The Pioneer Woman Tasty Kitchen
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Orange Mini-Muffins with Brown Sugar Glaze

5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

36

Description

My mom originally got the recipe for these strangely delightful orange muffins from an old Helen Corbitt (rest her culinary soul) cookbook, and she’s made them ever since I can remember. Moist with plenty of real orange zest, these baked muffins are coated with an orange juice and brown sugar glaze that really sets these beauties apart from the fray and provides an unexpected texture for these bite-sized wonders.

Ingredients

  • 2 sticks Salted Butter, Softened
  • 1 cup White Sugar
  • 2 cups Flour
  • 2 whole Eggs
  • 1 cup Buttermilk
  • 1 teaspoon Baking Soda
  • 2 whole Oranges, Juiced And Zested
  • 1 cup Brown Sugar (lightly Packed)

Preparation

Cream together butter and white sugar in a mixing bowl. Add eggs, beat well, and mix in flour. Dissolve baking soda into buttermilk, then add to the rest of the batter along with the zest from both oranges. Mix well.

Grease and flour mini muffin pans (or spray with nonstick spray with flour). Fill cups 2/3 full. (This recipe yields 36 mini-muffins, or 3 tins.)

Bake at 375ºF for 12 to 17 minutes (or 20 to 25 minutes for regular-sized muffins), or until lightly browned.

In a separate bowl, combine brown sugar and juice from the freshly zested oranges. You should have about ½ cup. Mix well. Drizzle this glaze over the warm muffins. Remove muffins from the pan while still warm.

Note: If you don’t have buttermilk, add 1 tablespoon white vinegar to just under 1 cup of milk.

One Comment

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Avatar of emmie

emmie on 1.6.2011

These are the best muffins I have ever made! They are so addictive, once I discovered them I had to make three more batches to give away so others could know the yummy goodness.

6 Reviews

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Avatar of Java Girl

Java Girl on 3.3.2014

Made these today, with lemon and poppy seeds. They were incredible. Then I realized when I looked at the recipe that they are close to sugar cookies in muffin form. Can’t go wrong with that!

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moxie mama on 12.27.2012

lovely

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Jess on 11.19.2012

A quick muffin to make, lovely and light in taste. It seems really versatile too – I might try lemon or lime versions next!

Avatar of jenndk

jenndk on 12.28.2011

I made these this morning and they were a big hit with everyone. I didn’t have any oranges, but I had clementines, so I used a few of those for the zest and then used some store bought orange juice. I am sure they will be even better with regular oranges and fresh squeezed juice… and I will make these again!

Avatar of Traci

Traci on 2.19.2011

So easy! And sooo good!! Made them first for myself, but decided to make more to take to a friend who’d just had a precious baby boy. I’m thinking of substituting lemon for the orange next time, just to experiment!

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