Citrus Pecan Muffins Recipes

Steps:

• Heat oven to 400° F. Line 12 muffin cups with paper baking cups. In small bowl, mix 3 tablespoons sugar and 1 teaspoon of the orange peel; set aside.
• In medium bowl, beat milk, oil and egg with fork. Stir in flour, 3/4 cup sugar, the baking powder, salt and remaining 2 teaspoons orange peel just until moistened. Divide batter evenly among muffin cups. Sprinkle sugar-orange peel mixture evenly over batter.
• Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

Steps:

• Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.
• In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.
• In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.
• Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes.

Steps:

• In a bowl, toss cranberries with 1/4 cup sugar; set aside. Combine flour, baking powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse crumbs. , Combine eggs and milk; stir into flour mixture just until moistened. Fold in pecans, lemon zest and cranberries. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 400° for 20-25 minutes or until muffins test done.

Steps:

• Heat oven to 400 degrees F.
• Grease muffin tins, or line with paper baking cups.
• In a large bowl combine the flours, oats, sugar, baking powder, baking soda, nutmeg and salt.
• Add milk, oil lemon juice, lemon rind and eggs, stirring until dry ingredients are just moistened. Do not over beat.
• Stir in pecans.
• Spoon batter into prepared muffin tins, filling 3/4 full.
• Bake for 15 to 20 minutes or until golden brown.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
• Whisk butter, honey, eggs, and vanilla extract together in a bowl.
• Stir brown sugar, flour, baking powder, and salt together in a bowl. Make a well in the center, and pour butter mixture into the well. Stir just until batter is combined.
• Sprinkle 1/2 of the chopped pecans into the bottoms of the prepared muffin cups. Spoon batter evenly over top, until just about full and sprinkle with remaining pecans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Leave the muffins in the pan for about 5 minutes before removing to serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
• Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
• Combine milk, vegetable oil, and egg in a separate bowl; beat with an electric mixer until thoroughly blended. Pour into flour mixture and mix until moist; do not overmix. Fold in pecans and transfer about 2/3 cup batter to each prepared muffin cup.
• Bake muffins in the preheated oven for 8 minutes.
• While muffins are baking, mix pecans, sugar, melted butter, and cinnamon for the topping in a small bowl. Remove muffins from the oven, top with pecan-butter mixture, and return to the oven. Bake until muffins are golden and tops spring back when lightly pressed, 7 to 12 minutes.

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Fold in sour cream. Combine the flour, baking powder, baking soda, nutmeg and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the egg, milk, butter, syrup, sour cream and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full., For topping, in a small bowl, combine the flour, sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over tops., Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
• In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
• Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread pecans on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes, then coarsely chop. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together sugar, eggs, butter, milk, and vanilla. Stir wet ingredients into dry ingredients, then stir in pecans.
• Divide batter evenly between muffin cups,adding a scant 1/4 cup to each. Top each with a single pecan half or more chopped nuts, and sanding sugar. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.