Sparkling wine helps keep these orange-scented muffins beautifully tender. Cheers to brunch time!

One of my Supper Club‘s favorite themes has been brunch. In fact, it’s one of the only themes we have repeated over the years.

A few years back, one of the members made these muffins, and I’ve been craving them ever since.

This muffin recipe is so light and refreshing. There’s orange zest both in the muffin batter and in the glaze.

I used Prosecco instead of Champagne for the batter, and it worked out beautifully. I also needed a bit more orange juice to loosen up the powdered sugar in the glaze.

I made these muffins when we had some friends over for a big brunch party a few weekends back. I also made one of our favorites: Spinach, Green Onion & Smoked Gouda Quiche and a double batch of Bircher Muesli with lots of fresh fruit and other optional toppings.

A big pot of freshly brewed coffee from one of my favorite local roasters finished off our meal. It was a big hit with everyone, and I’m looking forward to making these muffins again and again!

Mimosa Muffins

Yield: 12 Muffins 1x

Description

Sparkling wine helps keep these orange-scented muffins beautifully tender. Cheers to brunch time!

Scale

Ingredients

For the muffins:

2 1/2 cups of all-pupose flour
1/2 cup of sugar
4 teaspoons of baking powder
1/2 teaspoon of kosher salt
zest of two large oranges – 1 teaspoon reserved for glaze
1 cup of champagne (sparkling wine)
1 stick of melted butter
2 large eggs
1 teaspoon of pure vanilla extract

For the glaze:

1 cup of powdered sugar
2 Tablespoons of freshly squeezed orange juice
1 teaspoon of orange zest

Instructions

Preheat oven to 400 degrees and line cupcake pan, or spray with non stick cooking spray.
Combine flour, sugar, baking powder and salt in a large mixing bowl. Add zest from two oranges and whisk into dry ingredients. Don’t forget to reserve a teaspoon of zest for the glaze. In a separate smaller bowl, combine melted butter, champagne, eggs and vanilla and stir together. Then add wet mixture to dry ingredients and stir, just until combined.
Divide batter evenly among the cupcake pan, and bake for about 18 minutes, or until light golden brown.
Remove muffins from oven, and prepare glaze while they begin to cool. Spoon glaze over muffins while they are still warm, not hot. If the muffins are very hot, the glaze will run off too quickly.