Yum
Make your weekend breakfast special by making a bakery style treat that's bursting with orange flavor and a bit of crunch from good ole southern pecans.
Last weekend MGG and I decided that we needed to get away for a bit and look at some different scenery. So off we went traveling up the coast for a little day trip. We ended up not far from home in the town of Ventura which is on the coast just north of us.
Orange Pecan Sour Cream Muffins
Makes 6
1 cup flour
1/2 Tbls baking powder
1/2 tsp salt
1/4 cup sugar
1 tsp cinnamon
1 large egg
1/2 cup sour cream
3 Tbls canola oil
1/2 tsp vanilla or orange extract
1/2 tsp orange zest
3 Tbls fresh orange juice
1/4 pecans, chopped
Preheat oven to 400 degrees. Spray a 6 cup muffin tin with non-stick cooking spray or line with paper liners.
In a medium bowl add flour, baking powder, salt, and sugar, and cinnamon. Stir to combine. In another small bowl lightly beat egg. Add in sour cream, oil, extract, zest and orange juice. Beat slightly to mix. Pour the wet ingredients into the dry ingredients. Stir until moistened. Do not over mix. Fold in pecans.
Spoon batter into the prepared muffin tin. Bake for about 20 minutes or until golden brown. Allow to cool 5 minutes in the pan, then remove to a wire rack to cool completely.
Last weekend MGG and I decided that we needed to get away for a bit and look at some different scenery. So off we went traveling up the coast for a little day trip. We ended up not far from home in the town of Ventura which is on the coast just north of us.
We spent some time in the quaint downtown playing tourist, which was so much fun. We took a tour of the Ventura Mission which had a beautiful courtyard and garden which we relaxed in before touring the mission itself and learning of the history around the building of this mission.
After the mission we found a cute local bakery and decided to stop in for coffee and a muffin. This is where I discovered their Orange Sour Cream Muffins that were so light and tender we instantly fell in love. Being from a state that grows a LOT of citrus it was only natural to pick an orange muffin. I knew then that I had to recreate this muffin at home.
This led to my version with a southern spin; Orange Pecan Sour Cream Muffins were born! These bakery style muffins come out tender from the use of the sour cream. The orange flavoring is a nod to living in California and I added some pecans for crunch that speak to my parent's Southern upbringing. Combined together you get a muffin that is light yet homey. A wonder combination that the whole family will love.
I must say that my version might be "a tad" better than that bakery in Ventura. I've been making muffins my whole life and these are a new favorite. I've made a small batch for you here which makes 6 muffins, because, who wants 12 muffins all the time? A small batch is perfect to feed the family and have few left over.
Try something new this weekend with Orange Pecan Sour Cream Muffins. Please come back after you make them cause I'd love to hear what you think!
Enjoy!
Additional muffin recipes:
Makes 6
1 cup flour
1/2 Tbls baking powder
1/2 tsp salt
1/4 cup sugar
1 tsp cinnamon
1 large egg
1/2 cup sour cream
3 Tbls canola oil
1/2 tsp vanilla or orange extract
1/2 tsp orange zest
3 Tbls fresh orange juice
1/4 pecans, chopped
Preheat oven to 400 degrees. Spray a 6 cup muffin tin with non-stick cooking spray or line with paper liners.
In a medium bowl add flour, baking powder, salt, and sugar, and cinnamon. Stir to combine. In another small bowl lightly beat egg. Add in sour cream, oil, extract, zest and orange juice. Beat slightly to mix. Pour the wet ingredients into the dry ingredients. Stir until moistened. Do not over mix. Fold in pecans.
Spoon batter into the prepared muffin tin. Bake for about 20 minutes or until golden brown. Allow to cool 5 minutes in the pan, then remove to a wire rack to cool completely.
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