Glazed Clementine Muffins
Glazed clementine muffins are golden, fluffy, cakey muffins with a bronzed caramelized top with zingy citrus flavor and the perfect glaze.
Equipment
- 12 cup nonstick muffin pan
- Medium mixing bowl
- Small mixing bowl
Ingredients
Clementine Muffins
- ½ cup coconut oil
- 1 cup pure cane sugar
- 3 Tbsp clementine zest
- ½ cup clementine juice
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup nonfat Greek yogurt
- 2⅔ cup all purpose flour
- 1 tsp baking soda
- 1 tsp salt
Clementine Glaze
- 1 cup powdered sugar
- 1 Tbsp clementine zest
- 2 Tbsp clementine juice
Instructions
Clementine Muffins
- Preheat the oven to 400ºF. Spray your muffin pan with nonstick spray or line with muffin cups.
- Mix the zest into the sugar until it looks like wet sand (for bonus points, zest directly into the sugar to keep all the oils).
- Cream the zesty sugar with the coconut oil.
- Add in the eggs one at a time. Whisk in the yogurt, vanilla, and clementine juice.
- Sift in the flour, baking soda, and salt. Fold it in.
- Portion out the batter into each of the 12 muffin cups.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Let the muffins cool completely before glazing.
Clementine Glaze
- Whisk the powdered sugar, zest, and juice together until thick and smooth.
- Dip the tops of each muffin into the glaze. Shake off the excess. Let it set for about 30 minutes before serving.