Cinnamon Orange Muffins Recipes

CINNAMON-ORANGE MINI MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 24 miniature (1 3/4x1 inch) muffin cups with shortening or cooking spray, or line with paper baking cups.
• In medium bowl, stir Bisquick mix, 1/4 cup sugar, the softened butter, milk, orange peel and egg until blended; beat vigorously with spoon 30 seconds. Divide batter evenly among muffin cups.
• Bake 10 to 12 minutes or until light golden brown. In small bowl, stir together 2/3 cup sugar and the cinnamon. Immediately roll tops of muffins in melted butter, then in cinnamon-sugar mixture. Serve warm.

CINNAMON STREUSEL ORANGE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a medium bowl, stir together 2 cups flour, 3/4 cup white sugar, baking powder and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay.
• Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and 1 1/2 teaspoons cinnamon; sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full. In a small bowl, mix together the remaining 1/4 cup flour, 1/4 cup white sugar, 1 1/2 teaspoons cinnamon, and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.
• Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted into the crown of a muffin, comes out clean. Cool in the pan, over a wire rack.

CINNAMON MUFFINS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined. , Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean., Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.

ORANGE MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

CINNAMON ORANGE MUFFINS

Steps:

• Preheat oven to 400°F
• Grease bottoms only of 24 miniature muffin cups or use cooking spray, or line with paper baking cups. (If using regular sized muffin tin, prepare 12 tins).
• In medium bowl, stir baking mix, 1/4 cup sugar, the softened butter, milk, orange peel and egg until blended; beat vigorously with spoon 30 seconds.
• Place batter evenly between prepared muffin cups.
• Bake 12 minutes or until light golden brown. (Bake 20 minutes if using larger muffin tins).
• In small bowl, stir together 2/3 cup sugar and the cinnamon. Immediately roll tops of muffins in melted butter, then in cinnamon-sugar mixture.
• Serve warm if you can but they keep well in an air-tight container too.

CINNAMON-SUGAR ENGLISH MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Add the bacon to a skillet over medium heat and fry until crisp, 10 to 12 minutes.
• Meanwhile, add the butter, sugar, cinnamon and vanilla to a bowl. Using a fork, mash everything together until completely combined. Spread the mixture onto the split side of each English muffin half, completely covering the surface to the edges.
• Place the English muffins on a baking sheet and bake for 10 minutes, then remove from the oven. Turn the oven to the broiler setting and broil until golden brown and bubbling, about 2 minutes. Watch carefully so they do not burn.
• While the bacon and muffins cook, add the peanut butter to a microwave-safe bowl. Microwave until heated through and pourable, about 30 seconds.
• Assemble by topping the muffin halves with a layer of sliced apples and drizzling the warm peanut butter over the top in a thin stream. Cut or tear the bacon rashers in half and place 1/2 piece of bacon onto each muffin half, then serve.

MANDARIN ORANGE MUFFINS WITH CINNAMON-SUGAR GLAZE

Steps:

• Preheat oven to 350°F Place muffin papers in muffin tins or spray tins with vegetable oil.
• Drain oranges and pat dry with paper towels. Set aside.
• Whisk together flour, baking powder, salt, nutmeg, allspice, and sugar. Cut in shortening with a pastry blender or fork until mixture resembles coarse crumbs.
• Whisk together egg and milk. Pour into flour mixture and stir with a fork just until combined. Do not overmix. Batter will be thick. (If your batter is crumbly, you may add a SMALL splash of milk). Carefully fold in mandarin oranges.
• Fill muffin tins 3/4 full. Bake 20 to 25 minutes until center tests done and muffins are lightly golden.
• While muffins are baking, place melted butter in a small bowl. In another small bowl, whisk together sugar and cinnamon.
• When muffins are done, dip each hot muffin first into the butter and then into the cinnamon sugar. Let cool.

ORANGE SOUR CREAM MUFFINS

Steps:

• In a bowl, combine the flour, sugar, pecans, baking soda and salt. In another bowl, whisk the egg, sour cream, butter and orange juice concentrate. Stir into the dry ingredients just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm.

CINNAMON-ORANGE BREAKFAST PUFFS

Steps:

• Heat oven to 400°. Spray 12 small muffin cups, 1 3/4 x 1 inch, with cooking spray.
• Mix 1 tablespoon plus 1 teaspoon sugar, the orange juice, oil, almond extract and egg product in small bowl until well blended. Add flour, baking powder, 1/4 teaspoon cinnamon and the orange peel; stir just until moistened. Fill muffin cups 3/4 full.
• Bake 12 to 15 minutes or until light brown. Remove from pan; cool 5 minutes. Mix 3 tablespoons sugar and remaining 1/2 teaspoon cinnamon in small bowl. Brush each puff with butter; roll in sugar- cinnamon mixture.