Orange Mini Muffins Recipes

Steps:

• In a small bowl, combine 2 tablespoons sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Set aside for topping. Place the biscuit mix in a bowl. Combine the egg, orange juice, marmalade, oil and remaining sugar; stir into biscuit mix just until moistened. Fold in pecans., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Sprinkle with reserved crumb mixture. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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.

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.

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.

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.

Steps:

• Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
• Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
• Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
• Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm 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.

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.

Steps:

• Sift the flour and cocoa together. Cream the butter and sugar. Add the eggs to the creamed mixture, a little at a time, together with a tablespoon of the flour mixture.
• Mix in the remaining flour and cocoa until blended. Stir in the orange zest and chocolate chips. Line some muffin tins with fluted paper cups and fill each of the cups 2/3 full. Transfer to the 350 degree F preheated oven and cook for 10-12 minutes.