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Orange Pecan Yogurt Muffins

If you need a brown-bag treat or Sunday brunch staple, try these naturally sweet and nutty muffins from Julia Livingston of Frostproof, Florida. You'll agree that they're a "must" for managing the mid-morning munchies.
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    about 1 dozen


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 cup plain yogurt
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 cup chopped pecans, toasted
  • 1 teaspoon grated orange zest
  • 1/4 cup orange juice
  • 1 tablespoon sugar


  • In a bowl, cream butter and sugar. Beat in eggs and yogurt. Combine flour and baking soda; stir into the creamed mixture just until moistened. Fold in pecans and orange zest. Fill paper-lined muffin cups three-fourths full.
  • Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Brush orange juice over hot muffins and sprinkle with sugar. Cool for 5 minutes before removing to a wire rack.

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