Orange Pistachio Glazed Spiced Muffins

“These tender, delicious muffins are from Food and Drink magazine. It is a very versatile recipe as dried apricots may be substituted for the raisins and chopped almonds or pecans for the pistachios. I didn't make the glaze as I plan to freeze the muffins. Also, these muffins are best served when completely cooled as the paper muffin tin liners really stick to the muffins when they are still warm.”
10 muffins

Ingredients Nutrition


  1. Preheat the oven to 400 degrees F.
  2. Grease or line with paper liners 10 muffin cups.
  3. In a medium bowl, whisk the flours with the cinnamon, baking powder, baking soda, salt, nutmeg and allspice.
  4. Stir in the raisins.
  5. In a large bowl, stir the yogurt with 1/2 cup sugar, the oil and the eggs.
  6. Stir the flour mixture into the yogurt mixture until just combined.
  7. Spoon the batter into the prepared muffin cups.
  8. In a small bowl, stir the pistachios with 2 tablespoons sugar and the orange zest.
  9. Sprinkle on the muffins, pressing gently into the batter.
  10. Bake in the centre of the preheated oven until a toothpick inserted in the centre comes out clean, 18 to 20 minutes.
  11. Cool for 5 minutes, then remove from the pan to dip into the glaze.
  12. While the muffins are cooling in the pan, place the orange juice and 3 tablespoons sugar in a very small pot.
  13. Bring to a boil, stirring for about 1 minute until syrupy and glaze-like.
  14. Holding the hot muffins at the base, dip the tops into the glaze.
  15. Any glaze left in the pan can be spooned over the muffin tops.
  16. Cool on a rack.

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