Orange Glazed Pecan Muffins #MuffinMonday

Sweet buttery orange glazed pecans elevate a simple orange muffin to a super treat in these orange glazed pecan muffins. Enjoy with a cup of tea or a cold glass of milk!

As I mentioned in my post on Saturday, I made those orange glazed pecans solely to include them in muffin recipe for today but thankfully the pecan recipes makes about twice what you need for the muffins. Otherwise, there would not be enough left, they are that more-ish and delicious. 

Orange Glazed Pecan Muffins

Orange glazed pecans are super simple to make. You can find my recipe here: https://www.foodlustpeoplelove.com/2023/08/orange-glazed-pecans.html 

You can also use store-bought candied pecans. I often find them in the bulk section at Kroger. 

Ingredients for 12 muffins

2/3 cup or 130g sugar

Zest of 1 mandarin orange

2 cups or 250g flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine sea salt 

2 eggs

1/2 cup or 120ml milk

1/3 cup or 80ml canola or other light oil

Juice of 2 mandarin oranges (about 1/4 cup or 60ml)

1 cup or 100g orange glazed pecans

Method

Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by spraying with non-stick spray or lining it with muffin papers. Since I was concerned that the pecans might get sticky again when hot, I chose to just grease my pan this time. 

Measure your sugar into a bowl and zest the mandarin orange into it. Use the back of a spoon or spatula to press down on the zest and mix it in with the sugar, releasing the flavor and oil till the sugar is a pale yellow and whole bowl smells of bright citrusy sunshine. Go ahead, take a big sniff. It's glorious! 

Whisk together your flour, orange sugar, baking powder, baking soda and salt in a large mixing bowl. 

Chop the glazed pecans.

Add most of them to the flour mixture, saving some for sprinkling on the tops before baking. Use your hands to mix them in and separate any pieces that are sticking together till they are all well coated in the flour mixture.

In another smaller bowl, whisk together your eggs, oil, milk and orange juice.

Fold the wet ingredients into the dry ones and stir until just mixed, with a little flour still showing. 

Divide your batter between the 12 muffin cups. Top with the reserved pecans. 

Bake for about 18-20 minutes or until an inserted toothpick comes out clean.

Allow to cool for a few minutes in the pans and then remove to continue cooling on a wire rack.

Enjoy!

It is once again the last Monday of the month, which means it's time for Muffin Monday! Check out all the great muffin recipes my blogger friends are sharing today. 

• Carrot, Mango and Zucchini Muffins from A Day in the Life on the Farm
• Chocolate Peanut Butter Chip Muffins from Karen's Kitchen Stories
• Orange Blueberry Zucchini Muffins from Jolene's Recipe Journal
• Orange Glazed Pecan Muffins from Food Lust People Love
• Vanilla Pudding Zucchini Bread Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Zucchini Snickerdoodle Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Orange Glazed Pecan Muffins!

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Summer Squash Parmesan Muffins #MuffinMonday

Just picked summer squash and Parmesan cheese combine to make fluffy, flavorful small batch muffins that are perfect as a snack or for breakfast.

If I were a tv chef, this recipe would make just six muffins. Does it drive anyone else crazy when they just set aside a bowl of batter and don’t even use a spatula to scrape the sides? I know they have time constraints but, come on! It only takes a few seconds. Such a waste. 

One of the reasons I love using my silicone muffin cups is because when there is a bit of batter left over, I am not tempted to overload the cups. It’s just so easy to pop another one on the baking pan and make seven instead of six, or 13 instead of 12. 

Another reason I love them is because they don’t need greasing or lining with paper cups. Muffins slide right out every time. Living the dream. It’s the small things, folks. 

Summer Squash Parmesan Muffins

This recipe makes six or seven muffins, depending on the size of your muffin cups and whether you can be bothered to use a rubber spatula. It was adapted from one on the delicious. magazine website and was published in the September 2019 edition. 

