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Sweet Clementine Glazed Muffins


  • 2 c. Flour
  • 2 t. Baking powder
  • 1/2 t. Salt
  • 2 t. Vanilla
  • 1/4 c. Clementine juice
  • 1/4 c. Milk
  • 1/2 c. Unsalted butter room temp
  • 1 T. Clementine rind
  • 1 c. Sugar
  • 2 large eggs room temp


  • Preheat to 375. Place liners in cupcake tin.
  • Sift flour, baking powder and salt.
  • Set aside.
  • Place juice and milk in a small bowl and stir in vanilla.
  • Using mixer, cream butter until smooth (30 seconds).
  • Add the sugar slowly until light and fluffy (35-40 seconds).
  • Add eggs one at a time, mixing until creamy and scraping along the sides.
  • Add the dry ingredients alternating with the liquid ingredients (ending with dry.)
  • Gently mix in the rind.
  • Spoon the batter into the tin cups and bake for 20-25 minutes or until it springs back when lightly touched.


3/4 c. Powdered sugar
1 t. Clementine rind
1-2 T. Clementine juice
Mix all ingredients together, adding more juice if needed for a smooth consistency.
Drizzle on warm muffins.