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Miniature Orange Tea Muffins

Miniature Orange Tea Muffins recipe image
These Miniature Orange Tea Muffins are a delightful treat that captures the bright, zesty essence of fresh oranges in every bite. Tender and moist, these petite cakes feature a subtle lemon undertone and plump currants for bursts of sweetness. The batter is enriched with butter and buttermilk, creating a rich crumb that holds its shape beautifully. Once baked, they are dipped in a simple chilled sugar and orange juice syrup, giving them a delicate, glossy finish that adds a touch of elegance. Ideal for holiday gatherings, bridal showers, or simply elevating your daily tea time, these muffins are easy to prepare and freeze well. They pair perfectly with a warm cup of Earl Grey or black tea, offering a sophisticated yet comforting dessert option.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 25
Dietary: Vegetarian
Description
These Miniature Orange Tea Muffins are a delightful treat that captures the bright, zesty essence of fresh oranges in every bite. Tender and moist, these petite cakes feature a subtle lemon undertone and plump currants for bursts of sweetness. The batter is enriched with butter and buttermilk, creating a rich crumb that holds its shape beautifully. Once baked, they are dipped in a simple chilled sugar and orange juice syrup, giving them a delicate, glossy finish that adds a touch of elegance. Ideal for holiday gatherings, bridal showers, or simply elevating your daily tea time, these muffins are easy to prepare and freeze well. They pair perfectly with a warm cup of Earl Grey or black tea, offering a sophisticated yet comforting dessert option.
Directions
  1. 1
    Preheat oven to 400°F (200°C). Grease mini muffin pans thoroughly or line with paper liners.
  2. 2
    In a small saucepan, combine 1/2 cup orange juice and 1 cup sugar plus 2 tablespoons. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool in the refrigerator until chilled and slightly syrupy.
  3. 3
    In a large mixing bowl, cream the softened butter and 3/4 cup sugar together using an electric mixer on medium speed until the mixture is light and fluffy.
  4. 4
    Add eggs one at a time to the butter mixture, beating well after each addition to ensure they are fully incorporated.
  5. 5
    In a small separate bowl, whisk together the baking soda and buttermilk until smooth.
  6. 6
    Alternately add the flour mixture and the buttermilk mixture to the creamed butter mixture, beginning and ending with the flour. Mix on low speed just until combined; do not overmix.
  7. 7
    Fold in the grated orange rind, 1/4 cup orange juice, lemon extract, and currants until evenly distributed throughout the batter.
  8. 8
    Fill the prepared mini muffin pans three-fourths full with batter.
  9. 9
    Bake for 10 to 12 minutes, or until the tops are lightly browned and a toothpick inserted into the center comes out clean.
  10. 10
    Remove muffins from the oven and let them cool in the pans for about 1 minute. Then, transfer them to a wire rack.
  11. 11
    While the muffins are still warm, dip the top and sides into the chilled orange sugar syrup. Place them back on the wire rack to allow excess syrup to drain and set.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 25kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.2g1%
Cholesterol 1.6mg1%
Sodium 11.3mg1%
Total Carbohydrate 4.2g2%
Dietary Fiber 0.1g1%
Sugars 1.9g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/miniature-orange-tea-muffins/