Orange Pecan Christmas Breakfast Muffins are soft, fragrant muffins infused with fresh orange zest and packed with crunchy pecans, making them a cozy way to start a winter morning. The simple batter comes together in minutes with basic pantry ingredients, so these muffins are perfect for Christmas morning when you want something homemade, festive, and low‑stress.​
Ingredients
- 1/2 cup neutral oil (such as canola or vegetable)
- 3/4 cup granulated sugar
- 2 large eggs
- Zest of 1 orange (about 1 tablespoon)
- 1/2 cup milk
- 1 3/4 cups all‑purpose flour
- 1 teaspoon baking powder
- 3/4 cup chopped pecans​
This ingredient list yields about 10–12 standard muffins, depending on how full the cups are filled. Similar orange–pecan muffin recipes land in this same range with close proportions of flour, sugar, fat, and nuts.​
Mixing the Batter
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease each cup to prevent sticking. In a medium bowl, whisk together the oil and sugar until the mixture looks slightly thickened and glossy, which helps dissolve the sugar for a more tender crumb. Add the eggs one at a time, whisking after each addition until fully incorporated.​
Stir in the fresh orange zest and milk, making sure the zest is evenly dispersed so every bite has a hint of citrus. In a separate bowl, whisk the flour and baking powder together so the leavener is evenly distributed, which promotes an even rise in the oven. Gently fold the dry ingredients into the wet mixture using a spatula, stopping as soon as no visible streaks of flour remain; over‑mixing can make muffins tough.​
Add the chopped pecans last, folding them through the batter so they’re spread throughout instead of sinking to the bottom. Toasting the pecans briefly in a dry skillet before chopping will deepen their flavor and add extra nuttiness, a trick commonly used in orange–pecan bakes.​
Baking the Muffins
Divide the batter evenly among the prepared muffin cups, filling each about two‑thirds to three‑quarters full to allow room for doming. Place the muffin tin on the center rack and bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.​
Once baked, let the muffins cool in the pan for about 5 minutes so they set and are easier to handle. Then transfer them to a wire rack to cool further; this prevents steam from building up in the pan, which can make the bottoms soggy. These muffins can be served warm for maximum holiday coziness or at room temperature as part of a brunch spread.​
Continue to the next page to reveal more tips and tricks