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Orange and
Pineapple Muffins
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Preheat your oven to 350 degrees F (180 degrees C)
and place the oven rack in the center of your oven. Butter, or spray with a nonstick spray, 36 miniature
muffin tins.
In a large bowl, whisk to combine, the flour, baking soda,
baking powder, salt, and orange zest.
In the bowl of your electric mixer,
fitted with the paddle attachment (or with a hand
mixer),
beat the butter
and sugar until light and fluffy (about 2 - 3 minutes). Add the egg and beat
until incorporated. Scrape down the sides of the bowl as needed. Then beat in the
sour cream, and the orange and vanilla extracts. Add
the flour mixture and beat just until incorporated. Fold in the pineapple and
chopped pecans.
Using a small ice cream scoop or two
spoons, fill the prepared muffin tins. Bake for about 13 to 16
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, place
the sugar and orange juice in a small saucepan and heat until the sugar has
dissolved (can also do this in the microwave).
Remove the muffins from the oven and place on a wire
rack. While the muffins
are still very warm, brush the tops with the orange glaze. The muffins can be
covered and stored for two to three days, or they can be frozen.
Makes about 36 miniature muffins.
Scan
for Demonstration Video
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Orange
and Pineapple Muffins:
2 cups (260 grams) all-purpose
flour
1/2 teaspoon (3 grams)
baking soda
1/2 teaspoon (2 grams)
baking powder
1/4 teaspoon
(1 gram) salt
Orange zest from one small orange (outer
orange skin)
1/2 cup (113 grams) unsalted
butter,
at room temperature
3/4 cup (150 grams) granulated white
sugar
1 large egg
(52 grams without shell), at room temperature
3/4 cup (180 ml)
(165 grams) sour cream or
plain yogurt, at room temperature
1 teaspoon
(4 grams) pure orange extract
1/2 teaspoon (2 grams)
pure vanilla extract
1 - 8 ounce
can (227 grams) crushed
pineapple, drained
1/2 cup (50 grams)
pecans
(or walnuts), finely chopped
Orange Glaze:
1/3 - 1/2 cup (65 - 100 grams) granulated white
sugar
1/3 cup (80 ml) orange juice
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