From her home in Spearville, Kansas, Pat Habiger shares the recipe for these glazed orange muffins. They're so moist, butter isn't needed. Serve them warm with mugs of coffee or hot apple cider.
Featured In: 60 Muffin Recipes Worth Waking Up For
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup buttermilk
- 4 teaspoons grated orange peel
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 cup chopped walnuts
- 1 cup orange juice
- 1/2 cup packed brown sugar
- In a bowl, cream butter and sugar. Beat in eggs, buttermilk and orange peel. Combine flour and baking soda; add to creamed mixture just until blended. Stir in walnuts.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20 minutes or until a toothpick inserted in the muffin comes out clean.
- In a bowl, combine the orange juice and brown sugar until dissolved. Spoon over warm muffins. Cool for 5 minutes before removing from pan to a wire rack. Yield: about 1 dozen.
Originally published as Walnut Orange Muffins in Quick Cooking January/February 2004, p17
Reviews for Walnut Orange Muffins
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Reviewed Apr. 7, 2013
"Very most and delicious!"
Reviewed Nov. 28, 2010
"These were wonderful. They were very moist. I did add more walnuts. My husband loves nuts of any kind.I added this recipe to my favorite muffins."