Orange Pecan Yogurt Muffins Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 12 servings


  • 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
  • 1/4 cup orange juice
  • 1 tablespoon sugar

Nutritional Facts

1 each: 289 calories, 15g fat (6g saturated fat), 58mg cholesterol, 202mg sodium, 36g carbohydrate (19g sugars, 1g fiber), 5g protein.


  1. 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.
  2. 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.
Originally published as Orange Pecan Muffins in Quick Cooking January/February 2001, p23

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