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Tender citrus muffins made with a champagne reduction and topped with a boozy orange glaze are the sweetest way to get your mimosa fix.
You didn’t think I would let December go by without rounding out my Muffin of The Month collection, did you?
I mean, I know we had a LOT going on this month, what with the 12 Dips of Christmas and such, but I didn’t forget about my 2018 blog challenge and I hope you didn’t either!
But I certainly don’t blame you if you did because, well, Christmas brain. Hanukkah brain. New Year brain. KIDS DRIVING YOU CRAZY ON BREAK brain.
Am I right??
So before we get to the good stuff (hello, we have a MIMOSA situation going on here), let’s do a recap of 2018’s monthly muffin collection.
•lemon poppy seed muffins
•cream cheese filled red velvet muffins
•bakery style chocolate chip muffins
•banana nut muffins
•morning glory muffins
•very berry muffins
•coffee cake muffins
•Nutella swirl muffins
•chai streusel muffins
•apple cinnamon oat streusel muffins
And, as in 2017’s end-of-the-year fashion, I’m including a champagne reduction in these muffins because it’s freaking New Year’s Eve and we must CHEERS to that.
If you aren’t familiar with 2017’s Cake of The Month collection, check it out. That was a really fun challenge for myself, and I came up with something similar this year because champagne just seems the best fit for a recipe to round out a whole year.
And how do we get a champagne reduction? Easy. Start with 3/4 cup of a dry champagne, bring it to a boil, then simmer it on the stove for about 8 minutes. You’ll be left with about a third of what you started with, so, in this case, 1/4 cup. And that 1/4 cup goes right into your muffin batter.
The flavor is subtle but it’s there. And the extra bubbly adds some supreme moisture to the crumb. It’s something else, that’s for sure!
So we’ve got a champagney, orangey muffin. And we’re glazing it because, well, GLAZE.
Powdered sugar is all you need in the way of sweetness. To that, we’ll add orange juice (you can use fresh from the one you zested!), heavy cream or milk, and some straight up champagne. If you’re not into using any one of those ingredients, that’s totally cool.
Just be sure to use 5 Tablespoons total of liquid. But that triple threat combo is just… UGH. So good. You’ll want to eat the glaze with a spoon, and that is totally acceptable.
One bite and you’ll know why I saved this one for last and why you must absolutely pop a bottle of champagne just for this recipe.
Because YES you’ll have some champagne leftover and then you’ll just need to sip on a real mimosa while your muffins cool. And that’s not a bad deal at all.
December Muffin of The Month… You’re my fav.
As always, thank you for reading, for baking, for following along, and for letting me do this job I really love so much. Cheers to 2019!
Glazed Mimosa Muffins
- 3/4 cup champagne of your choice preferably a dry one
- 2 and 1/2 cups all purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter melted
- 1/2 cup granulated sugar
- zest of one large orange
- 3/4 cup milk
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3 Tablespoons orange juice
- 1 Tablespoon champagne
- 1 Tablespoon heavy cream or milk
- 1 and 1/2 cups powdered sugar
- In a small saucepan over medium-high heat, bring the champagne to a boil.
- Once boiling, reduce to medium heat and allow to simmer until reduced down to 1/4 cup, about 6 to 8 minutes. Set aside to cool completely to room temperature.
- Preheat the oven to 400ºF.
- Spray the wells of a 12-count muffin pan with non-stick spray or line with cupcake liners. Set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a medium size bowl, whisk together the butter, sugar, orange zest, milk, and champagne reduction until smooth. Add the eggs and whisk again until completely combined. Add the vanilla and whisk again.
- Gently fold the dry ingredients into the wet ingredients, being careful not to overmix.
- Spoon the batter into the prepared pan and bake for 5 minutes. Without opening the oven door, reduce the temperature to 350ºF and bake for an additional 11-12 minutes until a toothpick inserted in the center comes out mostly clean. Allow muffins to cool in the pan for 5 minutes before removing and allowing to cool completely on a wire rack before glazing.
- In a small bowl, whisk together the orange juice, champagne, and cream or milk. Add the powdered sugar and continue whisking until smooth.
- One at a time, dip the tops of the cooled muffins into the glaze. Allow the excess to drip off. Turn muffins right side up and allow glaze to set. Dip a second time, if desired. Store leftovers at room temperature up to 3 days or in the refrigerator up to 5 days. Muffins freeze well, up to 2 months. Thaw in the refrigerator overnight.