MUFFINS
Who wouldn't want to find a basket of these muffins alongside a morning cup of coffee or tea? They can be on your table in about 30 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Grease bottoms only of 24 small muffin cups, 1 3/4x1 inch, or line with paper baking cups.
- In large bowl, beat milk, oil, juice concentrate, orange peel, almond extract and egg with spoon until blended. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Stir in 1/3 cup almonds. Divide batter evenly among cups. Sprinkle with sugar crystals and 2 tablespoons almonds.
- Bake muffins 10 to 15 minutes or until light golden brown. Immediately remove from pan to wire rack.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 10 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 95 mg
Tips:
- Use fresh oranges for optimal flavor and nutrition.
- Roll the oranges on a hard surface before juicing to extract more juice.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- Don't overmix the batter; overmixing can make the muffins tough.
- Fill the muffin cups only 2/3 full to prevent overflow while baking.
- Orange zest adds a burst of citrus flavor; be sure to zest the oranges before juicing them.
- To ensure the muffins are cooked through, insert a toothpick into the center; if it comes out clean, the muffins are done.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- For a special treat, drizzle the cooled muffins with a simple glaze made from powdered sugar, orange juice, and a touch of vanilla extract.
Conclusion:
Mini orange muffins are a delightful treat that can be enjoyed for breakfast, lunch, or as an afternoon snack. They are bursting with citrus flavor and have a moist, fluffy texture. Whether you are baking them for a special occasion or just as a treat for yourself and your loved ones, these muffins are sure to be a hit. With just a few simple ingredients and a little bit of time, you can have a batch of these delicious muffins ready to enjoy.
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