We like to serve a basket full of these delicious mini-sized orange muffins on holiday mornings with freshly brewed coffee. Their bright, citrusy flavor is a refreshing treat that complements a cozy start to the day. These also make a wonderful addition to an afternoon tea platter, pairing beautifully with a variety of teas and other light bites.
INGREDIENTS:
Muffins
1 1/2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
1/2 cup butter, melted
1 cup milk
3 tablespoons orange juice concentrate, thawed
2 teaspoons orange zest, finely grated
Crumble Topping
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1/2 teaspoons finely grated orange zest
1/4 cup chopped pecans
1/4 cup firmly packed light brown sugar
Orange-Butter
1/2 cup butter, at room temperature
1/4 cup sweet orange marmalade
1 teaspoon honey
METHOD:
Muffins
Preheat the oven to 400°F. Mist cups of non-stick mini muffin pan (24 cups) with baking spray and set aside.
In a large bowl, sift together flour, sugar, baking powder, and salt.
In another bowl, beat together the egg, melted butter, milk, orange juice concentrate, and orange zest. Add the wet ingredients to the dry, combining just until moistened and being careful not to over-mix. Divide the batter among the prepared muffin tins, filling each halfway.
Crumble Topping
I a small bowl, combine flour, pecans, brown sugar, melted butter and grated orange zest. Mix to combine and sprinkle 1 teaspoon on top of the batter for each muffin. Bake until the muffins are set and golden brown and a tester inserted into the middle comes out clean, 14 to 16 minutes.
Remove from the oven and let sit for 5 minutes in the baking pan, then cool on wire racks. Serve warm with orange-butter on the side.
Orange Butter
In a bowl, cream together the ingredients. Transfer to a decorative crock or small bowl. Cover with plastic wrap and refrigerate until slightly firm. Serve with the muffins or spread on toast.
YIELD: 24 mini muffins
