Since we were at Disneyland last week, and I am still working my way through the laundry and souvenirs, I thought it would be a good time to post this recipe for Mimosa Muffins. I originally shared them at Inspired by Charm. Thank you again Michael for letting me guest post! If this recipe is new to you, enjoy!
I have a deep and abiding love for mimosas, which is where the inspiration for Mimosa Muffins came from. Here is the step-by-step and the recipe for these fun and yummy muffins.
Preheat your oven to 400 degrees and line a standard size cupcake pan with cupcake liners, or spray with non stick cooking spray. I used these cute little ruffled liners made by Wilton, and I finally had an excuse to buy some of the single serving size champagne bottles. Adorable and perfect for muffin making!
Combine dry ingredients in large mixing bowl, along with orange zest and whisk together. Combine melted butter, eggs, vanilla extract and champagne (yippee!) in a separate smaller bowl. Then add wet ingredients to dry and stir just until combined. Batter will be lumpy, and that is ok. Evenly divide batter into muffin pan to make a total of twelve muffins. Bake muffins at 400 degrees for about 18 minutes.
Remove muffins and set aside on a raised cooling rack. While they begin to cool, prepare the glaze by combining two tablespoons of freshly squeezed orange juice with one cup of powdered sugar and one teaspoon of orange zest. Gently spoon glaze over still warm muffins. Serve and enjoy!
Preheat oven to 400 degrees and line cupcake pan, or spray with non stick cooking spray.
2 1/2 cups of all-pupose flour
1/2 cup of sugar
4 teaspoons of baking powder
1/2 teaspoon of kosher salt
zest of two large oranges – 1 teaspoon reserved for glaze
1 cup of champagne (sparkling wine)
1 stick of melted butter
2 large eggs
1 teaspoon of pure vanilla extract
For the glaze
1 cup of powdered sugar
2 Tablespoons of freshly squeezed orange juice
1 teaspoon of orange zest
Combine flour, sugar, baking powder and salt in a large mixing bowl. Add zest from two oranges and whisk into dry ingredients. Don’t forget to reserve a teaspoon of zest for the glaze. In a separate smaller bowl, combine melted butter, champagne, eggs and vanilla and stir together. Then add wet mixture to dry ingredients and stir, just until combined.
Divide batter evenly among the cupcake pan, and bake for about 18 minutes, or until light golden brown.
Remove muffins from oven, and prepare glaze while they begin to cool. Spoon glaze over muffins while they are still warm, not hot. If the muffins are very hot, the glaze will run off too quickly.
Enjoy your Mimosa Muffins.
Thank you for reading!