Ingredients

1 summer or crookneck squash (approximate weight after removing seeds: 80g)

2 tablespoons olive oil

1/3 cup or 80ml milk

1 egg

1 cup or 125g flour

2 oz or 57g grated Parmesan, divided

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

1/4 teaspoon cayenne

Method

Cut the fat part of the summer squash in half and scoop the seeds out and discard (or compost) them. 

Grate the rest of the squash onto a paper towel. 

Fold the paper towel over to cover the grated squash and roll it up in a cloth towel. Wring as much juice as you can out of the squash, set aside. 

Heat the oven to 350°F or 180°C. Line a 7 holes of a 12-cup muffin pan with paper muffin cases. Or use silicone muffin cups on a baking tray.

Separate out a small amount of the grated Parmesan for topping. 

In a bowl, whisk together the olive oil, egg and milk. 

Add in the grated squash, flour, Parmesan, baking powder, baking soda, sea salt and cayenne. Fold until just combined.

Divide the batter among the muffin holes and top each with a pinch or two of the reserved grated Parmesan. 

Bake for 20-25 minutes or until golden and springy to the touch. 

Leave to cool on a wire rack.

Serve warm or at room temperature.

Enjoy! 

It's the last Monday of July - where has the month gone?! - so that means it's time again for Muffin Monday. Check out the recipe links below!

• Blueberry Basil Jam Muffins from A Day in the Life on the Farm
• Double Chocolate Chip Banana Muffins from Karen's Kitchen Stories
• Lemon Poppy Zucchini Bread Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Sourdough Apricot Oat Muffins from Zesty South Indian Kitchen
• Summer Squash Parmesan Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Summer Squash Parmesan Muffins!

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Nectarine Buttermilk Muffins #MuffinMonday

These nectarine buttermilk muffins are tender and delicious. The ripe nectarines make these sweet enough without a lot of added sugar. They are so good!

In the UK, stone fruit is often sold with a label saying “ripen at home.” I shunned the peaches and nectarines for that very reason because in the States, when I pick up fruit in the supermarket and want it to smell like what it is! 

I finally had to get over that or I’d never get to enjoy a summer nectarine and I love them dearly. Like with avocados, the “ripen at home” fruit is a balancing act of leaving them be and then eating them all quickly. Or when they go a little too soft, baking them in muffins. Win-win. 

Nectarine Buttermilk Muffins

This recipe makes nine regular size muffins. I was super excited when I came across this pan in my mom’s house because it fits in my Ninja 9-in-1 oven. No need to turn the big oven on to bake! I use the bake setting so it takes just as long but the advantage is very little preheating time. These can also be baked in a normal oven, same temperature and time. 

Ingredients

1 1/2 cups or 190g flour

1/2 cup or 100g granulated sugar 

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1/2 cup or 110g chopped fresh nectarines, plus extra for topping, optional

1/3 cup or 80ml canola or other light, plus more for greasing pan (if not using paper muffin liners)

1/2 cup or 120ml buttermilk

2 large eggs, at room temperature

Optional for decoration: pearl sugar 

I used about 1 1/2 tablespoons

Method

Preheat the oven to 350°F or 180°C. Line a 9-cup muffin pan with baking cups or grease the pan with a little oil. 

Cut part of a second nectarine into thin slices to use as topping/decoration. I used the nicest ones for the muffins and ate the rest.

In a large bowl, whisk together the flour, sugar, baking powder and baking soda. Stir in the chopped nectarines and separate the pieces, coating them all with the dry ingredients.

In a separate bowl, whisk together the buttermilk, oil and eggs. Pour the wet ingredients into the dry and fold until just combined. 

Divide the batter between the muffin cups. 

Top each with a slice of nectarine and sprinkle on the pearl sugar, if using.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean. 

Set on a wire rack to cool. 

Enjoy!

It’s the last Monday of the month so that means it’s time for Muffin Monday! Check out the lovely muffins my friends are sharing:

• Blueberry-Topped Lemon Ricotta Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice 
• Cookies and Cream Muffins from Karen's Kitchen Stories
• Half and Half Muffins from Passion Kneaded
• Nectarine Buttermilk Muffins from Food Lust People Love
• Roasted Rhubarb Muffins from A Day in the Life on the Farm
• Sourdough Banana Bread Muffins from Zesty South Indian Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Nectarine Buttermilk Muffins!

