My Mimosa Muffins are a delicious sweet breakfast treat. Packed with fresh orange juice, zest, and even a little champagne!
Mimosas are one of my favorite drinks to sip during brunch or on a holiday morning. I love the tart tang of the champagne with the sweet orange juice. I know there are so many different flavors out there, I love a grapefruit mimosa, but I am always partial to the classic drink made with orange juice.
My Mimosa Muffins capture the flavors of this classic drink in muffin form. The batter has lots of fresh orange juice and fresh orange zest. I love doing a very light glaze on my muffins as well . It truly is just a light coating- not enough to be considered an icing, but is packed with fresh orange flavor.
These muffins are perfect for breakfast or when you just want something a little sweet.
Ingredient Notes
Fresh Orange Juice and Orange Zest: You can use a store bought juice, but I will say that there is nothing better than a mimosa made with fresh juice AND there is nothing better than a Mimosa Muffin made with fresh orange juice and orange zest.
Vanilla Extract: I love vanilla, but I have used almond extract in this recipe and it is delicious. Try it if you prefer a sweet and nutty flavor for your muffins.
Champagne: I like to use a dry champagne, but using sweet will work fine. It may increase the sweetness of you Mimosa Muffins. Non-alcoholic champagne or sparkling wine can be used as well.
How Do You Make The Muffins?
- Preheat the oven to 375°F. Lightly grease 12 muffin pan with butter or cooking spray. Set aside.
- In a mixing bowl, sift together flour, baking powder, and salt. Set aside.
- In a stand mixer (you can also do this with a hand mixer or a whisk), mix the oil, sugar, zest, and juice till smooth.
- Next, add the eggs and the vanilla. Finish with the champagne. The mixture should be smooth and fragrant.
- Set mixer to medium-low speed and slowly add in the four mixture.
- Divide the batter evenly between the 12 cups. Bake for 18 minutes. Use a toothpick to test. If there is raw batter or large crumb allow the muffins to bake a few additional minutes.
- Remove muffins from oven and prepare the glaze as they cool. Remove muffins from pan to cool on the counter after 10 minutes.
- For glaze, whisk together powdered sugar, zest, juice, and champagne. The glaze should be smooth.
- Once cool, dip the top half of the muffin into the glaze. Set on a plate or cooling rack to allow the glaze the set. Enjoy.
Looking for More Muffin Recipes?
Strawberries and Cream Muffins
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Mimosa Muffins
Ingredients
For Muffins:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ tsp salt
- ½ cup sugar
- 3 tablespoon fresh orange juice
- 1 tablespoon fresh orange zest
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup vegetable or canola oil
- ¼ champagne
For Glaze:
- ¾ cup powdered sugar
- 1 teaspoon orange zest
- 1 tablespoon fresh orange juice
- 1 ½ tablespoon champagne
Instructions
- Preheat the oven to 375°F. Lightly grease 12 muffin pan with butter or cooking spray. Set aside.
- In a mixing bowl, sift together flour, baking powder, and salt. Set aside.
- In a stand mixer (you can also do this with a hand mixer or a whisk), mix the oil, sugar, zest, and juice till smooth.
- Next, add the eggs and the vanilla. Finish with the champagne. The mixture should be smooth and fragrant.
- Set mixer to medium-low speed and slowly add in the four mixture.
- Divide the batter evenly between the 12 cups. Bake for 18 minutes. Use a toothpick to test. If there is raw batter or large crumb allow the muffins to bake a few additional minutes.
- Remove muffins from oven and prepare the glaze as they cool. Remove muffins from pan to cool on the counter after 10 minutes.
- For glaze, whisk together powdered sugar, zest, juice, and champagne. The glaze should be smooth.
- Once cool, dip the top half of the muffin into the glaze. Set on a plate or cooling rack to allow the glaze the set. Enjoy.
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