Information on printing with larger font  Note: The ads, button or link will not print

Orange and Pineapple Muffins

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

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