Orange & Pecan Muffin Recipe
The most delicious and easy orange and pecan muffin recipe made in one food processor bowl.
Print Recipe
Ingredients
- 1 whole seedless orange weighing 200gms cut pieces of skin off around the stalk & bottom end until you get to exactly the weight
- 1 cup sugar – white or brown
- 1 free-range egg
- ½ cup raisins sultanas, or a combination of both (or Christmas cake fruit mix)
- 70 - 80 gms pecan nuts 3/4 in the mix and the rest reserved for the top
- 100 gms melted butter
- ½ cup milk
- 250 gms flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 - 3 Tbsp Coconut sugar or other darker brown sugar for sprinkling on the top (optional)
Instructions
- Preheat the oven to 200C / 400F
- Weigh your whole orange cutting-off pieces until you get to 200 grams. Cut the orange into 4 and put it into the bowl of your food processor with 1 cup of sugar. Blend until smoothish.
- Add the egg, milk, raisins, pecan nuts, and melted butter and blitz until combined.
- Add the flour, baking powder, and bicarb to the bowl and pulse briefly until combined. Remove the blade and scrape down the side of the bowl.
- Using a spoon or ice cream scoop, divide the batter evenly between 12 muffins – preferably lined with paper liners. You can also spray your muffin tin lightly with cooking spray.
- Bake for 20 – 22 minutes until springy to the touch and golden brown.
Notes
Storage Instructions for orange & pecan Muffins
Keep your orange and pecan muffins fresh with these easy storage tips:Room Temperature (1–2 Days)
- Store muffins in an airtight container lined with a paper towel to absorb moisture.
- Keep in a cool, dry place away from direct sunlight.
Refrigerator (Up to 1 Week)
- Place muffins in an airtight container or resealable bag to prevent them from drying out.
- Let them come to room temperature or warm slightly before serving for the best taste.
Freezer (Up to 3 Months)
- Wrap each muffin individually in plastic wrap or foil.
- Place wrapped muffins in a freezer-safe bag or container.
- To reheat, microwave for 20–30 seconds or bake at 160°C (320°F) for 10 minutes.
Servings: 12