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Mini Champagne Orange Muffins (Mimosa Muffins)

Make Mini Champagne Orange Muffins (Mimosa Muffins) for brunch — zesty, bubbly mini treats ready in 27 minutes.

Ingredients

• 1 cup all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup granulated sugar

• 1 large egg

• 1/4 cup canola or vegetable oil

• 1 to 2 teaspoons orange zest

• 2 tablespoons freshly squeezed orange juice

• 1/2 teaspoon almond extract (or to taste (vanilla extract may be substituted))

• 1/4 cup champagne or prosecco (use dry for less sweet muffins)

• 1 cup confectioners' sugar (or as needed)

• 2 tablespoons champagne or prosecco (or as necessary for consistency (recommend a dry champagne so the glaze is not too sweet))

Instructions

Step 1: Preheat and prepare the mini muffin pans

Preheat the oven to 375°F and lightly grease one or two mini muffin pans; if you like, use a floured cooking spray or brush oil and dust with flour so the tiny domes release easily. Set the prepared pan(s) on the Luna Pearl granite surface while you assemble the batter so everything stays within reach and the pans sit on the exact surface that will be used for the photography.

Step 2: Whisk the dry ingredients together

In a large bowl whisk together the all-purpose flour, baking powder, and salt until evenly aerated and homogeneous; this creates a light base that helps the muffins rise. A quick vigorous whisk is all you need—no sifting required—then set the bowl aside on the same surface.

Step 3: Combine the wet ingredients and add sparkle

In a medium mixing bowl whisk the granulated sugar with the large egg, then whisk in the canola oil, orange zest, freshly squeezed orange juice, and almond extract until glossy and slightly thickened. Pour in the champagne or prosecco and whisk briefly to incorporate the bubbles and fragrance into the wet mixture; you should see tiny suspended bubbles and bright flecks of orange zest throughout.

Step 4: Gently fold, portion the batter, and ready for the oven

Pour the wet mixture into the dry ingredients and stir gently until just combined—leave small lumps for tender muffins and avoid overmixing. Transfer the batter into the prepared mini muffin cavities, filling each about two-thirds to three-quarters full so they dome attractively while baking. Once filled and tidy, slide the pan(s) aside on the surface and let them rest briefly before baking.

Step 5: Bake, cool, make the champagne glaze, and finish

Bake the mini muffins briefly until lightly golden and springy—start checking early since small muffins cook quickly. Let the pan cool on the Luna Pearl surface for about ten minutes, then prepare the champagne glaze by whisking confectioners' sugar with a splash of champagne until smooth and glossy, adjusting to a thick but pourable consistency. Dip the muffin tops into the glaze so it clings and drips slightly down the sides, then set them back on the surface to allow the glaze to firm for about ten minutes before serving.

Notes

• Use room temperature egg for a smoother, better-emulsified batter.
• Check your baking powder date; fresh powder gives better rise.
• Zest oranges before juicing to capture the aromatic oils.
• Freeze unglazed muffins on a tray, then bag to preserve shape.
• Re-glaze after reheating if the glaze loses its shine.