Orange Pecan Oatmeal Muffins
Brighten your mornings with these delightful Orange Pecan Oatmeal Muffins—soft, moist, and bursting with citrusy flavor! This easy muffin recipe combines the wholesomeness of rolled oats, the crunch of toasted pecans, and the fresh zest and juice of oranges for a vibrant, nutty treat. With a hint of warm cinnamon and the perfect balance of granulated and brown sugars, these muffins offer a comforting touch of sweetness. They're quick to prepare, taking only 15 minutes of prep time, and bake to golden perfection in under 25 minutes. Perfect for breakfast, brunch, or as a grab-and-go snack, these muffins are a nutritious and flavorful way to start your day. Don't forget to enjoy them warm for a melt-in-your-mouth experience that pairs perfectly with your favorite cup of coffee or tea!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Milk
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 piece Large egg
- 0.25 cup Unsalted butter, melted
- 1 tablespoon Orange zest
- 2 tablespoons Fresh orange juice
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped pecans
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a small bowl, combine the rolled oats and milk. Let them soak for 10 minutes while preparing the other ingredients.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set this dry mixture aside.
In another medium mixing bowl, combine the granulated sugar, brown sugar, egg, melted butter, orange zest, orange juice, and vanilla extract. Whisk until thoroughly mixed.
Stir the soaked oats into the wet ingredients and mix well.
Gradually add the wet oat mixture to the dry ingredients, gently folding together just until combined. Avoid overmixing.
Fold in the chopped pecans until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Transfer to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 1853 mg | 81% | |
| Total Carbohydrate | 310.0 g | 113% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 153.4 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 502 mg | 39% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1320 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
