Pecan Orange Muffins Recipes

EASY ORANGE MUFFINS RECIPE (VEGAN, GLUTEN FREE, DAIRY-FREE)

Steps:

• Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
• In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder and salt.
• Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
• In a medium bowl, whisk together all wet ingredients: water, milk, orange juice, orange zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
• Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
• Pour batter evenly into prepared muffin pan-filling each cup all the way to the top for big, round tops, and ¾ of the way for a larger quantity of smaller muffins. Bake for 22-26 minutes. Mine took 24 minutes. Insert a toothpick to check for doneness-once it comes out clean, it's done.
• Place muffin pan on a cooling rack to cool for 20 minutes. Remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1-3 hours. Optionally, in a small bowl, whisk together Glaze ingredients until thickened: confectioners' sugar and orange juice. Drizzle muffins. Enjoy! Storing instructions below. Get your morning fruit on with my Healthy Lemon Poppy Seed Muffins and my Blueberry Banana Almond Breakfast Cookies.

PECAN MUFFINS

Steps:

• Preheat oven to 350 degrees and line a 12 cup muffin tin with muffin liners.
• Add 1 cup of the pecans to a food processor and pulse until finely ground (do not let this become a paste).
• Whisk together the 1 cup pecan crumbs, brown sugar, flour, eggs, and melted butter.
• Scoop into muffin tins.
• Chop the remaining pecans coarsely and sprinkle over muffin batter.
• Bake for 22-25 minutes or until a toothpick comes out clean.

ORANGE PECAN MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl combine flour, sugar, baking powder, salt, and baking soda.
• Beat eggs in a small bowl. Stir in yogurt, orange juice concentrate, melted butter, and orange rind. Add to dry ingredients all at once, and stir until just moistened. Fold in pecans.
• Spoon into muffin tins that have been greased or lined with paper muffin cups.
• Sprinkle tops with sugar.
• Bake for 15 to 20 minutes.

ORANGE OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or paper-line muffin pans.
• In a small bowl soak oats in orange juice and water for 15 minutes.
• In a large bowl cream together butter or margarine and sugars. Beat in eggs and oat mixture.
• In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in vanilla and raisins. Spoon batter into prepared muffin pans, filling 2/3 full.
• Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes.

ORANGE PECAN MUFFINS

Steps:

• In a large bowl, combine first four ingredients. Set aside. Remove the peel from two of the oranges. Cut all the oranges into eighths and remove seeds; puree in a blender or food processor If necessary, add enough water to puree to equal 2 cups. Stir oranges, eggs, oil, cereal and pecans into the dry ingredients. Blend only until mixed. Fill greased muffin tins 3/4 full. Bake at 375° for 10-25 minutes.

ORANGE DATE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, stir together chopped orange, orange juice, dates, egg and sugar. In a separate bowl, mix together flour, baking powder, baking soda and salt. Stir flour mixture into orange mixture just until combined. Do not over mix. Fold in sour cream. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Remove from pan and let cool before serving.

PECAN ORANGE MUFFINS

Steps:

• In a bowl, combine flour, sugar, baking soda and salt; set aside. Remove peel and white membrane from three oranges; cut all four oranges into eight wedges. Place in a blender or food processor; cover and process until pureed. Measure 2 cups of puree (discard the remaining puree or save for another use). Add puree, eggs and oil to dry ingredients; stir just until moistened. Fold in cereal and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until the muffins test done.

EASY PECAN CARROT MUFFINS

Steps:

• Preheat the oven to 180°C/350°F and place paper liners in standard muffin pans.
• In a large mixing bowl, whisk together all the dry ingredients.
• In a separate bowl or jug, whisk together the eggs, oil, buttermilk and vanilla.
• Pour the wet ingredients into the dry and mix until well combined.
• Fold in the grated carrots and pecan nuts.
• Transfer the batter to the prepared muffin pans, filling each hole to the top.
• Top with a sprinkle of chopped pecans (optional).
• Place the pans in the oven and bake for 20-25 minutes until a skewers inserted comes out clean.
• Remove from the oven and allow to cool before serving.

BANANA, ORANGE & PECAN MUFFINS

Steps:

• In a large bowl, beat together bananas, butter, egg, vanilla and orange rind.
• In a medium bowl, stif together flour, sugar, baking powder, baking soda and salt. Pour the dry ingredients in the banana mixture and mix until combined. Add chopped pecans & stir again.
• Spoon batter into 12 greased or paper-lined muffin cups.
• Bake muffins in 350 degrees F oven for 15 to 20 minutes of until risen and firm to the touch. Let cool on wire racks.
• Store in airtight containers for up to 3 days of freeze for up to 3 months.

ORANGE PECAN MUFFINS

Steps:

• Beat butter with mixer until creamy. Add 1 cup sugar, beating well. Add eggs one at a time, beating well after each addition.
• Combine flour and baking soda. Add to butter mixture alternately with yogurt, beginning and ending wtih flour mixture. Beat at low speed after each addition, just until blended. Stir in pecans and orange rind.
• Place muffin papers in muffin tin and spray the liners lightly with Pam. Spoon batter into cups, filling almost full.
• Bake at 375º for 18-20 minutes or until muffins are lightly browned.
• Brush orange juice over hot muffins and sprinkle evenly with 1 tablespoon sugar.