Orange Mini-Muffins Recipe

Name: Orange Mini-Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: DRY INGREDIENTS:; 3-1/2 cups Heaping All Purpose Flour; 2 Tablespoons Baking Powder; 1/2 cups White Sugar; 1/2 cups Brown Sugar; 1-1/2 teaspoon Salt; 1/2 teaspoons Nutmeg; 1/2 teaspoons Pumpkin Pie Spice; WET INGREDIENTS:; 2 Tablespoons Orange Zest; 1-1/3 cup Fresh Squeezed Orange Juice; (OR Zest And Juice From 5-6 Small To Medium-sized Oranges); 3 whole Eggs; 1-1/4 cup Milk; 2/3 cups Oil; Topping; 2 Tablespoons Melted Butter; 1 teaspoon Cinnamon; 1/2 cups Brown Sugar

Servings: persons

DRY INGREDIENTS:
3-1/2 cups Heaping All Purpose Flour
2 Tablespoons Baking Powder
1/2 cups White Sugar
1/2 cups Brown Sugar
1-1/2 teaspoon Salt
1/2 teaspoons Nutmeg
1/2 teaspoons Pumpkin Pie Spice
WET INGREDIENTS:
2 Tablespoons Orange Zest
1-1/3 cup Fresh Squeezed Orange Juice
(OR Zest And Juice From 5-6 Small To Medium-sized Oranges)
3 whole Eggs
1-1/4 cup Milk
2/3 cups Oil
Topping
2 Tablespoons Melted Butter
1 teaspoon Cinnamon
1/2 cups Brown Sugar

1
Preheat oven to 350u00b0F (180u00b0C). Mix together dry ingredients in a large bowl (flour, baking powder, brown and white sugar, salt, nutmeg, and pumpkin pie spice).
2
Zest and then juice approximately 5 to 6 small to medium sized oranges (measurements listed above are approximates). Add the eggs, milk, and oil. Gently whisk together until just combined.
3
Pour the wet ingredients into the dry and fold the batter until just mixed. Spoon batter into mini-muffin pans.
4
To make the topping, stir together melted butter, cinnamon, and brown sugar. Add a dab of topping to the center of each muffin (about a heaping 1/8 teaspoon).
5
Bake muffins at 350u00b0F for 18 to 20 minutes, or until the edges of the tops of the muffins have just turned golden brown. Makes approximately 55 mini-muffins.

1130

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: DRY INGREDIENTS:, 3-1/2 cups Heaping All Purpose Flour, 2 Tablespoons Baking Powder, 1/2 cups White Sugar, and more.

Yes, Orange Mini-Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange Mini-Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions