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Orange and Pineapple Muffins Recipe

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. Set aside while you make the batter.
 
In a separate bowl, whisk to combine, the flour, salt, and baking soda. Set aside.
 
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

Muffin Batter:

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