Orange Madeleine Mini Muffins

Orange Madeleine Mini Muffins |

I have wanted to make madeleine cookies for SO long, but without a madeleine pan, I felt silly even trying. When I discovered that these perfectly moist cookies could be mastered with a mini muffin pan, you better believe I was all over that!

Orange Madeleine Mini Muffins |

I would consider myself a morning person, primarily because I can’t get back to sleep once I am up, even if that means Kya is waking us up at 7am. However I am not a huge savory fan in the morning (unless it’s Mexican/Tex Mex – see here and here). I LOVE anything sweet, from donuts to cake, muffins to cereal – give me a sweet treat and I’ll be bright-eyed and bushy-tailed before you know it. 

Orange Madeleine Mini Muffins |

These orange madeleine mini muffins are the perfect sweet treat to wake up to, especially with a cappuccino the size of my head. They have that moist, sponge-cake texture with a hint of orange both in flavor and scent. My favorite part of these mini muffins are the perfectly browned edges that get just crisp enough to give you some texture in each bite. You actually get more of that slightly crispy edge with these versus a classic madeleine, so I think I might be onto something here…

Orange Madeleine Mini Muffins |

Dust them with powdered sugar and an extra sprinkle of orange zest. Everyone will be clambering over each other to their hands on one!

Orange Madeleine Mini Muffins

Orange Madeleine Mini Muffins

Yield: 24 mini muffins
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 25 minutes
The classic madeleine texture and flavor, with a hint of orange and in mini muffin form. Perfect for breakfast!


  • 3 eggs
  • 3/4 cup white sugar
  • 1 tsp vanilla extract
  • 2 tsp grand marnier
  • 8 Tbsp unsalted butter, melted and cooled
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp orange zest
  • Powdered sugar


  1. Preheat oven to 375 degrees. Thoroughly grease one 24-cup mini muffin pan or two 12-cup mini muffin pans.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together eggs, sugar, vanilla and grand marina on medium speed for approximately 3 minutes. Stir in melted butter until combined.
  3. Sift together flour, cornstarch, baking powder and salt. Gradually add to the wet ingredients until combined. Stir in orange zest.
  4. Fill each mini muffin cup approximately three-quarters full with the batter. Bake for 10 minutes, or until the edges are golden brown. Remove from oven and cool for 5 minutes. Remove muffins from the tin to finish cooling on a cooling rack. Dust with powdered sugar. Store in an airtight container for up to 2 days, but they are best served the same day.

18 Responses to “Orange Madeleine Mini Muffins”

  1. Jill — April 10, 2015 at 7:11 am (#)

    You are totally killing it lately! Breakfast is definitely what gets me out of bed most mornings, and I am also a HUGE fan of sweets. Muffins and scones are allllways calling to me. Not a good thing, but these mini orange ones would be a delight to wake up to 🙂

    • Meghan B. — April 10, 2015 at 7:52 am (#)

      Thank you so much Jill! 🙂

  2. Ashley | Spoonful of Flavor — April 10, 2015 at 8:53 am (#)

    Wow! How did I miss the announcement of your new site design? I’ve been so focused on getting my design launched that I never came over here to check out your beautiful site. Lindsay did a fabulous job, as always! And these orange madeleine mini muffins look amazing!

    • Meghan B. — April 10, 2015 at 4:18 pm (#)

      Thank you so much! I am loving the new look!

  3. Jess @ What Jessica Baked Next... — April 10, 2015 at 9:49 am (#)

    I absolutely adore homemade Madeleines. These look gorgeous, I love the orange flavour and scent. So beautiful! 

  4. Karen R — April 15, 2015 at 1:52 pm (#)

    What could I use instead of the grand marnier?

    • Meghan B. — April 15, 2015 at 7:29 pm (#)

      If you don’t have grand marina on hand you can use triple sec, or if you are looking for a non-alcoholic substitute you could use unsweetened fresh orange juice. Either of those options will give you that extra orange flavor boost!

  5. Amber @ Slim Pickin's Kitchen — April 15, 2015 at 7:25 pm (#)

    These look so awesome, and I love your description of the crunchy edges! Can’t wait to try them! 

  6. Noora — July 3, 2016 at 8:24 am (#)

    Thank you! I found your recipe couple of weeks ago and I’ve done these already several times. I found these muffins perfect also when made from all purpose gluten free flour. Delicious. Also made from citron instead of orange. I’m still looking forward of tasting your orange version. The recipe is now in my list of essentials! Wihiiiii!

    • Meghan B. — July 3, 2016 at 9:06 am (#)

      Thank you so much Noora! I’m even more excited that they work so well with gluten free flour! Enjoy 🙂

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  8. selminha — September 30, 2017 at 3:24 am (#)

    Que maravilha esses muffins de laranja Madeleine tão fofinhos que dar vontade de comer vários de uma só vez, e a receita é bem pra´tica de fazer, ótimo para o lanche da família.

  9. cheyanne — December 9, 2017 at 6:10 pm (#)

    Do you think if this recipe was doubled and baked as a regular sized muffin they would be ok?? I know the purpose of a Madeleine is a more spongy cake so I wan to keep them the right texture. Thanks!

    • Meghan B. — December 11, 2017 at 2:57 pm (#)

      Yes they should be! You will likely just need to adjust the baking time to account for the larger cup size!

  10. Ali Hormann — April 24, 2018 at 10:36 am (#)

    I literally just pulled these out of the oven for my family
    And they are already half gone. These are fantastic!  Thank you for making this recipe available and for understanding not everyone owns a Madeline pan. I will make these again and again

    • Meghan B. — April 24, 2018 at 3:22 pm (#)

      I am so glad you and your family loved them! I haven’t had to buy a Madeline pan for years because of this recipe, lol!

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