Mini Champagne Orange Muffins (Mimosa Muffins)

Name: Mini Champagne Orange Muffins (Mimosa Muffins)
Prep time: 10 min
Cook time: 9 min
Total time: 29 min
Yield: 18 serving
Ingredients: 1 cup all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon salt; ½ cup granulated sugar; 1 large egg; ¼ cup canola or vegetable oil; 1 to 2 teaspoons orange zest; 2 tablespoons freshly squeezed orange juice; ½ teaspoon almond extract; ¼ cup champagne or Prosecco; 1 cup confectioners' sugar; 2 tablespoons champagne or Prosecco

User Reviews

4.8

66 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Cooling Time
10 mins
Total Time
29 mins
Servings
18
Calories
120 kcal
Course
Breakfast, Bread
Cuisine
American

Mini Champagne Orange Muffins (Mimosa Muffins)

Jade Rice

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Why settle for just drinking a mimosa when you can indulge in adorable mini muffins made with CHAMPAGNE and ORANGE JUICE!! The perfect two-bite mimosa! FAST, EASY, and perfect for brunch or get-togethers!!

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Ingredients

Servings

Muffins

1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup granulated sugar
1 large egg
¼ cup canola or vegetable oil
1 to 2 teaspoons orange zest
2 tablespoons freshly squeezed orange juice
½ teaspoon almond extract or to taste (vanilla extract may be substituted)
¼ cup champagne or Prosecco use dry for less sweet muffins

Champagne Glaze

1 cup confectioners' sugar or as needed
2 tablespoons champagne or Prosecco or as necessary for consistency (recommend a dry champagne so the glaze is not too sweet)

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Instructions

Muffins:

Preheat oven to 375F and spray one or two mini muffins pans (I made 18 muffins) with floured cooking spray, or grease and flour the pan(s); set aside.
To a large bowl, add the flour, baking powder, salt, and whisk to combine; set aside.
To a medium bowl, add the sugar, egg, oil, zest, orange juice, almond extract, and whisk to combine.
Add the champagne and whisk to incorporate.
Add the wet to the dry mixture and stir gently to combine; don't overmix, some small lumps will be present.
Fill the cavities of the mini muffin pans about 2/3 to 3/4-full and bake for about 8 to 9 minutes, or until done, but starting checking after 7 minutes since mini muffins cook very quickly and all ovens, pans, etc. vary.
Allow muffins to cool in the pan(s) for about 10 minutes. While muffins cool, make the glaze.

Champagne Glaze:

To a medium bowl, add the confectioners' sugar, champagne, and whisk until smooth. See Notes below regarding champagne recommendations.
Dip the top of each muffin top into the glaze and set aside for about 10 minutes, or until glaze firms up before serving.

Notes

Champagne: For the glaze, I used a sweet rose champagne and the glaze was very sweet (likely too sweet for most people) but the glaze had a barely-there pink tint in person which was pretty. If you want to use a rose, I suggest a dry rose.
For the muffins, I used the same rose champagne and the unglazed muffins were not overly sweet. The sweetness level of the champagne is more important to pay attention to in the glaze than in the muffins.
Storage: Muffins are best fresh but will keep airtight at room temp for up to 3 days.
Adapted from MyRecipes.

Nutrition Information

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Serving 1 Calories 120kcal (6%) Carbohydrates 18g (6%) Protein 1g (2%) Fat 3g (5%) Polyunsaturated Fat 3g Cholesterol 10mg (3%) Sodium 105mg (4%) Sugar 12g (24%)