“These are beautiful muffins! They won the $200 prize in BHG April 2008 for the Loaves, Breads and Rolls category”
12 muffins

Ingredients Nutrition


  1. Line 12 muffin cups with bake cups. In food processor finely grind nuts with 2 tablespoons sugar and 1/8 teaspoon salt. Add 1 tablespoon orange juice; process until combined. Using a level tablespoon shape some nut mixture into 12 balls; set aside remaining.
  2. Combine flour, baking powder, soda, and salt; set aside. Beat butter with mixer 30 seconds; beat in 3/4 cup sugar. Beat in eggs, orange juice, milk, and oil on low until combined. Gradually add flour mixture; beat just until combined. Spoon half of batter into cups; top with walnut balls then remaining batter. Bake in 350°F for 20 minutes or until tops spring back when touched. Cool in pans 5 minutes. Cool on rack. Spread Frosting; top with reserved nuts. Makes 12 muffins.
  3. Frosting: Beat 1/2 cup softened butter, 1/4 cup whipping cream, and 1/2 teaspoons finely shredded orange peel until combined. Beat in 1-1/2 cups powdered sugar.

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