Orange Mini-Muffins

19 ingredients
5 steps

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

Directions

  1. 1
    Preheat oven to 350°F (180°C). Mix together dry ingredients in a large bowl (flour, baking powder, brown and white sugar, salt, nutmeg, and pumpkin pie spice).
  2. 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. 3
    Pour the wet ingredients into the dry and fold the batter until just mixed. Spoon batter into mini-muffin pans.
  4. 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. 5
    Bake muffins at 350°F 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.

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