Orange Pistachio Glazed Spiced Muffins

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Total Time
30mins
Prep
10 mins
Cook
20 mins

These tender, delicious muffins are from Food and Drink magazine. It is a very versatile recipe as dried apricots may be substituted for the raisins and chopped almonds or pecans for the pistachios. I didn't make the glaze as I plan to freeze the muffins. Also, these muffins are best served when completely cooled as the paper muffin tin liners really stick to the muffins when they are still warm.

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Ingredients

Nutrition

Directions

  1. Preheat the oven to 400 degrees F.
  2. Grease or line with paper liners 10 muffin cups.
  3. In a medium bowl, whisk the flours with the cinnamon, baking powder, baking soda, salt, nutmeg and allspice.
  4. Stir in the raisins.
  5. In a large bowl, stir the yogurt with 1/2 cup sugar, the oil and the eggs.
  6. Stir the flour mixture into the yogurt mixture until just combined.
  7. Spoon the batter into the prepared muffin cups.
  8. In a small bowl, stir the pistachios with 2 tablespoons sugar and the orange zest.
  9. Sprinkle on the muffins, pressing gently into the batter.
  10. Bake in the centre of the preheated oven until a toothpick inserted in the centre comes out clean, 18 to 20 minutes.
  11. Cool for 5 minutes, then remove from the pan to dip into the glaze.
  12. While the muffins are cooling in the pan, place the orange juice and 3 tablespoons sugar in a very small pot.
  13. Bring to a boil, stirring for about 1 minute until syrupy and glaze-like.
  14. Holding the hot muffins at the base, dip the tops into the glaze.
  15. Any glaze left in the pan can be spooned over the muffin tops.
  16. Cool on a rack.