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    Ask Chef Dennis » Recipes » Breakfast Recipes » Breakfast Muffin Recipes » Blood Orange Pecan Muffin Recipe

    Blood Orange Pecan Muffin Recipe

    Published: Apr 28, 2013 · Modified: Jun 19, 2022 by Chef Dennis Littley · 8 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 1 vote
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    pinterest image for blood orange pecan muffins

    With this year’s supply of Blood Orange’s coming to an end, I’ve been getting my fill of those juicy delectable oranges. My first contact with those ruby red-fleshed beauties came on my first trip to Rome when the hotel we stayed at served a red-orange juice that I mistakenly took for grapefruit juice. The juice I had assumed was orange juice turned out to be the grapefruit juice and total confusion ensued.

    But it wasn’t until my second trip to Italy that I fell in love with blood oranges. On our journey from Rome to Naples one Easter Sunday many years ago onboard, the Circumvesuviana, one of the stops was at Pompeii. It was a fairly warm day and as we got off the train to walk to Pompeii, there was a food truck selling freshly squeezed ice-cold blood orange juice….sigh. I had 3 glasses of that delicious nectar and would go back to Pompeii in a heartbeat, just for more of that perfect blood orange juice. It was without a doubt the best orange juice I’ve ever had,  and that my friends began my love affair with blood oranges!

    I have been back to Pompeii since and the tree-lined sidewalks are beautiful, and the town itself quaint and friendly.

    Blood Orange Muffin with pecans on a white plate with a red napkin under the plate

    I always look for Blood Orange Juice and every time I see it pre-packaged, I buy it in hopes of finding one that comes remotely close to that perfectly blended blood orange juice I had at the Pompeii train station, but sadly none have even been acceptable as a juice, most being bitter or lacking in flavor. So I patiently wait for the growing season each year and enjoy those lovelies until the season’s end. I know most of the Blood Oranges in this country come from Texas or California, and as good as they can be, they just don’t compare to the Italian Variety. If we could perfect the Blood Orange and the Sorrento Lemon, I would be in Citrus Heaven!

    I decided to use the last of my Blood Oranges (which hadn’t been as sweet as I like them) in a muffin, and thinking of my Texas roots I thought of adding one of our other home state treasures the Pecan. The muffins were a nice blend of flavors and a good way to use a less than satisfying blood orange since I could compensate for the lack of sweetness with the other ingredients in the muffin.

    2 Blood Orange Muffins with Pecans on the table along with blood orange segments and peel

    Freshly baked muffins are such a wonderful treat and take even less time in the morning if you prepackage the dry ingredients in small ziplock bags. Whenever I make scones or muffins, I always make up one or two extra portions of the dry ingredients for mornings that I stumble down into the kitchen half awake. It makes the process faster and easier! Just do yourself a favor if you try this time-saving method and write what type of mix it is, along with the date you packaged your ingredients on the bag.

    These muffins freeze very nicely and give you a second morning of freshly baked muffins to start your day. Of course, I like to toast them before serving if they’ve been frozen it’s a nice way to freshen up the muffin.

    More Muffin Recipes You’ll Love!

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    • Banana Pecan Muffins – Coffee Shop Style
    • Blueberry Muesli Muffins Recipe

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    5 blood orange muffins on a white platter with a red napkin under it
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    5 from 1 vote

    Blood Orange Pecan Muffins

    For a delicious change from blueberry muffins, my blood orange muffin is a delicious way to start your day.  FYI- this recipe also works great with blueberries!
    Prep Time10 mins
    Cook Time18 mins
    Total Time28 mins
    Course: Breakfast
    Cuisine: American
    Servings: 6
    Calories: 538kcal
    Author: Chef Dennis Littley

    Ingredients

    • 1 ½ cups all purpose flour
    • ½ cup sugar
    • ½ teaspoon salt
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ cup Greek yogurt no fat Chobani blood orange vanilla or plain
    • ½ cup oil
    • 2 large eggs
    • 1 Tablespoon vanilla extract
    • 1 blood orange Zest and a good squeeze of juice grated
    • 2 ½ cups chopped blood orange segments
    • 1 cup pecans – roughly chopped
    • raw sugar to sprinkle on tops of muffins before baking
    US Customary – Metric
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    Instructions

    • Mix all your dry ingredients together in one bowl.
    • Lightly beat the eggs and add in the Greek yogurt, oil, blood orange zest and juice from the blood orange
    • Mix all these ingredients until well blended.
    • Add wet mixture to dry mixture and mix just enough to blend.
    • Now fold in the blood orange segments and pecans into the muffin mix. (do not overmix; it will make the muffins tough)
    • Divide mix into your favorite muffin pan or cups and sprinkle tops with raw sugar before baking.
    • Bake at 375 degrees F for 18 -22 minutes.
    • Yields 12 regular muffins

    Nutrition

    Calories: 538kcal | Carbohydrates: 54g | Protein: 9g | Fat: 32g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 314mg | Potassium: 290mg | Fiber: 4g | Sugar: 26g | Vitamin A: 275IU | Vitamin C: 42.8mg | Calcium: 94mg | Iron: 2.2mg
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. David

      March 13, 2018 at 12:15 pm

      5 stars
      This is now my template recipe for muffins. I’ve baked these a few times now and the ratios/amounts seem are good –
      also the recipe translates well with other fruit/nut ingredients (e.g. pear, blueberry and walnut). I love the blood oranges though, will keep doing while I can still get ’em. Thanks!

      Reply
      • Chef Dennis Littley

        March 13, 2018 at 1:25 pm

        Thanks for the feedback David, it really is a good standard recipe I use it for just about all of my muffins.

        Reply
    2. kelly

      May 10, 2013 at 11:36 am

      5 stars
      These are good but the recipe makes almost 24 muffins not 12. I used regular oranges and walnuts and added some cinnamon…yum

      Reply
    3. Betty Ann @Mango_Queen

      April 30, 2013 at 12:34 pm

      5 stars
      Oh these look amazing! Can’t wait to try this recipe. Thanks for sharing, Chef Dennis!

      Reply
    4. Mary Sullivan Frasier

      April 29, 2013 at 11:50 am

      These look wonderful, Chef! Using the blood orange segments along with the juice is a fantastic idea. I’m sure it keeps the muffins extra moist. It’s a good thing my husband wasn’t sitting directly over my laptop, though. He would’ve shorted out my keyboard. LOL

      Reply
    5. Happy Valley Chow

      April 29, 2013 at 9:30 am

      Wow those look incredible! I love blood oranges, fantastic idea to put them in a muffin with the saltiness from the pecans. Great combo 🙂

      Happy Blogging!

      Reply
    6. Shonto Ranch Inc

      April 28, 2013 at 11:10 pm

      can’t wait to try it.. surely my kids would love it

      Reply
    7. Swathi

      April 28, 2013 at 12:37 pm

      I like them In my juice, but not tried any baked goods with it, This muffins looks delicious. Love that purple color, I couldn’t visit Italy when I was in Sweden. May be sometime I will visit there.

      Reply

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