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!


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.


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.)


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!


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


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
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  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.