Mini Orange Muffins Recipes

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ORANGE MUFFINS



Orange Muffins image

Here is yet another great breakfast muffin recipe for scratch muffins with orange juice and orange zest.

Provided by Jenn Hall

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup orange juice
⅓ cup vegetable oil
1 egg
1 tablespoon orange zest

Steps:

  • Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  • In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  • Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Nutrition Facts : Calories 176.1 calories, Carbohydrate 26.3 g, Cholesterol 15.5 mg, Fat 6.8 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 225.2 mg, Sugar 9.7 g

ORANGE MINI MUFFINS



Orange Mini Muffins image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 35m

Yield 3 dozen mini muffins

Number Of Ingredients 9

Nonstick spray, for spraying muffin tins
2 sticks salted butter, softened
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
2 oranges, zested and juiced
1 cup lightly packed brown sugar

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



Mini Orange Muffins image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 30 small muffins

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, plus more for tins
1 1/2 cups sugar
2 large eggs
1 cup buttermilk
1 teaspoon baking soda
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 cup raisins
Zest and juice of 1 orange

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-SPICED MINI-MUFFINS



Orange-Spiced Mini-Muffins image

Provided by Food Network

Categories     dessert

Time 50m

Yield 12 to 16 servings

Number Of Ingredients 11

1 medium orange
1/2 cup dates, cut up
1/2 cup pecans, coarsely chopped
2 tablespoons melted butter
1/2 cup orange juice
1 cup sugar
1 egg, beaten
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F.
  • Cut whole, unpeeled orange into 8 sections and chop in a food processor. Add the chopped oranges to the dates, nuts, melted butter, orange juice, sugar, and egg.
  • Sift the dry ingredients together and then stir into the wet ingredients until just blended. Pour into paper-cup lined mini-muffin tins, filling them 3/4 full. Bake for 25 to 30 minutes, until puffed and firm in the center. Cool before serving.

ORANGE BLOSSOM MUFFINS



Orange Blossom Muffins image

"My husband and I tasted a muffin similar to these at a bed-and-breakfast when we celebrated our first anniversary," says Rhonda Lyons, Marshall, Texas. "When I told a friend about them, she shared the recipe for these moist and tender muffins. They are fun to serve full-size or as mini muffins at ladies' luncheons or wedding or baby showers."

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

2 tablespoons plus 1/4 cup sugar, divided
4-1/2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cold butter
2 cups reduced-fat biscuit/baking mix
1 egg
1/2 cup orange juice
1/2 cup orange marmalade
2 tablespoons canola oil
1/4 cup chopped pecans

Steps:

  • In a small bowl, combine 2 tablespoons sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Set aside for topping. Place the biscuit mix in a bowl. Combine the egg, orange juice, marmalade, oil and remaining sugar; stir into biscuit mix just until moistened. Fold in pecans., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Sprinkle with reserved crumb mixture. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 194 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 255mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 2g protein.

ORANGE MINI MUFFINS



Orange Mini Muffins image

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

1-3/4 cups all-purpose flour
2/3 cup packed brown sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
3/4 cup orange juice
1/2 cup sour cream
1/4 cup vegetable oil
1 tablespoon grated orange zest
1-1/2 teaspoons vanilla extract

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.

MINI ORANGE MUFFINS



Mini Orange Muffins image

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

1 cup sugar
1 orange, juice of (about 1/2 cup)
1/2 cup butter
1 cup sour cream
1 cup sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon orange zest
1/2 cup raisins
1/2 cup nuts, chopped

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

MINI ORANGE-SICHUAN PEPPER MUFFINS



Mini Orange-Sichuan Pepper Muffins image

Provided by Molly O'Neill

Categories     easy, quick, side dish

Time 30m

Yield Two dozen muffins

Number Of Ingredients 13

4 tablespoons unsalted butter, softened, plus more for greasing pans
1 tablespoon sugar
1 egg
1 tablespoon orange juice
2 scallions, finely chopped
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons grated orange zest
2 teaspoons Sichuan peppercorns, cracked
1/2 cup sour cream

Steps:

  • Preheat the oven to 375 degrees. Grease 2 miniature muffin pans. Set aside.
  • Use an electric mixer to beat the butter until light. Beat in the sugar and then the egg. Mix in the orange juice and scallions.
  • In a separate bowl, stir together the flour, cornmeal, baking powder, baking soda, salt, orange zest and peppercorns. Add to the butter mixture alternately with the sour cream, mixing just to combine.
  • Spoon the batter into the prepared pans and bake until the muffins are lightly browned and spring back when touched in the center, about 15 minutes. Serve warm or at room temperature. The muffins are good with roast duck or pork.

Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 45 milligrams, Sugar 1 gram, TransFat 0 grams

MINI PUMPKIN MUFFINS WITH ORANGE DRIZZLE



Mini Pumpkin Muffins with Orange Drizzle image

Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin.

Provided by USA WEEKEND Pam Anderson

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 50m

Yield 36

Number Of Ingredients 14

1 (15 ounce) can 100% pure pumpkin
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 cup dark brown sugar
½ cup vegetable oil
2 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup confectioners' sugar
¼ teaspoon finely grated orange zest
4 teaspoons orange juice

Steps:

  • Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
  • Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
  • Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
  • Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 14.2 g, Cholesterol 10.3 mg, Fat 3.4 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 95.4 mg, Sugar 8.1 g

COCONUT-ORANGE MINI TEA MUFFINS



Coconut-Orange Mini Tea Muffins image

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

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, melted
2 oranges, zest of
1/2 cup orange juice
2 eggs
1/2 cup sweetened flaked coconut (plus more for topping)

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

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