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Lemon Mascarpone Muffins with Jam Mascarpone Topping #MuffinMonday

These lemon mascarpone muffins make the perfect breakfast or snack with their fluffy texture (when baked long enough!) Just perfect with a cup of tea!

Okay, you’ve all seen the photos now. I screwed up. I took the bigger muffins out too soon so they ended up sinking a bit in the middle as they cooled. I learned my lesson though and made sure to leave the mini muffins in for longer and from those I can tell you that they are light and fluffy, as they all should have been. 

I decided to make use of that dip in the tops (and extra mascarpone in the refrigerator) to make a topping which complemented the lemon muffins nicely. 

Use your favorite jam – I had a homemade triple berry one in the fridge – and simply mix it with an equal amount of mascarpone. Delicious!

That said, we've been enjoying the bigger muffins even without the topping. They may not be quite as fluffy but flavorwise, they are winners. 

Lemon Mascarpone Muffins

This batter ended up making 12 normal sized muffins and 12 mini muffins. I’d suggest leaving the big ones in the oven for a minimum of 22 minutes or even 25 if they aren’t browning too much. That allows them to set the rise and not sink as they cool. The mini muffins take 15-17 minutes for the same results.

Ingredients

For the muffin batter:

3/4 cup or 150g granulated sugar

Zest 1 lemon

1 3/4 cups or 220g all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1 pinch fine sea salt

Juice 1 lemon (about 2 tablespoons)

Milk added to the lemon juice to make 1 1/2 cups or 355ml  (about 1 1/4 cups)

1 cup or 215g mascarpone cheese

2 eggs

For the jam mascarpone topping: 

1/4 cup or 75g of your favorite jam

1/4 cup or 60g mascarpone

Method

Preheat the oven to 350Ï or 180°C. Grease two muffin pans with canola or other light oil, one 12-cup regular size muffin pan and one 12-cup mini muffin pan. 

Measure the sugar into a large mixing bowl and then zest your lemon into it. Use the back of a spoon to press the zest into the sugar, releasing the lovely oils and flavoring the sugar. The aroma is heavenly! So fresh and bright. 

Add the flour, baking powder, baking soda and salt to the sugar bowl and whisk to combine. 

In another mixing bowl whisk together the milk, mascarpone cheese, lemon juice and eggs until smooth. 

Pour the wet ingredients into the dry ingredients and fold together until it is just combined.

Divide the batter between your prepared muffin pans. 

Bake the regular muffins for about 22-25 minutes, until they puff up gorgeously and are baked through. 

Bake the mini muffins for 15-17 minutes, again until they are puffed up and baked through. 

Let them cool for 5-10 minutes in the pan. Loosen the edges and sides with a spatula and turn them out onto a rack to cool completely. 

Meanwhile, make the topping by mixing the jam and mascarpone until thoroughly combined. 

Serve alongside the muffins so folks can add a dollop, if desired. 

Enjoy!

It's the last Monday of the month so that means it's time for Muffin Monday! Check out all of the lovely recipes my baker friends are sharing:

• Fresh Mint Muffins with Chocolate Chips from A Day in the Life on the Farm
• Lemon Crumb Muffins from Jolene's Recipe Journal
• Lemon Mascarpone Muffins from Food Lust People Love
• Mexican Street Corn Muffins from Palatable Pastime
• Sourdough Lemon Poppy Seed Streusel Muffins from Zesty South Indian Kitchen
• Sweet Potato Muffins with Cinnamon Crunch from Karen's Kitchen Stories

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Lemon Mascarpone Muffins! 

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Small Batch Cheddar Muffins #MuffinMonday

Perfect with soup or for a snack, these small batch cheddar muffins are tender and cheesy. The recipe makes only six but is easily doubled if you need 12. 

