Pecan Muffins in Blood Orange Syrup
Elevate your muffin game with these irresistible Pecan Muffins in Blood Orange Syrup—a perfect blend of nutty richness and citrusy sweetness. These tender, golden muffins are packed with toasted pecans for a delightful crunch, while the decadent blood orange syrup, made with freshly squeezed blood orange juice, honey, and zest, adds a tangy, floral glaze that takes this recipe to the next level. With just 20 minutes of prep time, these easy-to-make treats are ideal for breakfast, brunch, or dessert, offering a harmonious balance of flavors and textures in every bite. Serve them warm with the syrup drizzled on top or as a luxurious side dipping sauce. Perfect for citrus lovers and baked goods enthusiasts, these muffins are guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (melted)
- 0.66 cups Whole milk
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 1 cup Chopped pecans (toasted)
- 1 cup Blood orange juice (freshly squeezed)
- 0.25 cups Honey
- 0.25 cups Granulated sugar (for syrup)
- 1 teaspoon Blood orange zest (finely grated)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly with butter or oil.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract until smooth and creamy.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold the toasted chopped pecans into the batter until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
While the muffins are cooling, prepare the blood orange syrup. In a small saucepan, combine the blood orange juice, honey, granulated sugar, and blood orange zest. Bring the mixture to a simmer over medium heat, stirring until the sugar is fully dissolved.
Reduce the heat to low and let the syrup simmer gently for 5-7 minutes, or until it slightly thickens.
Remove the syrup from the heat and let it cool slightly.
To serve, drizzle the warm blood orange syrup over the cooled pecan muffins or serve the syrup on the side as a dipping sauce.
Nutrition Facts
Calories |
3544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.2 g | 241% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 2678 mg | 116% | |
| Total Carbohydrate | 443.7 g | 161% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 282.2 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 391 mg | 30% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1490 mg | 32% | |
*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.
