How To make Miniature Orange Muffins
1 c sugar
juice of one orange
(about 1/2 cup) 1/2 c butter
1 c sour cream
1 c sugar
2 c flour :
sifted
1 tsp baking soda
1 tsp salt
1 tsp grated orange peel
1/2 c raisins
1/2 c nuts -- chopped
1. Preheat oven to 375 degrees. grease miniature muffin cups.
2. Mix sugar and orange juice. Set aside for dipping after muffins are baked.
3. Cream butter and sugar.
4. Add sour cream alternately with the dry ingredients, just until moistened.
5. Fold in orange peel, raising, and nuts. (The batter will be stiff)
6. Bake at 375 for 10-12 minutes.
7. While still warm, dip muffins in the sugar-orange juice mixture.
8. Makes about 36 miniature muffins.
How To make Miniature Orange Muffins's Videos
Perfect Breakfast Muffins - Easy Orange Muffins Recipe
These orange muffins are easy to make and they always turn out flavorful, moist and delicious!
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Ingredients (for 6 muffins):
50g (3½ tbsp) – butter (soft)
190g (~1½ cup) – all-purpose flour
⅓ tsp – salt
70g (⅓ cup) – sugar
1 – egg
70g – milk
80g – orange juice (fresh-squeezed)
½ tsp – orange zest
¾ tsp – baking powder
For topping:
30g (2 tbsp) – melted butter
½ tsp – cinnamon
1 ½ tbsp – sugar
Store in an airtight container.
#muffins #orange
Simple Homemade Orange and Chocolate Chip Mini Muffins Recipe
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Easy chocolate chip mini muffins recipe with orange zest! Moist chocolate chip muffins with buttermilk, brown sugar, and mini choc chips!
Ingredients:
1 cup plus 2 tbsp all-purpose flour – 160g
1 ½ tsp baking powder
1/2 tsp salt
⅔ cup mini semi-sweet chocolate chips – plus more for topping
¼ cup unsalted butter – room temperature
¼ cup granulated sugar
¼ cup light brown sugar
2 tsp orange zest
1 large egg – room temperature
1 tsp pure vanilla extract
1/3 cup buttermilk – room temperature
¼ cup turbinado sugar – for topping
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Orange Muffins (Soft & Moist)
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This orange muffin is made from freshly squeezed oranges. This muffin is moist, soft and have a strong orangy flavor. A very easy recipe to make for breakfast or teatime.
2 Oranges (medium)
1 egg
50ml corn oil
90ml freshly squeezed orange juice
1/2 teaspoon vanilla essence
100g plain flour
70 fine sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon orange zest
Baking Temperature: 190°C
Baking time: 20-22 minutes
Note: Please use fresh oranges.
Music: Blue skies by Silent Partner
Orange Muffins with no butter | Yummy and Delish
#orangemuffins #muffins #nobuttermuffins
Orange muffins without butter. Delicious for breakfast.
Ingredients
1 1/2 cup all-purpose flour
1/4 cup vegetable oil
1 large orange
1/2 cup sugar
2 eggs, room temperature
orange zest
1/2 tbsp baking powder
1 tsp vanilla sugar
1/4 tsp salt
Check the instructions
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Easy Lemon Poppy Seed Muffins Recipe
The perfect morning treat, these lemon poppy seed muffins are moist and bursting with bright citrus flavor and drizzled with a perfectly sweet lemon glaze. Packed with fresh lemon zest and lemon juice, you don’t need to visit a bakery for the perfect lemon poppy seed muffin. This easy recipe makes moist and tender muffins with only a few simple ingredients and an easy stir-together method! All you need to go along with these is a warm cup of tea or coffee.
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Mini cranberry orange muffins ????
Mini Cranberry Orange Muffins
½ cup (113g) unsalted butter, softened
1 ¼ cup (248g) granulated sugar, plus more for sprinkling
2 eggs
¼ teaspoon orange oil
2 cups (240g) all purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon cardamom
2 fluid ounces (60g) whole milk
2 fluid ounces (60g) orange juice
¾ cup dried cranberries
Zest of 1 medium orange
Preheat the oven to 350°F and grease a mini muffin pan with nonstick spray.
In a medium bowl whisk together the flour, baking powder, cardamom and salt and set aside. Measure out the milk and orange juice together and set aside.
In the bowl of a stand mixer or with an electric handheld mixer, cream together the butter and sugar until smooth. Add in the eggs, orange oil and zest and mix until combined. Alternately mix in the dry and wet ingredients in three stages, beginning and ending with the dry. Fold in the dried cranberries.
Using a small cookie scoop, portion the muffin batter into the pan, filling each mold about ¾ of the way. Sprinkle some sugar on top of each muffin and bake for 14-16 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in their pan for a few minutes then flip them out to cool completely on a wire rack.
*The mini muffins can be stored in an airtight container at room temperature for 3 days.