I’ve been baking mostly small batch muffins because it’s just me and my husband at home. We do have sweet neighbors we can share with but 12 muffins are still a lot. In the case of these muffins, however, I sorely miscalculated since I was planning to bring them to share with my mother, my sister and her twins. 

I really should have made 12! Six disappeared in no time and one of my dear nieces even said that she would love the recipe. So, Brontë, here it is! Muffins are the easiest bake ever and you can even bake these in the Ninja on the bake setting. Any questions, just let me know. (The rest of you can leave a comment if you have a question! Happy to help.)

Small Batch Cheddar Muffins

I’ve called these cheddar muffins because that is the cheese I had on hand but, really, any cheese of a similar texture would work beautifully in this recipe. 

Ingredients

1 cup or 125g all-purpose flour

1 1/2 teaspoons sugar

1 1/2 teaspoons baking powder

1/4 teaspoon fine sea salt

3 1/2 oz or 100g grated extra sharp cheddar cheese

1 large egg

1/2 cup or 120ml milk

3 tablespoons butter, melted and cooled, plus extra for the muffin pan

Method

Preheat your oven to 350°F or 180°C and prepare a 6-cup muffin pan by brushing it inside with melted butter. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder and salt. 

Add the grated cheddar and gently toss with the flour mixture to coat the cheese.

In another mixing bowl, whisk together the egg, milk, and melted butter. 

Pour the egg mixture into the flour mixture and fold until just combined.

Divide the batter into the cups of the buttered muffin pan. 

Bake in your preheated oven until golden brown, about 20 to 25 minutes. 

Ideally, serve warm but these are also good at room temperature. 

Enjoy! 

It’s the last Monday of the month so that means it’s time for Muffin Monday! Check out the recipes my fellow bloggers are sharing below: 

• Buttermilk Crumb Muffins from Karen's Kitchen Stories
• Magdalenas from A Day in the Life on the Farm
• Small Batch Cheddar Muffins from Food Lust People Love
• Zucchini Oat Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Small Batch Cheddar Muffins! 

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Buttermilk Sourdough Cornbread Muffins #MuffinMonday

These buttermilk sourdough cornbread muffins are fluffy and buttery with a hint of coconut flavor from two tablespoons of coconut oil. They make a great breakfast or snack but go equally well served with chili or stew. 

I have coconut oil in the pantry because our younger daughter uses it for the great granola that she makes but I never thought about using it in a muffin. That is, until I saw a recipe for sourdough discard cornbread on The Clever Carrot. 

The addition of just the two tablespoons of coconut oil adds a really subtle coconut flavor that we found delightful. I saved one for my mom and she agreed. The original recipe wasn’t for muffins so I did quite a bit of adapting to stick to my preferred easy mix muffin method. All in all, this recipe got a “would make again” rating. 

Buttermilk Sourdough Cornbread Muffins

As mentioned above, this recipe is adapted from one on The Clever Carrot.  The original makes an 8x8 inch or 23x23cm pan of cornbread. 

Ingredients

1/2 cup or 113g unsalted butter, plus more for greasing pan 

2 tablespoons coconut oil

1 cup or 125g flour

1/2 cup or 90g cornmeal

1/3 cup or 66g granulated sugar 

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon fine sea salt

1/2 cup or 100g sourdough discard

1/2 cup or 120ml buttermilk

2 large eggs, at room temperature

1 teaspoon vanilla extract

Method

Preheat the oven to 350°F or 180°C. Prepare a 9-cup muffin pan by greasing it or lining it with muffin liners. 

In a microwavable bowl, soften the butter and coconut oil with a few quick zaps, stirring well in between. (Or soften the butter and coconut oil over low heat in a small pot.) The mixture doesn’t need to be liquid, just softened and well combined.

In a large mixing bowl, whisk together the flour, sugar, cornmeal, baking powder, baking soda and salt.

Whisk the butter mixture, sourdough starter, buttermilk, eggs, and vanilla together in a large mixing bowl. 

Pour the wet ingredients into the dry ingredients bowl and fold them together till all the flour and cornmeal are completely moistened. 

