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Mini Champagne Orange Muffins (Mimosa Muffins)
4.8 from 66 votes

Mini Champagne Orange Muffins (Mimosa Muffins)

Mini Champagne Orange Muffins blend bright citrus flavors of fresh orange zest and juice with a splash of champagne, creating light muffins with delicate texture. Finished with a champagne glaze, these small muffins offer a subtle sweetness and a festive touch ideal for brunch or special occasions.

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

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:
    Cup of Yum
  1. 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.
  2. To a large bowl, add the flour, baking powder, salt, and whisk to combine; set aside.
  3. To a medium bowl, add the sugar, egg, oil, zest, orange juice, almond extract, and whisk to combine.
  4. Add the champagne and whisk to incorporate.
  5. Add the wet to the dry mixture and stir gently to combine; don't overmix, some small lumps will be present.
  6. 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.
  7. Allow muffins to cool in the pan(s) for about 10 minutes. While muffins cool, make the glaze.
Champagne Glaze:
  1. To a medium bowl, add the confectioners' sugar, champagne, and whisk until smooth. See Notes below regarding champagne recommendations.
  2. 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

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%)

Nutrition Facts

Serving: 18 Serving

Amount Per Serving

Calories 120

% 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.