Orange Muffins

• 1 1/2 Cups Plus 2 Tablespoons Flour
• 1/2 Cup Sugar
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Salt
• 1 Large Eggs – Slightly Beaten
• 9 Tablespoons Butter – Melted
• 1 Cup Milk
• 3 Tablespoons Orange Juice Concentrate – Thawed
• 2 1/2 Teaspoons Orange Zest
• 1/4 Cup Pecans – Chopped
• 1/4 Cup Brown Sugar

Directions

Preaheat the oven to 400°. Place 12 paper muffin cups into a muffin pan - spray the paper cups lightly with non-stick spray.

Sift 1 1/2 Cups flour, the sugar, baking poweder, and salt into a large bowl.

In a separate bowl, beat together the egg, 8 tablespoons of butter, the milk, orange juice concentrate and orange zest. Add the wet ingredients to the dry and mix gently until just incorporated. BE CAREFUL NOT TO OVERMIX. Divide the batter among the prepared muffin cups.

In a small bowl, combine the remaining 2 Tablespoons of flour, the pecans, the brown sugar, the remaining melted butter and 1/2 teaspoon zest. Mix to combine and sprinkle evenly over batter-filled muffin cups.

Bake until the muffins are golden brown, about 14 to 16 minutes.

Rate this Recipe:

 

Comments

In a large bowl, sift together 1 1/2 cups of flour, the sugar, baking powder, and salt.

In a bowl, beat together the egg, 8 tablespoons of the butter, the milk, orange juice concentrate, and 2 teaspoons of the zest. Add the wet ingredients to the dry, combining just until moistened and being careful not to overmix. Divide the batter among the prepared muffin tins, filling each halfway.

To make the crumble topping, in a small bowl, combine the remaining 2 tablespoons of flour, the chopped pecans, the brown sugar, and the remaining 1 tablespoon of melted butter and 1/2 teaspoon of grated zest. Mix to combine and sprinkle 1 teaspoon on top of the batter for each muffin. Bake until the muffins are set and golden brown and a tester inserted into the middle comes out clean, 14 to 16 minutes.

Remove from the oven and let sit for 5 minutes in the tins, then cool on wire racks. Serve with orange-butter on the side.

Orange-Butter:

1 stick unsalted butter, at room temperature

1/4 cup sweet orange marmalade

1 teaspoon honey

In a bowl, cream together the ingredients. Transfer to a decorative crock or small bowl. Cover with plastic wrap and refrigerate until slightly firm. Serve with the muffins or spread on toast.

Add a Comment