Prep Time
15 Mins
Total Time
1 Hour 45 Mins
Yield
24 muffins

Nothing says you’ve started off the weekend strong like a mimosa. However, for those who aren’t quite ready to get tipsy at 10 am, allow us to offer a compromise in the form of a mimosa muffin. Biting into a mimosa sounds like a strange concept, but after tasting these mini muffins you’ll understand. 

Mix up a classic muffin batter (sugar, flour, baking powder—the usual suspects) but leave room for some fun twists: orange zest, orange juice, and plenty of Champagne go right into the mixture. Spoon the batter into a mini muffin tin and bake off those 2-bite beauties. Of course, you could make normal-sized muffins, but then you can’t stick a toothpick through them and lay it over a Champagne flute, edible garnish-style.

Mini Mimosa Muffins

Photo by Gina DiSimone

How to Make It

Step 1

Preheat oven to 425°F.

Step 2

Whisk together flour, baking powder, and salt in a medium bowl. Set aside. 

Step 3

Whisk together sugar, eggs, and orange zest in a large bowl. Whisk in butter, orange juice, and 1/2 cup of the Champagne. Gradually add flour mixture to egg mixture; whiskuntil just incorporated (batter will be slightly lumpy).

Step 4

Coat cups of a mini muffin pan with cooking spray. Spoon 2 tablespoons batter into each cup. Bake in preheated oven 5 minutes. Lower oven temperature to 375°F. Bake until a toothpick comes out clean, 5 to 6 minutes. Cool in pan 15 minutes. Remove muffins from pan.

Step 5

Whisk together powdered sugar and remaining 1 1/2 tablespoons Champagne until smooth. Dip tops of muffins in the Champagne glaze; sprinkle evenly with sugars.

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