I cannot tell you how good these Lemon Citrus Mini Muffins are. They are the best bite of spring and so easy to make. When I think of a spring menu spread, these are a must.
I feel like I’ve officially reached old lady status with as much as I like lemon-flavored things. I always heard the old ladies at a church potluck talk about how much they love lemon cake or a lemon jello surprise. But, following chemo and radiation, when my taste buds returned, a love for citrus-flavored things came with it. If given a choice, I’ll pick lemon.
A couple of years ago, I was part of hosting a shower where the food spread was a bundt cake bar. It was such a great idea and an easy way to host a shower after church. We all brought our favorite bundt on a cake stand, which was an easy way to take care of guests. That’s where this recipe got started. After I made my Lemon Pudding Pound Cake for that experience, it was fresh on my mind when I was in charge of hosting a Mother’s Day brunch for a group of women. Small bites of lemon cake were the perfect way to round out our meal together.
This does take my basic Lemon Pudding Pound Cake and put it in a smaller bite-sized form.
Lemon Citrus Mini Muffins
Ingredients
- 1 boxed butter or yellow cake mix
- 1 pkg instant lemon pudding mix
- 2 oranges
- 4 eggs
- 1 1/4 cup orange juice divided
- 1/2 cup oil
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350.
- Zest the whole rind of one orange. Set aside in a bowl.
- Combine cake mix, pudding, eggs, and oil in a stand mixer.
- Juice one orange into a one-cup measuring cup and fill the rest of the way with water.
- Pour into the mixing bowl.
- Mix together all ingredients, and beat on medium to high until the batter is light and fluffy.
- Spray a mini muffin pan with non-stick cooking spray
- Using a cookie scoop, dip batter into each muffin tin, one scoop per muffin.
- Cook for 20 minutes and watch until the tops are set and spring to the touch.
- When the muffins are done, remove them from the oven and let them rest for 3 minutes.
- Invert onto a kitchen towel or plate to prepare for dipping.
- In a small bowl, mix together orange zest, powdered sugar and 1/2 cup orange juice, or other citrus blend.
- Stir with a fork to remove any sugar clumps. Icing should be very runny, just thin enough to form a glaze.
- Dip each muffin top into the glaze and flip, and set on a drying rack.
- Allow muffins to cool to room temperature.
- Leave uncovered for several hours to allow the glaze to harden.
- Store overnight, loosely covered with foil. Do not put in Tupperware or store with a air tight lid, it will make the muffins soggy. the ideal setting is to dip and serve later the same day.
This is another great recipe to include in an Easter spread or Mother’s Day Brunch.
Easy recipe…saving this for a bridal shower…dust with a bit of powered sugar and in mini muffin tin. So easy, delicious and will be perfect for spring!