Mimosa Mini Muffins - Why settle for only drinking Mimosa when you can enjoy an adorable mini-muffin made with CHAMPAGNE and ORANGE JUICE !! Mimosa's two perfect bites! FAST, EASY, and perfect for lunch or get-together !!
What's in Mimosa Mini Muffins?
You might have everything to prepare this easy muffin set. Yes, you do need a bottle of champagne or prosecco, but I always have it.
Muffins are ready from start to finish in 30 minutes so you can enjoy the magic of these two bites faster.
You will need:
- Developer powder
- Orange (for skin and juice)
- Almond Extract (or Vanilla)
- Champagne or prosecco
- Fine granulated sugar
Mini muffins are usually cooked very quickly, in 10 minutes or more, but these muffins are cooked very quickly for me, only about 7 1/2 minutes.
Keep an eye on your muffins and not the hours when determining how long to bake them because of all mini muffin pans, ovens, and climate variations.
Also, because this recipe has very little fat, be sure not to make the muffins for too long or it will dry.
The muffins are suitable for weekend lunches, girls' nights, baby showers and weddings, and entertaining holidays. Preparing a plate of this little mimosa with a muffin is a guaranteed victory.
What Type of Champagne To Use?
I use sweet rose champagne in muffin dough and glaze.
Unglazed muffins aren't too sweet. However, the glaze is very sweet, possibly too sweet for many people. I recommend that the champagne dry or drier halfway to glaze.
You can also use prosecco, and again I will make sure it is on the drier side for the glaze.
Can I use something other than champagne?
I haven't experimented with making a non-alcoholic muffin version and although you might be able to use sparkling apple cider for the dough, it tastes too sweet for glaze and I only use milk or water as a liquid.
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 large egg
- 1/4 cup canola or vegetable oil
- 1 to 2 teaspoons of orange peel
- 2 tablespoons of fresh orange juice
- 1/2 teaspoon almond extract, or to taste (vanilla extract can be substituted)
- 1/4 cup champagne or prosecco (use dry for muffins that are not sweet)
- 1 cup of candied sugar, or as needed
- 2 tablespoons of champagne or prosecco, or if necessary for consistency (suggest dry champagne so the glaze isn't too sweet)
- Preheat the 375th oven and spray one or two mini muffin pans (I make 18 muffins) with flour cooking spray, or grease and pan flour; set aside.
- Muffins - To a large bowl, add flour, baking powder, salt, and whisk to combine; set aside.
- For a medium bowl, add sugar, eggs, oil, skin, orange juice, almond extract, and whisk to combine.
- Add champagne and whisk for inclusion.
- Add wet to dry mixture and stir gently to combine; Don't overmix, a few small bumps will be present.
- Fill the cavity of a mini muffin pan around 2/3 to 3/4 full and bake for about 8 to 9 minutes, or until it's finished, but start checking after 7 minutes because the mini muffin cooks very quickly and all ovens, pans, etc. vary. Leave the muffins in the pan for 10 minutes. While the muffins are cold, make a glaze.
- Champagne Glaze - Into a medium bowl, add sugar, champagne, and stir until smooth. See Notes below for champagne recommendations. Dip the top of each top of the muffin in the glaze and set aside for about 10 minutes, or until the glaze tightens before serving. The best fresh muffins but will remain airtight at room temperature for up to 3 days.
This recipe is inspired by averiecooks