Orange and Pineapple Muffins
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Toast the pecans for 8 minutes, or until lightly browned and fragrant. Set aside to cool and then chop into small pieces.
Grease or spray with Pam miniature muffin tins or mini-fluted muffin tins. Set aside while you make the batter.
In a separate bowl, whisk to combine, the flour, salt, and baking soda. Set aside.
In bowl of electric mixer, cream the butter and sugar until light and fluffy (about 2 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl and then add the sour cream, orange extract, and orange zest. Beat to combine. Add the flour mixture and beat just until incorporated. Fold in the toasted pecans and drained pineapple.
Spoon the batter in the prepared muffin tins or mini-fluted muffin tins (about three quarters full).
Bake for 15 to 20 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 batter faster than lighter colored pans.)
While the muffins are baking combine the glaze ingredients (sugar and orange juice) in a small cup.
Remove the muffins from the oven and invert (take out of muffin pan) the muffins onto a wire rack. While the muffins are still very warm, dip or brush them with the orange glaze.
If desired, once the orange glazed muffins have completely cooled, drizzle them with the powdered sugar glaze.
Makes about 3 dozen miniature muffins or 24 mini-fluted muffins.
1/2 cup (50 grams) pecans, toasted and chopped
2 cups (280 grams) all-purpose flour
1/2 teaspoon (2.5 grams) salt
1 teaspoon (5 grams) baking soda
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
1 large egg
3/4 cup sour cream
1 teaspoon pure orange extract
1 tablespoon orange zest (1-2 oranges)
1 – 8 ounce (227 grams) can crushed pineapple, drained
Note: Orange zest is the orange outer rind of the orange that contains the fruit’s flavor and perfume.
2/3 cup (133 grams) granulated white sugar
1/3 cup (80 ml) fresh orange juice
Powdered Sugar Glaze:
1/2 cup (55 grams) powdered (confectioners or icing) sugar
1 tablespoon half-and-half or light cream
In a small bowl combine the sugar and cream until desired consistency. Add more sugar and/or cream if necessary.