“These are beautiful muffins! They won the $200 prize in BHG April 2008 for the Loaves, Breads and Rolls category”
READY IN:
55mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  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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