Orange Pecan Muffins Recipe

Be the first to write a review

Rate recipe

If you need a brown-bag treat or Sunday brunch staple, try these naturally sweet and nutty muffins from Julia Livingston of Frostproof, Florida. You'll agree that they're a "must" for managing the mid-morning munchies.

[X]

Rate Orange Pecan Muffins Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Orange Pecan Muffins Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 12 Servings

15 20 35

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup (8 ounces) plain yogurt
2 cups all-purpose flour
1 teaspoon baking soda
3/4 cup chopped pecans, toasted
1 teaspoon grated orange peel
TOPPING:
1/4 cup orange juice
1 tablespoon sugar

Directions

In a bowl, cream butter and sugar. Beat in eggs and yogurt. Combine flour and baking soda; stir into the creamed mixture just until moistened. Fold in pecans and orange peel. Fill paper-lined muffin cups three-fourths full.
Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Brush orange juice over hot muffins and sprinkle with sugar. Cool for 5 minutes before removing to a wire rack. Yield: about 1 dozen.

Nutritional Facts 1 serving (1 each) equals 289 calories, 15 g fat (6 g saturated fat), 58 mg cholesterol, 202 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Orange Pecan Muffins in Quick Cooking January/February 2001, p23

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas