Clementine Muffins with Clementine Sugar

Prep 10 mins
Cook 15 mins
Total 25 mins

These Clementine Muffins with Clementine Sugar are light and fluffy, and make a great dessert or breakfast recipe. With icing and pretty homemade sugar sprinkles, the clementine flavor adds a burst of freshness and a healthy balance to the sweetness.

Clementine Muffins Recipe

Easy Clementine Muffins

These muffins… Oh these darling muffins… They have some serious pizzazz don’t they?! They are so glamourous with all that bling on top. They are honestly, quite possibly, the cutest damn muffin I ever did done see! There is only one problem…they aren’t muffins. I hate to burst your bubble, but that right there is a cupcake.

When I saw these babies on Pinch Of Yum, I was all “Ohh, look at those sparkle-y cupcakes!”. I grabbed my weekly menu planner (the back of my hand and a pen –I like to keep it classy) and started to jot down the name of the recipe. Glazed Orange …Muffins?! WTF? That’s a cupcake. It has icing and pretty homemade sugar sprinkles, that ain’t no muffin! And then, I realized I was wrong.

Clementine Dessert Recipe

Obviously, that is totally a muffin. I don’t know what I was thinking, or how I could have possibly confused it for a cupcake. There is one giant obvious reason that it is a muffin:

Call it a muffin and you get to eat it for breakfast with no guilt!

Genius! How have I never made that connection before? I will now refer to all cakes as Coffee Cake, and all cupcakes as Muffins. 

Easy Clementine Muffin Recipe

What Do These Muffins Taste Like?

These “muffins” are light and fluffy in both texture and flavor. The clementine flavor adds a burst of freshness and a healthy balance to the sweetness. But despite the delicious cake -err um, muffin- the real star is all of that delicious zested sugar on top! While it is obviously a really fun way to dress these up, it also adds an interesting and flavorful crunch to the tops. I am already looking forward to making this recipe again, but with Lemons instead!

Yield: 8 Muffins

Clementine Muffins with Clementine Sugar

Clementine Muffins with Clementine Sugar | The BEST Easy Muffin Recipe

These Clementine Muffins with Clementine Sugar are light and fluffy, and make a great dessert or breakfast recipe. With icing and homemade sprinkles, the clementine flavor adds a burst of freshness!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/4 cup canola oil
  • 1/3 cup milk
  • zest & juice of 1 Clementine
  • 1 teaspoon vanilla extract
  • 1 cup confectioners sugar
  • 1 tablespoon clementine juice
  • 1/2 cup sugar
  • zest of 1 clementine

Instructions

Preheat oven to 350 degrees. Grease muffin tin with butter or non stick spray.

In a medium bowl, whisk together flour, sugar, baking powder and salt. Set aside.

In a large bowl, whisk together egg, oil, milk, zest and juice of 1 clementine and vanilla extract. Add the dry ingredients to the wet ingredients, whisking until just combined.

Evenly divide the batter, about 1/4 cup batter per muffing tin. Bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean. Let cool on rack for about 10 minutes, then turn out onto rack to cool completely.

For the glaze: In a small bowl, whisk the confectioners sugar with clementine juice. You want the glaze to be thick enough to thickly coat the back of a metal spoon. Add more sugar or juice as needed to reach the desired consistency.

For the sugared zest: In a small bowl, combine clementine zest and sugar with your fingers, until zest is evenly distributed.

When muffins are cooled completely, dip the tops in the glaze and immediately sprinkle with sugared zest. Serve immediately or store in an airtight container for up to 3 days.

Tip: When grating a fruit for zest, be sure to just grate the colored outside layer of the fruit. Do not grate the white layer, the pith, that is under the colored skin. The pith is very bitter and will give your muffins a bitter aftertaste.

Notes

Total, this recipe will use 2 Clementines.

Inspired by Pinch Of Yum

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 325Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 24mgSodium: 275mgCarbohydrates: 62gFiber: 1gSugar: 48gProtein: 3g

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Comments

31 Responses
  1. Ashlae

    My grocery stopped carrying clementines – I’m a wreck over here! And I’m even more of a wreck now that I know I can’t make a vegan version of these muffins. Arrrrgh

  2. Jessica M.

    I just made these and they are tasty! I did not make the icing thick enough and it rolled right off the muffins and onto my platter! Haha.

  3. Jill

    When I first looked at your pictures, I wondered if you baked them in the skins of the Clementine – I wonder if you could do that?

  4. Mel (Sharky Oven Gloves)

    I love the sugared zest on top of the cupcakes – I mean muffins! – it’s such a beautiful addition, it really makes them look absolutely adorable!

  5. Rachel @ Baked by Rachel

    You’re totally a genius! I love that idea… ‘muffins’ ‘coffee cake’ what else can we alter the names of?

  6. Windy

    I have it on good authority (11 year-old boy) that they don’t “become” cupcakes until you put frosting on them. Since these have glaze – not frosting, they are sooo muffins and can be eaten for breakfast sans guilt.

    I love the sugared zest! It’s beautiful and I can’t wait to find out how much it gives the muffins tasty sweetness and crunch.

    But so now I want to know what the clementines were being boiled for? πŸ™‚

  7. thelittleloaf

    I love how you can change the name classification of something so that it’s allowed for breakfast! I always allow myself cake for breakfast if it’s left over from a dinner party the night before…that way it’s technically leftovers not cake. Logical. Obviously πŸ™‚

  8. Anna

    You are a genius, Jessica! I love this mini muffins…eeer, cupcakes, whatever you call them, they look really fab and the bling on top is so chic! Love it! Must try!

  9. Kathryn

    Definitely a muffin. I’m pretty sure that a large slice of chocolate cake is also *technically* a muffin. I think my morning would be immesureably improved if I had some clementine bling in my life.

  10. Ann

    Fantastic! I especially like your note pad…I always go to the store to buy note pads- I didn’t realize I came equipped!

    I gotta say – the muffin “bling” is genius! Pure genius. Delightful read and recipe as always – and your photos are stunning!

  11. Joanne

    Wait…all cupcakes AREN’T muffins?!?!? Semantics. They’re totally the same. I refuse to be held down by the cupcake-for-breakfast-hating proverbial man.

    Mmm clementine orangey citrus love in muffin form. Swoon.

  12. Dianna @ The Kitchen Prep

    I’m never opposed to getting my daily serving of fruit in the form of cake. πŸ™‚ I love anything citrusy {Florida girl much?}, so I think I might have to make these!

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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