Moist and tender Greek yogurt mini muffins studded with big, juicy hunks of blood orange, topped with a crumbly cinnamon streusel, and drizzled with a vibrant citrus glaze.  These sweet breakfast treats are perfect for weekend mornings!

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It’s Friday, and today I am bringing you an easy breakfast treat that is great for weekend mornings!

If you have a few blood oranges still hanging around, then these are perfect for you.  When it comes to special seasonal fruits that are so, so fleeting, I always tend to buy a lot so that I can really enjoy them.  There were still a handful of blood oranges left in my fruit bowl from when I made this coconut white chocolate panna cotta with blood orange, and I just knew I wanted to do something special with them.

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But if you don’t happen to have blood oranges, don’t worry!  This recipe would work equally well with navels, satsumas, clementines… it’s all good!

I feel like muffins are such a special treat for breakfast.  Especially on a weekend morning when you can enjoy them fresh out of the oven.  These are just so moist and tender, and they have almost a creamy texture to them from the Greek yogurt.  I love to top them with a crumbly cinnamon streusel, but boy that can be messy!  Especially for little ones.  So I baked these up mini so they’re super pop-able; no muss no fuss!

Just like with the coconut white chocolate panna cotta, I supremed the orange into segments.  It’s a cheffy kind of a trick that sounds fancy but it’s really pretty simple.  It’s great because you get nothing but juicy fruit, none of that tough membrane.  (This guy has a great video tutorial.  <–Definitely check it out!  It’s such a useful thing to have in your wheelhouse.)

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The crowning glory is that sweet blood orange glaze.  It’s so full of bright, citrusy flavor and you’ll just love the pinky-orange color!

Have a great weekend everyone!  

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5 stars (1 rating)

Blood Orange Mini-Muffins

Servings: 38 (approx.)
Prep Time: 40 minutes
Cook Time: 11 minutes
Total Time: 51 minutes
Moist and Tender Greek Yogurt Mini Muffins are studded with big, juicy hunks of Blood Orange, topped with a crumbly Cinnamon Streusel, and drizzled with a vibrant Citrus Glaze. These sweet Breakfast Treats are perfect for weekend mornings!

Ingredients

For the Streusel

For the Muffins

  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon (0.5 teaspoon) kosher salt
  • 3 tablespoons blood orange zest, (zest of one blood orange)
  • 1/4 cup (56.75 g) unsalted butter, , melted
  • 1 cup (200 g) granulated sugar
  • 1 cup (200 g) Greek yogurt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (270 g) blood orange segments, roughly chopped , (about 4 oranges)

For the Glaze

  • 1 cup (120 g) powdered sugar
  • 3 tablespoons blood orange zest, (zest of one blood orange)
  • 2 tablespoons blood orange juice

Instructions
 

To make the Streusel:

  • Place all the ingredients in a small bowl, and toss together with a fork. Set aside.

To make the Blood Orange Mini Muffins:

  • Preheat the oven to 425 degrees F and lightly mist a mini muffin pan with non-stick spray
  • Place the flour, baking powder, salt, and zest in a medium bowl and stir with a whisk to combine.
  • Place the melted butter, sugar, Greek yogurt, egg, and vanilla in a large liquid measure and whisk until incorporated.
  • Pour the liquid ingredients into the dry, and stir together with a silicone spatula or wooden spoon, just until ALMOST combined (you should still see streaks of flour).
  • Add the chopped orange segments, and fold carefully.  Do not overmix.
  • Place about 2 tablespoons of batter in each well of the muffin tin, and top with the reserved streusel.
  •  Bake for 3 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F (don't open the oven door), and bake for an additional 8 minutes, or until a tester comes out clean.

To make the Glaze:

  • Place the powdered sugar, zest, and blood orange juice in a small bowl and stir to combine.
  • Drizzle over the mini muffins.
Calories: 118kcal, Carbohydrates: 20g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 12mg, Sodium: 51mg, Potassium: 75mg, Sugar: 11g, Vitamin A: 110IU, Vitamin C: 3.6mg, Calcium: 31mg, Iron: 0.6mg
Cuisine: American
Course: Breakfast, Brunch, Snack
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.