Orange Almond Mini Muffins Recipes

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ORANGE ALMOND MINI-MUFFINS



Orange Almond Mini-Muffins image

Who wouldn't want to find a basket of these muffins alongside a morning cup of coffee or tea? They can be on your table in about 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 24

Number Of Ingredients 13

3/4 cup milk
1/3 cup vegetable oil
1/4 cup frozen orange juice concentrate, thawed
2 teaspoons grated orange peel
1/2 teaspoon almond extract
1 egg, slightly beaten
2 1/4 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/3 cup finely chopped blanched almonds
2 tablespoons decorator sugar crystals, if desired
2 tablespoons finely chopped blanched almonds, if desired

Steps:

  • Heat oven to 400°F. Grease bottoms only of 24 small muffin cups, 1 3/4x1 inch, or line with paper baking cups.
  • In large bowl, beat milk, oil, juice concentrate, orange peel, almond extract and egg with spoon until blended. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Stir in 1/3 cup almonds. Divide batter evenly among cups. Sprinkle with sugar crystals and 2 tablespoons almonds.
  • Bake muffins 10 to 15 minutes or until light golden brown. Immediately remove from pan to wire rack.

Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 10 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 95 mg

ORANGE-SCENTED ALMOND AND OLIVE OIL MUFFINS



Orange-Scented Almond and Olive Oil Muffins image

Provided by Giada De Laurentiis

Time 50m

Yield 18 muffins

Number Of Ingredients 14

1 cup sugar
4 large eggs, at room temperature
1/2 cup fresh orange juice, at room temperature
1/4 cup extra-virgin olive oil
1/4 cup plain whole milk Greek yogurt, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 large orange, zested
1 cup almond flour
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup sliced almonds, toasted (see Cook's Note)
Powdered sugar, for dusting

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line an 18 muffin cup pan with paper liners. Set aside.
  • Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange juice, olive oil, yogurt, vanilla extract, almond extract, and orange zest.
  • In a separate bowl, whisk together the flours, baking powder, and salt.
  • In batches, stir the dry ingredients into the wet ingredients until just blended. Stir in the almonds. Fill the cups with batter, 1/3 of the way full. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Place on a wire rack and cool for 20 minutes. Dust with powdered sugar and serve.

ORANGE MINI MUFFINS



Orange Mini Muffins image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 35m

Yield 3 dozen mini muffins

Number Of Ingredients 9

Nonstick spray, for spraying muffin tins
2 sticks salted butter, softened
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
2 oranges, zested and juiced
1 cup lightly packed brown sugar

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.

MINI ORANGE MUFFINS



Mini Orange Muffins image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 30 small muffins

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, plus more for tins
1 1/2 cups sugar
2 large eggs
1 cup buttermilk
1 teaspoon baking soda
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 cup raisins
Zest and juice of 1 orange

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.

ALMOND ORANGE MUFFINS



Almond Orange Muffins image

Fantastic muffins! From a newspaper last fall. I think this should be attributed to the Associated Press. The recipe says you can add 1 cup of raspberries, blueberries or blackberries but I've never tried it.

Provided by HappyMommy1422

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup wheat germ
2 large eggs
1/2 cup plain soymilk or 1/2 cup vanilla-flavored soymilk
1/2 cup fresh orange juice
1/2 cup sugar
1/2 cup almond oil or 1/2 cup corn oil
1 orange, zest of
1 cup slivered almonds, roasted

Steps:

  • Preheat oven to 400°F Line a 12-muffin pan with paper muffin cups.
  • Sift flour, baking powder, cinnamon and salt into a bowl.
  • Stir in 3/4 cup wheat germ, and set aside.
  • In a large bowl, combine eggs, milk, juice, sugar and oil.
  • Add dry ingredients all at once and stir lightly until liquid is absorbed; batter will be lumpy.
  • Stir in orange zest and 3/4 cup almonds.
  • Divide batter among muffin cups and sprinkle tops with remaining almonds and wheat germ.
  • Bake 12 to 15 minutes or until a toothpick comes out clean.
  • Remove from pan and let cool.

MINI ORANGE MUFFINS



Mini Orange Muffins image

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

1 cup sugar
1 orange, juice of (about 1/2 cup)
1/2 cup butter
1 cup sour cream
1 cup sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon orange zest
1/2 cup raisins
1/2 cup nuts, chopped

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

ORANGE MINI MUFFINS



Orange Mini Muffins image

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

1-3/4 cups all-purpose flour
2/3 cup packed brown sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
3/4 cup orange juice
1/2 cup sour cream
1/4 cup vegetable oil
1 tablespoon grated orange zest
1-1/2 teaspoons vanilla extract

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.

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