Pecan Orange Glazed Spice Muffins

If I had to choose my favourite meal of the day, I would definitely choose breakfast.  Hands down.  No comparison.  However, sometimes there really just isn’t time for it… especially if I have to run out the door to an early meeting.  That being said, one thing I quite often like to have on hand are muffins.  While my stand by favourite is and will always be banana chocolate chip (how can you mess with that delicious combo?) I am always on the lookout for new recipes.  Here is a new one from the 2011 Spring edition of the LCBO Food & Drink magazine.  I made a few modifications and was pretty happy with the results.  The orange glaze adds a really nice touch! Next time I think I’ll also sprinkle a few pecans on top for a little extra garnish.  Also, these definitely taste best warm so eat up!

Pecan Orange Glazed Spice Muffins


  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/2 tsp each cinnamon and baking powder
  • 1/2 teaspoon each baking soda and nutmeg
  • 1/2 tsp allspice
  • 1/2 cup golden raisins
  • 1 cup plain yogurt
  • 1/2 cup applesauce
  • 2 eggs
  • 1/2 cup chopped pecans
  • finely grated peel of 1 large orange
  • 2 Tablespoons orange juice


  • 1/3 cup orange juice
  • 3 Tablespoons granulated sugar


  • Preheat oven to 400 degrees F
  • Grease 12 muffin cups
  • In a medium bowl, whisk flours with cinnamon,
    baking powder, baking soda, nutmeg and allspice.
    Stir in raisins.
  • In a large bowl, stir yogurt with sugar, applesauce and eggs.  Stir flour mixture into yogurt mixture until combined.  Stir in pecan pieces, grated peel and 2 Tablespoons of orange juice.
  • Bake in the centre of preheated oven until a toothpick inserted comes out clean, about 18-20 minutes.
  • Cool 5 minutes then remove from pan and dip into glaze.
  • While muffins are cooling in the pan, place orange juice and 3 Tablespoons sugar into a small sauce pan.  Bring to a boil, stirring for about 1 minute until mixture is syrupy and glaze like.  Holding the muffin by its base, dip tops into the glaze.  Cool on rack.

Source: Adapted from the 2011 Spring edition of the LCBO Food & Drink Magazine

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s