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.