Mini Champagne Orange Muffins (Mimosa Muffins)
User Reviews
4.8
Mini Champagne Orange Muffins (Mimosa Muffins)
Description
Mini Champagne Orange Muffins (Mimosa Muffins) combine all-purpose flour, baking powder, salt, sugar, and eggs with fresh orange zest, orange juice, and almond extract to create a citrus-forward batter. Champagne is incorporated into the mix for a slight bubbles effect and mild flavor.
Baked in mini muffin pans for a quick bake time, these muffins have tender crumb and a gentle lift from baking powder. The included champagne glaze adds sweetness and a light sheen. Choice of dry or sweet champagne affects the final sweetness of both muffins and glaze, with dry varieties recommended to balance the flavors.
These muffins are suitable for light breakfasts or celebratory brunches. They keep fresh at room temperature for up to three days. Their small size makes them convenient for gatherings or as a snack. The glaze adds a festive appearance with a subtle color tint if using rosé champagne.
Adjusting the champagne type in glaze and batter allows control over sweetness levels. Using a dry champagne in the glaze prevents overly sweet finish, especially with sweeter sparkling wine varieties.
Ingredients
Muffins
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- 1 egg large
- ¼ cup canola oil or vegetable oil
- 1 to 2 teaspoons orange zest
- 2 tablespoons orange juice freshly squeezed
- ½ teaspoon almond extract or to taste (vanilla extract may be substituted)
- ¼ cup champagne use dry for less sweet muffins, or Prosecco
Champagne Glaze
- 1 cup confectioners' sugar or as needed
- 2 tablespoons champagne or as necessary for consistency (recommend a dry champagne so the glaze is not too sweet, or Prosecco
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
- Use a dry champagne in the glaze to avoid excessive sweetness and maintain a subtle pink tint if using rosé.
- Muffins are best enjoyed fresh but can be stored airtight at room temperature for up to three days.
- Adjust champagne sweetness in batter and glaze to your preference, favoring dryness in glaze for balance.
- Muffins bake quickly; start checking doneness around 7 minutes to prevent overbaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 120kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 10mg | 3% |
| Sodium | 105mg | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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