Recipe by Stacey Berk

Mandarin Yogurt Muffins

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Mandarin Yogurt Muffins
Dairy Dairy
Easy Easy
10 Servings
Allergens

Contains

- Gluten - Dairy - Wheat - Egg
40 Minutes
Diets
- Vegetarian - Low Fat - Pescatarian

Mandarin Yogurt Muffins are so much fun, like a burst of sunshine on a gray winter’s day. They are easy to make and don’t require any special equipment. Plus, you can make standard size or mini muffins with this recipe.   Yields 32 mini muffins Or 18 standard muffins

Ingredients

Muffins

  • 4 tablespoons of melted butter, cooled slightly

  • 3/4 cup of granulated sugar

  • 1/4 cup of milk (whole preferred), at room temperature

  • 1 6 ounce container of orange or vanilla yogurt, full fat preferred, at room temperature

  • zest and juice of 4-5 mandarins

  • 1 tablespoon of Gefen Vanilla Extract

  • 2 eggs, at room temperature

  • 1 and 3/4 cups of all purpose flour, such as Glicks

  • 1 teaspoon of Haddar Baking Powder

  • 1/4 teaspoon of baking soda

  • 1/2 teaspoon of salt

Orange Glaze

  • optional decoration: zest of 2 mandarins, grated with a vegetable peeler

Directions

Prepare the Muffins

1.

In a medium bowl, stir together the melted butter and sugar, then add the milk, yogurt, zest, juice, extract and eggs.

2.

In a large bowl, whisk together the flour, baking powder, soda, and salt.

3.

Gently stir in the wet ingredients into the dry until moistened (do not over mix).

4.

Scoop the batter into the prepared muffin pan 3/4 of the way.

5.

Mini Muffins– bake for approximately 10-12 minutes or until golden, rotating the pan in the oven halfway through.

6.

Remove from the oven. Release from the muffin tin after 10 minutes of resting in the pan and set on a cooling rack.

7.

Standard Muffins– bake for approximately 17-20 minutes or until golden, rotating the pan in the oven halfway through.

8.

Remove from the oven. Release from the muffin tin after 10 minutes of resting in the pan and set on a cooling rack.

Prepare the Glaze

1.

Prepare a sheet pan with Gefen Parchment Paper and top with a cooling rack.

2.

In a medium bowl, stir together confectioners’ sugar, salt, zest, and juice. The glaze consistency should be thick but pourable. Add more juice if needed.

3.

Place room temperature muffins on top of the cooling rack. Glaze the muffins. While the glaze is still wet, sprinkle with the optional decorated zest.

4.

Allow the glaze to set, about two hours.  

Notes:

  • The standard six ounce container of orange or vanilla yogurt can be regular or Greek. Full fat is preferred.
• It’s important to take the extra step of sifting the confectioners’ sugar in the Citrus Glaze through a fine-mesh strainer.Confectioners’ sugar absorbs moisture from the air, forming lumps that can affect the texture of the glaze. Once sifted, the sugar will create a smooth consistency when combined with the juice.
• You can substitute the yogurt for sour cream.
• If you would like to freeze the room temperature muffins, seal in a freezer bag, then glaze once defrosted.

Recipe tags

breakfast brunch expand kitchen and home muffins orange yogurt
Mandarin Yogurt Muffins

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