Orange-Nut Muffins | Midwest Living

Orange-Nut Muffins

Orange-Nut Muffins

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  • Yield: 12 muffins
  • Prep 15 mins
  • Bake 18 mins

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Orange juice flavors these walnut-filled muffins. Serve them warm with a cream cheese spread for breakfast or brunch.


  • 1 2/3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 beaten egg
  • 1/2 cup buttermilk or sour milk*
  • 1/3 cup frozen orange juice concentrate, thawed
  • 1/3 cup butter, melted and cooled
  • 1/3 cup chopped walnuts
  • 1/2 cup sifted powdered sugar
  • 1/2 teaspoon finely shredded orange peel (optional)
  • Orange juice


  1. In a large bowl, combine flour, granulated sugar, baking soda, baking powder, and salt. Make a well in the center of flour mixture.
  2. In medium bowl, combine egg, buttermilk, orange juice concentrate, and melted butter; add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts.
  3. Line twelve 2-1/2-inch muffin cups with paper bake cups. Fill the cups 3/4 full with batter. Bake in a 400 degree F oven for 18 to 20 minutes or until muffins are golden. Remove the muffins from the pans.
  4. In a small bowl, combine powdered sugar, orange peel, and enough orange juice (2 to 3 teaspoons) to make a drizzling consistency. Drizzle over warm muffins. Makes 12 muffins.


  • * To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

Nutrition Facts

(Orange-Nut Muffins)

Fat, total (g) 8, carb. (g) 29, vit. C (mg) 12, pro. (g) 3, iron (mg) 1, calcium (mg) 20, cal. (kcal) 195, vit. A (RE) 52, sodium (mg) 199, fiber (g) 1, sat. fat (g) 4, chol. (mg) 32

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