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
2 cups (about 8 1/2 ounces) all-purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
1 cup granulated sugar
2 large eggs
1 tablespoon orange zest, plus 1/4 cup fresh orange juice, divided
½ cup melted unsalted butter, cooled slightly
½ cup, plus 1 1/2 tablespoons Champagne
¾ cup powdered sugar
¼ cup coarse sparkling sugar
2 tsp. orange sanding sugar
How to Make It
Preheat oven to 425°F.
Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
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).
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.
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.