Mandarin Yogurt Muffins
A mandarin is a sweet little easy to peel orange. As a bonus, they are packed with vitamin C, high in fiber and less acidic than larger oranges.
Mandarin oranges are in season during the long winter months from November to April. They taste like a hint of spring that is right around the corner.
Mandarin oranges happen to be perfect for baking!
Our Mandarin Yogurt Muffins are are so much fun, like a burst of sunshine on a gray winter's day. They are easy to make and don’t require any special equipment. Plus, you can make standard size or mini muffins with this recipe.
Our Mandarin Yogurt Muffins start by combining the melted butter and sugar, then the milk, yogurt, zest, juice, extract and eggs. Next, whisk together the dry ingredients. Gently stir the wet ingredients into the dry until moistened (do not over mix). Scoop the batter into the prepared muffin pan and bake until golden, rotating the pan in the oven halfway through. Don’t overbake to keep the muffins moist and tender. Release the muffins from the tin after 10 minutes of resting in the pan.
To make the glaze for the Mandarin Yogurt Muffins, fit a sheet pan with parchment paper and top with a cooling rack. This will make clean up easy! Stir together sifted confectioners’ sugar, salt, zest and juice.
The glaze consistency should be thick but pourable. You can add more juice if needed. Place room temperature muffins on top of the cooling rack. Glaze the muffins and sprinkle with zest while still wet.
Serve the Mandarin Yogurt Muffins for breakfast or brunch, with a bright fruit salad and yogurt.
Hanging out with Otto the Orange.
Mandarin Yogurt Muffins
ingredients:
- 4 tablespoons of melted butter, cooled slightly
- ¾ cup of granulated sugar
- ¼ cup of milk (whole preferred), at room temperature
- 1 6oz. container of orange or vanilla yogurt, full fat preferred, at room temperature
- Zest and juice of 4-5 mandarins
- 1 tablespoon of vanilla extract
- 2 eggs, at room temperature
- 1 and ¾ cups of all-purpose flour
- 1 teaspoon of baking powder
- ¼ teaspoon of baking soda
- ½ teaspoon of salt
- 1 and ¾ cups of sifted confectioners’ sugar
- 1/8 tsp. salt
- Zest and juice of 3 mandarins
- Optional decoration: zest of 2 mandarins, grated with a vegetable peeler
instructions:
How to cook Mandarin Yogurt Muffins
- Preheat the oven to 350°F. Prepare two mini or standard muffin pans with liners or spray generously cooking spray.
- For the muffins: In a medium bowl, stir together the melted butter and sugar, then add the milk, yogurt, zest, juice, extract and eggs. In a large bowl, whisk together the flour, baking powder, soda and salt. Gently stir in the wet ingredients into the dry until moistened (do not over mix). Scoop the batter into the prepared muffin pan ¾ of the way.
- Mini Muffins- bake for approximately 10-12 minutes or until golden, rotating the pan in the oven halfway through. Remove from the oven. Release from the muffin tin after 10 minutes of resting in the pan and set on a cooling rack.
- Standard Muffins- bake for approximately 17-20 minutes or until golden, rotating the pan in the oven halfway through. Remove from the oven. Release from the muffin tin after 10 minutes of resting in the pan and set on a cooling rack.
- For the glaze: Prepare a sheet pan with parchment paper and top with a cooling rack. In a medium bowl, stir together confectioners’ sugar, salt, zest and juice. The glaze consistency should be thick but pourable. Add more juice if needed. Place room temperature muffins on top of the cooling rack. Glaze the muffins. While the glaze is still wet, sprinkle with the optional decorated zest. Allow the glaze to set, about 2 hours.
