| Level: | Easy |
| Total: | 45 min |
| Prep: | 25 min |
| Cook: | 20 min |
| Yield: | about 36 mini muffins |
Ingredients
- 2 oranges
- 1/2 pound (2 sticks) unsalted butter, softened, plus more for the muffin tins
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 cup firmly packed brown sugar
Instructions
- Preheat the oven to 375 degrees F. Begin by grating the zest from the oranges. (If you don’t have a Microplane zester, please rush out to the nearest cooking-supply store and purchase one. Thank you.)
- Cream the butter and granulated sugar in a bowl with a mixer. Crack in the eggs and mix until well combined, about 4 minutes.
- Sift the flour onto a sheet of wax paper. Add it to the bowl. Gently stir with the mixer using as few strokes as possible so the muffins aren’t tough.
- In a small measuring cup or bowl, combine the buttermilk and baking soda. Add the buttermilk mixture to the batter and mix until just combined. Add the orange zest and mix until just combined, being careful not to overmix.
- Grease 36 mini-muffin cups and fill each two-thirds full with batter. I like to use a small cookie scoop to put the muffin batter in the tins. Bake for 12 to 17 minutes, until light brown. Watch to make sure they don’t get too brown.
- Now, while the muffins are baking, prepare the glaze: Juice the 2 oranges whose zest you just stole. Add the orange juice and brown sugar to a medium bowl and stir together until just combined, but don’t worry about dissolving the brown sugar completely. You want the glaze to be grainy and textured.
- As soon as the muffins are done, drizzle the glaze all over the top. Be sure to thoroughly coat each muffin. Don’t worry if the glaze drips all over the pan; that means more for you to lick up later. Serve the muffins warm on a beautiful platter. Watch your guests’ eyes roll back in their heads as they savor each bite.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 125 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 0 g |
| Sugar | 13 g |
| Protein | 1 g |
| Cholesterol | 24 mg |
| Sodium | 54 mg |
Reviews
Very tasty but next time I would add a little salt and vanilla. The taste was a little flat
These are moist and easy.
I made the original recipe, but thought the glaze was too sweet.
I switched it from brown sugar to confectioners and liked it better.
Today, I used lemon instead of orange and it was just as good !
I made the original recipe, but thought the glaze was too sweet.
I switched it from brown sugar to confectioners and liked it better.
Today, I used lemon instead of orange and it was just as good !
Delicious, easy to make, and very moist. They were a huge pleaser at breakfast with many repeat visitors to the plate.
The glazing is a tad messy, but worth it. I glazed with the pans on top of foil for easier clean up, as the glaze rolls right off the pans. I followed the recipe in “The Pioneer Woman Cooks” which says it makes 24 mini-muffins, so I’m glad the online recipe says 36..I thought I had made them incorrectly since I had so much batter. I ended up with 36 minis, plus 3 full-sized muffins.
OMG! These muffins were absoulutly amazing! I wasnt sure at first but the muffin was tangy, moist, just delicious. I do agree with the other comments that the picture looks nothing like the finished product, but dont think they dont taste good. Thanks Ree!
These look nothing like the picture and the taste is certainly nothing to write home about. I will not make these again. It was a waste of time.
Loved this muffin. It was a hit with my family and co workers. I didn’t have an orange so I substituted lemon. The tartness was delicious. Will try the orange next time. No, they didn’t look like the picture but were delicious.
These are good, moist muffins. But they look different than the ones pictured, the glaze is only orange juice and brown sugar, so it sinks right into the muffins and disappears if they are glazed directly after removing from the oven as instructed in the recipe. Other than not looking too pretty, they taste good.