glazed mandarin orange muffins on a cooling rack
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Mandarin Orange Muffins with Greek Yogurt

These fresh and moist mandarin orange muffins made with healthy Greek Yogurt make a great breakfast on the go, dessert, or snack. A light glaze adds an extra punch of mandarin flavor and sweetness.
Course Breakfast/Brunch
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 18 muffins
Calories 133kcal
Author Ann Otis

Ingredients

Mandarin orange muffins

  • 6 mandarin oranges or 3 regular oranges
  • 2 tablespoons water
  • 1/2 cup granulated sugar separated
  • 5 tablespoons unsalted butter plus a little extra for greasing
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup plain greek yogurt
  • 3/4 cup milk

Orange Glaze (optional)

  • 1 cup icing (confectioner's) sugar
  • 2 tablespoons mandarin orange juice freshly squeezed
  • 2 teaspoons mandarin orange zest
  • pinch salt

Instructions

Mandarin Orange Muffins

  • Preheat the oven to 375 degrees F. Grease a standard muffin pan. This recipe makes enough batter for 16-18 muffins, so you can bake in batches and re-use the same pan, or grease an additional six cups in separate muffin pan, if you have one.
  • Finely grate enough mandarin oranges to get about 1/4 cup (30 grams) of zest. For me this was about 6 mandarins. You can also peel a long strip of zest with a vegetable peeler and julienne into small thin pieces for an optional garnish, as in my photos.
  • In a small saucepan over medium heat, combine the zest, 1/4 cup of the sugar, and the water. Heat and stir until the sugar has dissolved completely. Stir in the butter until melted. Remove from heat and set aside.
  • In a medium bowl, stir together the flour, remaining 1/4 cup of the sugar, baking powder, baking soda, and salt.
  • In a large mixing bowl, stir together the Greek yogurt, eggs, milk and orange sugar mixture until well combined.
  • Add the flour mixture to the yogurt mixture and stir until just combined.
  • Fill the prepared muffin pan(s) to 3/4 full. Bake for 15-20 minutes, until a toothpick inserted in the center comes back clean. Allow the muffins to cool in the pan for about 5 minutes, then remove from the pan to a cooling rack to cool completely.
  • Glaze (optional): In a small bowl, stir together the icing sugar, mandarin juice, zest and salt until smooth. If too thick for pouring, add a little juice until a pour-able consistency is achieved.
  • With a spoon, drizzle the cooled muffins with the glaze, and garnish with thin slices of mandarin peel if desired.

Notes

Nutrition

Calories: 133kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 141mg | Potassium: 123mg | Sugar: 9g | Vitamin A: 340IU | Vitamin C: 7.8mg | Calcium: 49mg | Iron: 0.8mg