CINNAMON STREUSEL ORANGE MUFFINS
Moist and rich, these beautiful muffins taste as good as they look. There is an added bonus of swirled cinnamon and sugar inside the muffins!
Provided by MICHELLECA
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 256.6 calories, Carbohydrate 40.2 g, Cholesterol 36.5 mg, Fat 9.2 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 2.5 g, Sodium 194.5 mg, Sugar 21.5 g
CINNAMON-ORANGE MINI MUFFINS
Sweet sugar and cinnamon top quick-to-mix citrus muffins.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Mini-Muffin, Sodium 170 mg, Sugar 8 g, TransFat 1/2 g
ORANGE MINI MUFFINS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 3 dozen mini muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Spray mini muffin tins with nonstick spray.
- Cream together the butter and granulated sugar in a large bowl by hand or using an electric mixer. Add the eggs and beat well. Mix in the flour. In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
- Fill the muffin tins two-thirds full with the batter and bake until lightly browned, 12 to 17 minutes.
- In a separate bowl, combine the brown sugar and orange juice (you should have about 1/2 cup juice) and mix well. Drizzle this glaze over the warm muffins in the tins. Remove the muffins while still warm.
CINNAMON MINI-MUFFINS
These mini muffins are wonderful with a bowl of fresh fruit for breakfast or anytime. -Bonnie Larson, New Berlin, Wisconsin
Provided by Taste of Home
Time 25m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, sugar, baking powder, salt, nutmeg and allspice. Combine the egg, milk and butter; mix well. Stir into dry ingredients just until moistened. Spoon into greased or paper-lined mini muffin cups. Bake at 400° for 12-14 minutes or until muffins test done. For topping, combine sugar and cinnamon. Brush the tops of warm muffins with butter; sprinkle with cinnamon-sugar.
Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 130mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
MINI ORANGE MUFFINS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 30 small muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees and butter small muffin tins. In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup sugar and butter until smooth. Add the eggs and beat until fluffy.
- In a glass measuring cup, combine buttermilk and baking soda and set aside. In a small bowl, whisk together flour and salt; add to the butter mixture alternately with the buttermilk, beating until well mixed.
- In a food processor, grind the raisins and orange zest. Add to the batter and combine. Spoon the batter into the prepared muffin tins and bake until golden brown and firm to the touch, about 12 minutes.
- Remove the tins to a cooling rack. Brush the tops of the muffins with orange juice and sprinkle with remaining 1/2 cup sugar while still warm; let stand 5 minutes. Remove muffins from pans.
ORANGE MUFFINS
Here is yet another great breakfast muffin recipe for scratch muffins with orange juice and orange zest.
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 26.3 g, Cholesterol 15.5 mg, Fat 6.8 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 225.2 mg, Sugar 9.7 g
CINNAMON ORANGE MUFFINS
From the Betty Crocker website - I love this recipe because it is so easy to throw together. I like making them in both the mini size and regular size muffin tins. Great for breakfast or midday snack.
Provided by HokiesMom
Categories Quick Breads
Time 22m
Yield 24 mini-muffins, 24 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 128.8, Fat 7.5, SaturatedFat 4.1, Cholesterol 24.5, Sodium 173.6, Carbohydrate 14.3, Fiber 0.3, Sugar 9.1, Protein 1.3
ORANGE MINI MUFFINS
It doesn't take long for Amy Karp of Spanish Fork, Utah to fix these bite-size citrus muffins. "Not only are they delicious and moist, but they fill the house with a fabulous aroma," she says.
Provided by Taste of Home
Time 35m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, beat the egg, orange juice, sour cream, oil, orange zest and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 94 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 74mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
MINI ORANGE MUFFINS
I think this recipe came from Southern Living. A wonderful little muffin to serve at breakfast or brunch.
Provided by Lvs2Cook
Categories Quick Breads
Time 25m
Yield 36 mini muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375º. Grease miniature muffin cups.
- Mix sugar and orange juice. Set aside for dipping after muffins are baked.
- Cream butter and sugar. Add sour cream alternately with the dry ingredients, just until moistened. Fold in orange peel, raisins and nuts (batter will be stiff).
- Bake at 375º for 10-12 minutes. While still warm, dip muffins in the sugar-orange juice mixture.
Nutrition Facts : Calories 123, Fat 5, SaturatedFat 2.6, Cholesterol 9.6, Sodium 134.2, Carbohydrate 19, Fiber 0.4, Sugar 12.6, Protein 1.4
CINNAMON-ORANGE BREAKFAST PUFFS
Love bread for breakfast? Enjoy these easy cinnamon- coated orange puffs that are ready in just 35 minutes!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 55, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Puff, Sodium 55 mg
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