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Mandarin Orange Muffins

Sue Lau
Prep Time 10 mins
Cook Time 22 mins
Course Bread, Breakfast, brunch, Muffins
Cuisine American



  • 1-3/4 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/2 cup melted butter cooled
  • 1 teaspoon vanilla extract
  • 3-1/2 ounces dried chopped mandarin oranges not slices
  • 1 cup fresh orange juice


  • 1/2 cup powdered sugar sifted
  • 1 tablespoon sour cream
  • 1 teaspoon orange juice
  • 2 tbsp sparkling crystal sugars (optional)


  • Preheat oven to 375F.
  • Stew the pieces of chopped dried oranges in orange juice until soft, then drain and press in a sieve to remove most of the liquid.
  • Reserve 1/4 cup of the cooking liquid or amend with additional orange juice.
  • Mix wet and dry ingredients separately, adding the stewed oranges and the quarter cup liquid to the wet, then combine everything to make batter, being sure not to overmix.
  • Place batter in greased muffin cups or in cupcake paper lined muffin tin, about half to 2/3 full.
  • Bake 20-25 minutes (I did 22) and cool in pan a few minutes before turning out to cool completely.
  • After cooling, stir together the glaze and spoon it over the muffins, sprinkle with some coarse crystal sugars, and allow to set up and dry.


Note: I forgot to write down how many this made- but just fill your muffin cups with batter no more than 2/3 full and you will be alright. Probably about 15 if it makes a big difference to you.
From the kitchen of palatablepastime.com
Keyword Muffin Monday