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Orange and Pineapple Muffins Tested Recipe

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Orange Pineapple Muffins Recipe

Orange Pineapple Muffins taste of orange, pineapple, and pecans and the baked muffins, while still warm, are brushed with an orange glaze which keeps them wonderfully shiny and moist. These are lovely little gems that are baked in miniature and I often serve them for dessert with a fruit salad but they are also perfect for breakfast with some yogurt and fresh berries.
 
There is a women's volunteer organization called the Junior League that produces excellent community cookbooks. Founded in 1901 the Junior League is committed to developing the potential of women and to helping their communities. One way they raise money is through community cookbooks, with each cookbook being a unique collection of recipes reflecting the personality of the place where it was written. You may wonder why I am talking about this organization. It is because over the years I have collected and subsequently cooked from many of these cookbooks. One favorite of mine is Portland's Palate which was produced by The Junior League of Portland Oregon and that is where I found, and adapted, this great recipe for Orange Pineapple Muffins that I especially like. 
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Orange Pineapple Muffins: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Toast the pecans for 8 minutes, or until lightly browned and fragrant. Set aside to cool and then chop into small pieces.
 
Grease, or spray with a nonstick spray, 36 miniature muffin tins. 
 
In a separate bowl, whisk to combine, the flour, salt, and baking soda. 
 
In the bowl of your electric mixer, or with a hand mixer, beat  the butter and sugar until light and fluffy (about 2 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl and then beat in the sour cream, orange extract, and orange zest. Add the flour mixture and beat just until incorporated. Fold in the toasted pecans and drained pineapple. 
 
Spoon the batter into the prepared muffin tins. Bake for 15 to 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. (Length of baking time will depend on the size and color of the muffin tins used, i.e. dark colored pans will cook the muffins faster than lighter colored pans.)
 
While the muffins are baking combine the glaze ingredients (sugar and orange juice) in a small cup.
 
Remove the muffins from the oven and place on a wire rack. While the muffins are still very warm, brush them with the orange glaze.
 
Makes about 3 dozen miniature muffins

Orange Pineapple Muffins:

1/2 cup (50 grams) pecans

2 cups (260 grams) all-purpose flour

1/4 teaspoon salt

3/4 teaspoon baking soda

1/2 cup (113 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

1 large egg

3/4 cup (180 ml) sour cream or plain yogurt

1 teaspoon pure orange extract

1 tablespoon orange zest (outer orange skin)

1 - 8 ounce (227 grams) can crushed pineapple, drained

Orange Glaze:

1/2 cup (100 grams) granulated white sugar

1/3 cup (80 ml) fresh orange juice, warm

Sources:
Davidson, Alan. The Oxford Companion to Food. Oxford: Oxford University Press, 1999.
 
Haber, Barbara, From Hardtack to Home Fries. New York: The Free Press, 2002.
 
The Junior League of Portland, Oregon. From Portland's Palate. 1992.
 
 
     
 

 

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