Mimosa Mini Muffins
Mimosa Mini Muffins – Why settle for just drinking a mimosa when you can indulge in adorable mini muffins made with CHAMPAGNE and ORANGE JUICE!! The perfect two-bite mimosa! FAST, EASY, and perfect for brunch or get-togethers!!
What’s In The Mimosa Mini Muffins?
You likely have everything on hand to whip up a batch of these easy muffins. Well, you do need a bottle of champagne or prosecco, but I always have that on hand.
The muffins are ready from start to finish in 30 minutes so that you can get to enjoying these little two-bite wonders even quicker.
- Baking Powder
- Orange (for zest and juice)
- Almond (or vanilla) extract
- Champagne or prosecco
- Confectioners’ sugar
How To Make The Mimosa Muffins
You don’t need a mixer and you only need two bowls, one for dry ingredients, and the other for wet.
It’s standard muffin recipe in the sense that you combine the dry ingredients in one bowl, the wet in the other, add wet to dry, and stir.
I used this Wilton mini muffin pan. I used 18 of the cavities and I recommend filling them each to between two-thirds and three-quarters full. Depending on the exact size of your mini muffin pan will determine your muffin yield for this recipe.
I am sure you can make the recipe as regular sized muffins, you’ll just have to experiment with the baking time which will obviously be longer than for mini muffins.
Normally mini muffins cook very quickly, in 10 minutes or so, but these muffins cooked exceptionally quickly for me, in only about 7 1/2 minutes.
Keep an eye on your muffins and not the clock when determining how long to bake them since all mini muffins pans, ovens, and climates vary.
Also, since there is very little fat in this recipe, be sure not to overbake the muffins or they will be dry.
The muffins are perfect for a weekend brunch, a girls night in, baby and bridal showers, and holiday entertaining. Setting out a platter of these little mimosas by way of muffins is a guaranteed win.
What Kind Of Champagne To Use?
I used a sweet rose champagne in both the muffin batter and in the glaze.
The unglazed muffins were not overly sweet. However, the glaze was very sweet, likely too sweet for many people. I recommend to be safe a drier or more middle of the road champagne for the glaze for sure.
You can also use a prosecco, and again I’d make sure it was on the drier side for the glaze.
Can I Use Something Else Other Than Champagne?
I have not experimented with making a non-alcoholic version of the muffins and while you could probably use a sparkling apple cider for the batter, it would be way too sweet for the glaze and I’d just use milk or water as the liquid.
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup canola or vegetable oil
- 1 to 2 teaspoons orange zest
- 2 tablespoons freshly squeezed orange juice
- 1/2 teaspoon almond extract, or to taste (vanilla extract may be substituted)
- 1/4 cup champagne or prosecco (use dry for less sweet muffins)
- 1 cup confectioners' sugar, or as needed
- 2 tablespoons champagne or prosecco, or as necessary for consistency (recommend a dry champagne so the glaze is not too sweet)
- Preheat oven to 375 and spray one or two mini muffins pans (I made 18 muffins) with floured cooking spray, or grease and flour the pan(s); set aside.
- Muffins - To a large bowl, add the flour, baking powder, salt, and whisk to combine; set aside.
- To a medium bowl, add the sugar, egg, oil, zest, orange juice, almond extract, and whisk to combine.
- Add the champagne and whisk to incorporate.
- Add the wet to the dry mixture and stir gently to combine; don't overmix, some small lumps will be present.
- Fill the cavities of the mini muffin pans about 2/3 to 3/4-full and bake for about 8 to 9 minutes, or until done, but starting checking after 7 minutes since mini muffins cook very quickly and all ovens, pans, etc. vary. Allow muffins to cool in the pan(s) for about 10 minutes. While muffins cool, make the glaze.
- Champagne Glaze - To a medium bowl, add the confectioners' sugar, champagne, and whisk until smooth. See Notes below regarding champagne recommendations. Dip the top of each muffin top into the glaze and set aside for about 10 minutes, or until glaze firms up before serving. Muffins are best fresh but will keep airtight at room temp for up to 3 days.
Adapted from MyRecipes
For the glaze, I used a sweet rose champagne and the glaze was very sweet (likely too sweet for most people) but the glaze had a barely-there pink tint in person which was pretty. If you want to use a rose, I suggest a dry rose.
For the muffins, I used the same rose champagne and the unglazed muffins were not overly sweet. The sweetness level of the champagne is more important to pay attention to in the glaze than in the muffins.
Amount Per Serving: Calories: 120 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 10mg Sodium: 105mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 0g Sugar: 12g Sugar Alcohols: 0g Protein: 1g
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