Divide the batter between your nine muffin cups.

Bake in the preheated oven for 20-25 minutes or until a wooden skewer comes out clean. Remove from the oven and leave to cool for a few minutes. Remove the muffins from the pan and set on a wire rack to cool.

Serve warm or at room temperature. 

Enjoy! 

Happy Muffin Monday! Yep, it’s the last Monday of the month and I can hardly believe it’s already March! This year is flying by. Check out the muffin recipes my fellow bloggers are sharing today:

• Bacon and Whiskey Maple Muffins from A Day in the Life on the Farm
• Buttermilk Sourdough Cornbread Muffins from Food Lust People Love
• Chocolate Chip Banana Muffins from Jolene's Recipe Journal
• Heart Healthy Coconut Carrot Muffins from Magical Ingredients
• Sourdough Chocolate Chunk Muffins from Zesty South Indian Kitchen
• Vanilla White Chocolate Chunk Muffins from Karen's Kitchen Stories

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Buttermilk Sourdough Cornbread Muffins!

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Chocolate Zucchini Muffins #MuffinMonday

Chocolate Zucchini Muffins are baked with cocoa and chocolate chips. Grated zucchini adds moisture and nutrition, not that you’ll notice it’s there flavorwise! 

It’s the last Monday of the month so that means we are celebrating Muffin Monday all day long. I had a zucchini in the fridge that was getting a little past its best and needed to be used, hence these chocolate zucchini muffins. 

Chocolate Zucchini Muffins

This recipe is for a small batch of just six muffins but it’s easily doubled if you need 12. Or even trebled. Muffins batter is very forgiving like that. 

Ingredients

1/2 medium zucchini or courgette (approx. weight 2 2/3 oz or 75g)

1/4 teaspoon salt

3/4 cup or 95g flour

1/4 cup or 20g cocoa

1/4 cup or 50g white sugar

1/4 cup, packed, or 50g brown sugar

1 teaspoon baking powder

1 egg

3 tablespoons milk

3 tablespoons canola oil

1/4 cup or 50g semi-sweet chocolate chips plus a little extra for topping, if desired.

Method

Preheat your oven to 350°F or 180°C and prepare your 6-cup muffin tin by greasing it or lining it with muffin papers.

Grate the zucchini with the small holes of your grater and spread it around in a colander to drain.  Sprinkle with the 1/4 teaspoon of salt.

In a large mixing bowl, whisk together your flour, sugars and baking powder. Mix in the chocolate chips and use your clean hands to separate any that are stuck together. 

In another smaller bowl, whisk together your eggs, milk and oil. Use the back of a spoon or rubber spatula to squeeze moisture out of the grated zucchini. Add it to the wet ingredient bowl and whisk.

Pour your wet mixture into the dry ingredients and stir until they are just combined. There should be some dry flour still showing.

Divide the batter evenly between the muffin cups. Add a few more chocolate chips to the top, if desired.  

Bake in your preheated oven for about 20-25 minutes or until the muffins are puffed up and a toothpick comes out clean when inserted in the middle.

Remove from the oven and allow to cool for a few minutes.

Remove the muffins from the pan and cool further on a wire rack.

Enjoy!

As I mentioned above, it’s Muffin Monday! Make sure to check out all the links below to see the muffins my blogger friends are sharing. Many thanks to Wendy from A Day in the Life on the Farm for her behind the scenes help this month!

• Buttermilk Muffins with Whiskey-Soaked Raisins by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cherry Vanilla Muffins by Jolene's Recipe Journal
• Chocolate Zucchini Muffins by Food Lust People Love
• Churro Muffins by Karen's Kitchen Stories
• Pineapple Rice Krispie Muffins by A Day in the Life on the Farm
• Sourdough Raspberry Coconut Muffins by Zesty South Indian Kitchen
• Strawberry Sweetheart Streusel Muffins by Palatable Pastime
• Whole Wheat Thandai Muffins by Magical Ingredients

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Chocolate Zucchini Muffins!

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