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All Reviews for Mini Orange Muffins

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Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 30 small muffins

martha-bakes-mini-orange-muffin-cropped-093-d110936-0614.jpg

Ingredients

Ingredient Checklist

1/2 cup (1 stick) unsalted butter, plus more for tins

1 1/2 cups sugar

2 large eggs

1 cup buttermilk

1 teaspoon baking soda

2 cups sifted all-purpose flour

1/2 teaspoon salt

1 cup raisins

Zest and juice of 1 orange

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 30 small muffins

martha-bakes-mini-orange-muffin-cropped-093-d110936-0614.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary

Yield: Makes 30 small muffins

Recipe Summary

Yield: Makes 30 small muffins

Yield: Makes 30 small muffins

Makes 30 small muffins

martha-bakes-mini-orange-muffin-cropped-093-d110936-0614.jpg

martha-bakes-mini-orange-muffin-cropped-093-d110936-0614.jpg

Ingredients

Ingredients

  • 1/2 cup (1 stick) unsalted butter, plus more for tins
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup raisins
  • Zest and juice of 1 orange

Directions

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.

Reviews (3)

Add Rating & Review

33 Ratings

5 star values:

                                  3

4 star values:

                                  4

3 star values:

                                  15

2 star values:

                                  5

1 star values:

                                  6

Reviews (3)

Add Rating & Review

33 Ratings

5 star values:

                                  3

4 star values:

                                  4

3 star values:

                                  15

2 star values:

                                  5

1 star values:

                                  6

Add Rating & Review

33 Ratings

5 star values:

                                  3

4 star values:

                                  4

3 star values:

                                  15

2 star values:

                                  5

1 star values:

                                  6

33 Ratings

5 star values:

                                  3

4 star values:

                                  4

3 star values:

                                  15

2 star values:

                                  5

1 star values:

                                  6

33 Ratings

5 star values:

                                  3

4 star values:

                                  4

3 star values:

                                  15

2 star values:

                                  5

1 star values:

                                  6
  • 5 star values:
  • 3
  • 4 star values:
  • 4
  • 3 star values:
  • 15
  • 2 star values:
  • 5
  • 1 star values:
  • 6

Martha Stewart Member

Rating: 5 stars

11/03/2017

                Love them!  

Martha Stewart Member

Rating: 5 stars

10/07/2015

                Excellent muffins - tasty, moist, tender crumb.  A few notes: use a large glass measuring cup for the buttermilk and baking soda because the mixture bubbles up a lot; use currants soaked in orange juice instead of raisins to skip chopping step.  This recipe makes more than 30 mini muffins; I had enough leftover batter to make 6 regular size muffins (baked for 18 minutes).  This is a keeper!  

Martha Stewart Member

Rating: Unrated

03/08/2015

                These were lovely, with a moist texture and fruity flavour.  My little boy and I thoroughly enjoyed them as a Sunday morning breakfast treat!  

Martha Stewart Member

Rating: 5 stars

11/03/2017

                Love them!  

Rating: 5 stars

Rating: 5 stars

10/07/2015

                Excellent muffins - tasty, moist, tender crumb.  A few notes: use a large glass measuring cup for the buttermilk and baking soda because the mixture bubbles up a lot; use currants soaked in orange juice instead of raisins to skip chopping step.  This recipe makes more than 30 mini muffins; I had enough leftover batter to make 6 regular size muffins (baked for 18 minutes).  This is a keeper!  

Rating: Unrated

03/08/2015

                These were lovely, with a moist texture and fruity flavour.  My little boy and I thoroughly enjoyed them as a Sunday morning breakfast treat!  

Rating: Unrated

All Reviews for Mini Orange Muffins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Mini Orange Muffins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest