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Orange Pecan Yogurt Muffins

 Orange Pecan Yogurt Muffins
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.
12 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) plain yogurt
  • 2 cups King Arthur Unbleached 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,

2 of 2

Orange Pecan Yogurt Muffins (continued)

Nutritional Facts: 36 g carbohydrate, 1 g fiber, 5 g protein.