30-Minute Peanut-Speckled Vanilla Orange Muffins
Tender vanilla muffins studded with chopped peanuts and brightened with orange juice, topped with a sweet cocoa sugar mixture. The vanilla pudding mix adds extra moisture and flavor depth while the peanuts provide delightful texture contrast. Perfect for breakfast, brunch, or afternoon snacks when you want something homemade but not overly sweet. These mini muffins are ideal for portion control and make great lunchbox treats or party finger foods.
Ingredients
- ¾ cup peanuts
- ½ cup oil
- 2 eggs
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 2 teaspoons vanilla pudding mix
- ½ cup orange juice
- 2 teaspoons baking powder
- 2 cups flour
- 1 ½ tablespoons sugar, for topping
- ¼ teaspoon cocoa powder, for topping
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit and line 14 mini muffin holders
- 2
Place peanuts into food processor fitted with S-blade and process until small chips form
- 3
Add oil, eggs, sugar, vanilla, pudding mix, orange juice, baking powder, and flour to food processor in that order
- 4
Process until well combined
- 5
Pour batter into prepared muffin holders
- 6
Combine topping ingredients and sprinkle evenly over muffins
- 7
Bake for 20 minutes
Tips
Don't overprocess the peanuts - you want small chips, not powder, for the best texture
Fill muffin cups about 2/3 full to prevent overflow during baking
Let muffins cool in pan for 5 minutes before removing to prevent breaking
Good to Know
Store in airtight container at room temperature for up to 3 days
Can be made 1 day ahead and stored covered
Serve at room temperature or slightly warm
Common Mistakes
Don't overmix batter to avoid tough muffins
Check doneness with toothpick to avoid underbaking
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make regular-sized muffins instead of mini?
Yes, use 12 regular muffin cups and bake for 25-30 minutes, checking with a toothpick for doneness.
What if I don't have vanilla pudding mix?
Substitute with an extra teaspoon of vanilla extract and 1 tablespoon of cornstarch, though texture will be slightly different.
How long do these muffins keep?
Store covered at room temperature for up to 3 days or freeze for up to 3 months in airtight containers.