Source: Stop and Smell the Rosemary

Orange and Pecan Muffins
Delicious home-made muffins!
Serves: Yields 1 dozen
Prep Time: 20 minutes
Cook Time: 20 minutes


1 large egg, lightly beaten
1/2 cup Vegetable Oil
1/2 cup milk
1 1/2 cups all-purpose flour
1/4 cup sugar
1/4 cup brown sugar, firmly packed
2 teaspoons baking powder
2 teaspoons grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup brown sugar, firmly packed
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
3/4 cup Powdered sugar
1 tablespoon fresh orange juice
1/2 teaspoon vanilla extract

Preheat oven to 400 degrees. Lightly grease a muffin pan. Combine egg, oil, and milk in a small bowl. Set aside. Combine flour, sugar, brown sugar, baking powder, orange zest, cinnamon, and salt in a large bowl. Add egg mixture to flour mixture. Mix until blended. Fill muffin cups two-thirds full.
Combine pecans, brown sugar, flour, cinnamon, and butter. Mix until crumbly. Spoon topping evenly over each muffin. Bake 20 minutes.
Combine powdered sugar, orange juice, and vanilla in a small bowl. Drizzle icing over muffins while still warm.