Orange Blossom Mini Muffins, With Pictures

How To Make Lemon Muffin Recipe With Citrus Glaze

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Christmastime means lots of social gatherings will be taking place -- at work, church, school, or at home with friends and family. The list goes on and on. And if you don't really want to add yet another red-and-green themed holiday dessert to the buffet table, these Orange Blossom Muffins will be a lifesaver. They are super-easy to make and taste wonderfully festive. Here's what you'll need:

Ingredients for Muffins:

  • 1 package lemon cake mix (or yellow if preferred)
  • 3.4-oz. package instant lemon pudding
  • 4 eggs (I use extra large eggs)
  • ¾ C cold water
  • ¾ C vegetable oil

Ingredients for Glaze:

  • 3 C confectioners sugar
  • ½ C frozen orange juice concentrate (thawed)
  • 3 Tbsp. melted butter
  • 3 Tbsp. water

You’ll also need:

Step 1:

Preheat oven to 325 degrees.

Step 2:

Spray muffin tins with a non-stick cooking spray, such as Pam.


Step 3:

Combine cake mix, pudding mix, eggs, water, and oil.

Step 4:

Beat the above ingredients together until thoroughly mixed. You can take the hard route and mix them all together by hand, or you can invest in a kitchen stand mixer that’ll do all the hard work for you.


Step 5:

Arrange pans in preparation for next step.

Step 6:

Add about 1 Tbsp. of batter to each pan. I usually fill mine about halfway.

Tip: Use a 1 Tbsp. measuring spoon and overfill it, since not all of it will come out because the batter is sticky. To avoid dripping, flip the spoon over as you are bringing it out so that the drip rolls onto the back of the measuring spoon.

Step 7:

Wipe any excess batter off the top of the pan.

Step 8:

If you have leftover batter, spray another pan and make more muffins. I usually make a pan of larger muffins. These can be iced with cake icing, or you can use the orange glaze. You will likely need to make extra glaze if you plan to do that, though.

Step 9:

Arrange pans in oven and set the timer. I cook mine at 325 degrees for about 12 minutes. You may want to try 10 minutes, then check to see if they are done (explained in Step 11).

Step 10:

While the muffins are cooking, combine all the ingredients for the glaze and stir until it is thoroughly mixed.

Step 11:

After the muffins finish baking for 10-12 minutes, insert a toothpick in the center to see if they are done. The toothpick should come out clean, not goopy, when fully cooked inside.

If you’re using both light- and dark-colored pans, remember that darker pans cook their contents faster. So if you want all your muffins to look the same on the outside, you can take the dark pans out a little sooner if you prefer.

Step 12:

Set up your glaze station. If you have time, you can do this while the muffins are cooking as well.

Step 13:

Carefully remove each muffin and place it on the wax paper. Using a fork carefully on the side helps lift the muffin out.

Step 14:

Arrange the muffins close together. This is just a preference.

Step 15:

Dip each muffin into the orange glaze. I dip the bottom first, then flip it with my fork and let the top soak up some glaze as well. If you’re not sure how much glaze you like, you may want to try dipping just the top at first.

Step 16:

Allow any excess to drain before placing the muffin back onto the wax paper.

Step 17:

Once all muffins have been dipped and dunked and have lots of glaze, cover them with wax paper and allow the glaze to dry.

Step 18:

And that’s it… you’re done!  Once the muffin glaze has dried, you can easily package your sweet treats in a storage container (like this Cupcake Courier) and bring them to your next social gathering – where they are sure to disappear quickly.

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