ORANGE YOGURT MUFFINS
Bold orange flavor and a sweet glaze on top make these light muffins extra special. "They are a great addition to any meal," notes Anne Prince of Courtland, Virginia.
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine 1/4 cup sugar, orange zest and water. Cook and stir over low heat for 3-5 minutes or until sugar is dissolved. Add butter; stir until melted. Remove from the heat; set aside. , In a large bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. In another bowl, whisk the eggs, yogurt, milk and reserved butter mixture. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray; fill each with a scant 1/4 cup of batter. Bake at 375° for 13-18 minutes or until a toothpick comes out clean. Combine glaze ingredients; spoon about 1-1/2 teaspoons over each warm muffin. Remove from pans to wire racks.
Nutrition Facts : Calories 147 calories, Fat 4g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 207mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 0 fiber), Protein 3g protein.
ORANGE PECAN MUFFINS
Our neighbors often give us oranges from their trees, so I revised this muffin recipe to make use of this delicious and vitamin-rich fruit.
Provided by Taste of Home
Time 40m
Yield 18 muffins.
Number Of Ingredients 10
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.
Nutrition Facts :
MOIST CRANBERRY PECAN MUFFINS
An adapted recipe that my wife thinks is amazing.
Provided by thompson4808
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h10m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
- Beat butter, applesauce, 1 cup white sugar, and brown sugar in a large mixing bowl until smooth and creamy. Mix in eggs and vanilla extract, then stir in sour cream, Greek yogurt, and orange juice until thoroughly combined. Whisk flour, baking powder, baking soda, nutmeg, 1/2 teaspoon cinnamon, and salt in a separate bowl. Gently stir the flour mixture into the wet ingredients just until moistened; fold in cranberries and pecans.
- Spoon batter into prepared muffin cups, filling them 2/3 full. Combine 1/4 cup sugar with 1/2 teaspoon cinnamon in a bowl and sprinkle the cinnamon sugar over the muffins.
- Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, 20 to 25 minutes. Cool muffins in pans for 10 minutes before turning out to finish cooling on wire racks.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 40 g, Cholesterol 47.3 mg, Fat 9.4 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 193.2 mg, Sugar 22.8 g
LEMON AND ORANGE YOGURT MUFFINS
Add some zing to your muffins with lemon and orange zest for a bright and sunny breakfast. These cake-like muffins are tender and moist with a pop of citrus flavor.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
- Combine almonds, 2 tablespoons sugar, 1 tablespoon lemon zest, 1 tablespoon orange zest, honey, and almond extract in a small mixing bowl until crumbly. Set topping aside.
- Stir melted butter, 2 tablespoons lemon zest, and 1 tablespoon orange zest together in a small bowl. Stir yogurt, 1 cup sugar, eggs, and vanilla extract together in another small bowl until evenly blended.
- Whisk flour, almond flour, baking powder, and salt together in a large bowl. Add butter and yogurt mixtures. Beat with an electric hand mixer on low speed until just combined.
- Spoon batter into the prepared muffin cups, filling each almost to the top. Spoon on the almond topping and sprinkle with turbinado sugar.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the tin for 10 to 15 minutes. Remove from pan and allow to cool on a wire rack.
Nutrition Facts : Calories 298 calories, Carbohydrate 37.8 g, Cholesterol 67.9 mg, Fat 13.7 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 5.6 g, Sodium 206.5 mg, Sugar 23.5 g
ORANGE PECAN MUFFINS
Make and share this Orange Pecan Muffins recipe from Food.com.
Provided by Lvs2Cook
Categories Quick Breads
Time 35m
Yield 1 dozen
Number Of Ingredients 10
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.
ORANGE PECAN MUFFINS
Orange juice concentrate provides a tangy orange taste to these muffins.
Provided by Joan Donogh
Categories Breakfast
Time 40m
Number Of Ingredients 12
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 PECAN MUFFINS RECIPE - (4.7/5)
Provided by Renna
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. Coat muffin tins with cooking spray. In a large bowl with an electric beater on medium speed, beat cream cheese until fluffy; gradually add sugar, beating well. Add egg, beating until blended. Add biscuit mix to cream cheese mixture alternately with orange juice, beginning and ending with biscuit mix and beating after each addition. Stir in pecans and orange rind. Spoon batter into prepared muffin tins, filling two-thirds full. Bake 22 minutes or until golden. Remove from tins immediately, and cool on wire racks.
YOGURT BRAN PECAN MUFFINS
Make and share this Yogurt Bran Pecan Muffins recipe from Food.com.
Provided by Northern_Reflectionz
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix yogurt and baking soda.
- In another bowl, beat sugars, oil and egg.
- Sit in bran and vanilla.
- Mix flour baking powder and salt together.
- Add flour mixture to sugar mixture alternately with yogurt.
- Fold in nuts or fruit.
- Bake 350F for 35 mins.
Nutrition Facts : Calories 239.5, Fat 14.1, SaturatedFat 2.1, Cholesterol 20.3, Sodium 233.2, Carbohydrate 28.1, Fiber 1.9, Sugar 14.3, Protein 4.1
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