I swear, Pioneer Woman is a genius. I’ve been making my way through her cookbook and every single thing is a winner! I tried two new recipes this past week, meatloaf and orange muffins, and both of them will be made repeatedly. The muffins were the perfect Saturday morning treat and would be great for a bridal or baby shower.
Orange Mini-Muffins with Brown Sugar Glaze
- 2 sticks Salted Butter, Softened
- 1 cup White Sugar
- 2 cups Flour
- 2 whole Eggs
- 1 cup Buttermilk
- 1 teaspoon Baking Soda
- 2 whole Oranges, Juiced And Zested
- 1 cup Brown Sugar (lightly Packed)
Cream together butter and white sugar in a mixing bowl. Add eggs, beat well, and mix in flour. Dissolve baking soda into buttermilk, then add to the rest of the batter along with the zest from both oranges. Mix well.
Grease and flour mini muffin pans (or spray with nonstick spray with flour). Fill cups 2/3 full. (This recipe yields 36 mini-muffins, or 3 tins.)
Bake at 375ºF for 12 to 17 minutes (or 20 to 25 minutes for regular-sized muffins), or until lightly browned.
In a separate bowl, combine brown sugar and juice from the freshly zested oranges. You should have about ½ cup. Mix well. Drizzle this glaze over the warm muffins. Remove muffins from the pan while still warm.
Note: If you don’t have buttermilk, add 1 tablespoon white vinegar to just under 1 cup of milk.