Mini Champagne Orange Muffins (Mimosa Muffins)

Bake Mini Champagne Orange Muffins (Mimosa Muffins) for a bright, bubbly brunch treat that's quick and festive.

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 Prep the Mini Muffin Pans

Preheat the oven to 375°F and prepare one or two mini muffin pans by spraying them with floured cooking spray or greasing and dusting them with flour; set the pans aside to keep everything ready. Treat this like the quiet beginning — get the pans cozy and within reach so the batter will go straight in once mixed.

Step 2: Whisk the Dry Ingredients

In a large bowl whisk together the all-purpose flour, baking powder, and salt until evenly distributed and aerated. Use a light, circular motion so the leavening is evenly spread and you have a smooth, pale flour base with no heavy pockets.

Step 3: Combine the Wet Ingredients

In a separate medium bowl whisk the granulated sugar, large egg, and oil until slightly emulsified, then stir in the orange zest, freshly squeezed orange juice, and the almond extract. The mixture should look glossy and fragrant — bright citrus specks suspended in a pale yellow base.

Step 4: Add Champagne and Fold with the Dry Mix

Whisk the champagne or prosecco into the wet mix until incorporated, then pour the wet into the dry bowl and fold gently using a spatula. Stir just until combined; the batter should be pale yellow with small lumps and visible orange zest flecks — slightly glossy from the oil and champagne, not smooth like cake batter. Avoid overmixing to keep the muffins tender.

Step 5: Fill Cavities and Bake

Spoon or pipe the batter into the prepared mini muffin cavities about two-thirds to three-quarters full. Slide the pans into the preheated oven and bake for roughly 8 to 9 minutes, starting to check after 7 minutes; mini muffins rise and brown quickly. Look for pale golden tops that spring back when gently pressed.

Step 6: Cool in the Pan and Begin the Glaze

Let the muffins cool in the pan for about 10 minutes so they settle and slightly contract from the pan edges. While they cool, prepare the glaze so it’s ready when the tops are just slightly warm — this timing helps the glaze adhere and set with a shiny finish.

Step 7: Make the Champagne Glaze

In a medium bowl whisk confectioners’ sugar with champagne or prosecco until smooth and pourable; adjust liquid to reach a thick but dip-able consistency. Aim for a glossy, translucent glaze that will cling to the muffin tops without running off entirely — a delicate balance that preserves sparkle without becoming watery.

Step 8: Glaze and Set the Muffins

Dip each muffin top into the glaze, letting excess drip back into the bowl, then set the glazed muffins on a rack or plate for about 10 minutes until the glaze firms slightly. The finished muffins should be golden, bright with citrus zest, and capped with a glassy champagne glaze that catches the light.

Notes

• Use a microplane for zest to get bright, bitter-free orange flavor.
• Measure flour by spooning into the cup and leveling to avoid dense muffins.
• Use a piping bag or zip-top bag for clean filling of mini wells.
• Choose a dry prosecco or champagne so the glaze does not become overly sweet.
• Refresh chilled muffins in a 300°F oven for a few minutes to revive texture.