Orange Tea Muffins Recipes

ORANGE MINI TEA MUFFINS

Orange Mini Tea Muffins image

Wonderfully Good!!! Great glaze! They are light and full of orange flavor!! My mother use to make these tasty tea muffins to serve at parties. They freeze well for a good make-ahead appetizer or party item. Also great for a bridal reception!

Provided by Seasoned Cook

Categories Quick Breads

Time 1h10m

Yield 60 muffins

Number Of Ingredients 7

Ingredients

1 (18 ounce) yellow cake mix
3 eggs
1/3 cup vegetable oil
1 1/3 cups water
2 oranges, juice and zest of
1 lemon, juice and zest of
1 1/4 cups confectioners' sugar

Steps:

Reserve 1 teaspoon of orange zest for cake mix. Mix remaining zest and juice of oranges and lemon with confectioners sugar and set aside.
Mix cake mix, eggs, vegetable oil, water and 1 teaspoon of orange zest Blend well.
Grease or spray muffin tins well. Spoon cake mix into muffin tins until 80 per cent full. Bake for 15 minutes at 350 degrees.
Dip tops while warm into juice and sugar mixture for glaze. Let cool.
Enjoy!.

Nutrition Facts : Calories 64.4, Fat 2.5, SaturatedFat 0.4, Cholesterol 10.8, Sodium 59.6, Carbohydrate 10, Fiber 0.3, Sugar 6.2, Protein 0.8

ORANGE TEA MUFFINS

Orange Tea Muffins image

Because they're so rich, I usually make these muffins for special occasions-brunches and breakfasts mainly. They're good at all hours, though, as a snack with tea or coffee. My husband and I plus our 14-year-old son live in a suburban area. Luckily, our property backs up against a farm. Last year, we were excited to see deer in the yard-two adults and four babies. I learned my way around the kitchen by trial and error. So having a recipe featured in Country Woman is a real treat-when we were married 18 years ago, my husband knew more about cooking than I did!

Provided by Taste of Home

Time 35m

Yield 36 small muffins.

Number Of Ingredients 10

Ingredients

2 cups sugar, divided
1/2 cup fresh orange juice
1/2 cup butter, softened
3/4 cup sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon grated orange zest
1/2 cup raisins
1/2 cup chopped nuts

Steps:

Combine 1 cup sugar and the orange juice; set aside. Cream butter and remaining sugar; blend in sour cream. Combine dry ingredients and add to creamed mixture. Beat at low just until ingredients are combined. Stir in orange zest, raisins and nuts. The batter will be stiff. Spoon batter into greased 1-3/4-in. muffin cups, filling each cup completely full. Bake at 375° for about 12 minutes or until done. While still warm, dip each muffin in reserved sugar/orange juice mixture. Cool on wire rack.

Nutrition Facts :

ORANGE DATE MUFFINS

Orange Date Muffins image

"Anyone who likes dates and the flavor of orange will think these moist muffins are a treat," confirms Rosella Peters of Gull Lake, Saskatchewan. "I get compliments each time I serve them."

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

Ingredients

1-1/4 cups whole wheat flour
1 cup all-purpose flour
3/4 cup packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup orange juice
1/3 cup butter, melted
3/4 cup chopped dates
1/3 cup chopped walnuts
1 teaspoon grated orange zest

Steps:

In a bowl, combine the dry ingredients. Combine eggs, orange juice and butter; mix well. Stir into dry ingredients just until moistened. Fold in dates, walnuts and orange zest. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter., Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 251 calories, Fat 8g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 224mg sodium, Carbohydrate 41g carbohydrate, Fiber 3g fiber), Protein 5g protein.

ORANGE MUFFINS

Orange Muffins image

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

Ingredients

2 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup orange juice
⅓ cup vegetable oil
1 egg
1 tablespoon orange zest

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

COCONUT-ORANGE MINI TEA MUFFINS

Coconut-Orange Mini Tea Muffins image

These delicious little orange-y, buttery, coconutty muffins are from the 1833 Umpleby House Inn in New Hope, Bucks County, Pennsylvania. They're so easy and quick to whip up! I adapted the recipe to make mini-muffins, since that's my preference, but the original directions for making standard-size muffins are included, also. Recipe makes 24 mini-muffins or 12 standard muffins (and has the distinction of being one of the rare baking recipes where the yield is accurate!)

Provided by EdsGirlAngie

Categories Quick Breads

Time 30m

Yield 24 mini muffins

Number Of Ingredients 9

Ingredients

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, melted
2 oranges, zest of
1/2 cup orange juice
2 eggs
1/2 cup sweetened flaked coconut (plus more for topping)

Steps:

Preheat oven to 350°F.
Grease 24 mini-muffin cups (however, my non-stick baking pan doesn't require greasing -- ) In a large bowl, mix flour, sugar, baking powder and salt.
In a separate bowl, combine melted butter, orange peel, orange juice and eggs until well blended.
Add coconut, then stir into flour mixture until just combined.
Do not overmix.
Spoon into muffin cups and sprinkle a little extra coconut on the tops of each muffin.
Bake approximately 15 minutes, or until lightly golden around the edges.
Or, if you wish to make standard-size muffins, bake at 375°F for approximately 22 to 25 minutes.

Nutrition Facts : Calories 96.7, Fat 5, SaturatedFat 3.2, Cholesterol 25.7, Sodium 123.7, Carbohydrate 11.7, Fiber 0.3, Sugar 5.5, Protein 1.5

TASTY ORANGE-OATMEAL MUFFINS

Tasty Orange-Oatmeal Muffins image

Muffins with an orangey taste, perfect for a light breakfast or snack.

Provided by Cheenie

Categories Bread Quick Bread Recipes Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup quick cooking oats
1 cup all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
¼ cup raisins
1 egg
3 tablespoons grated orange zest, or to taste
3 tablespoons canola oil
1 cup milk
3 tablespoons orange juice
1 tablespoon white sugar

Steps:

Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Stir the oats, flour, 1/4 cup sugar, baking powder, and raisins together in a bowl; set aside. Beat the egg in a bowl along with the orange zest and canola oil. Whisk in the milk and stir in the flour until just mixed. Evenly divide the batter among the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove the muffins from the oven. Stir the orange juice together with 1 tablespoon sugar until the sugar dissolves. Drizzle 1 teaspoon of this mixture over each muffin, remove from the muffin tin, and allow to cool slightly before serving.

Nutrition Facts : Calories 143.4 calories, Carbohydrate 22.1 g, Cholesterol 17.1 mg, Fat 4.9 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 96.5 mg, Sugar 8.4 g

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