Recipe courtesy of Ree Drummond

Orange Mini Muffins

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 3 dozen mini muffins
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  1. Preheat the oven to 375 degrees F. Spray mini muffin tins with nonstick spray.
  2. Cream together the butter and granulated sugar in a large bowl by hand or using an electric mixer. Add the eggs and beat well. Mix in the flour. In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
  3. Fill the muffin tins two-thirds full with the batter and bake until lightly browned, 12 to 17 minutes.
  4. In a separate bowl, combine the brown sugar and orange juice (you should have about 1/2 cup juice) and mix well. Drizzle this glaze over the warm muffins in the tins. Remove the muffins while still warm.

Cook’s Note

If you don't have buttermilk, add 1 tablespoon white vinegar to just under 1 cup of milk.

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