Citrus Coffeecake Muffins

Camilla Saulsbury

• Ready In: 47 mins
• Yields: 12 muffins

Ingredients

• Topping

• 1⁄4 cup  chopped pecans
• 1⁄4 cup  packed light brown sugar
• 2  tablespoons all-purpose flour
• 1  tablespoon unsalted butter, melted
• 1  teaspoon  finely grated lemon zest

• Muffins

• 1 1⁄2 cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup sugar
• 1  egg
• 1  cup milk
• 1⁄2 cup unsalted butter, melted
• 3  tablespoons  thawed  frozen orange juice concentrate
• 2  teaspoons  finely grated lemon zest

Directions

1. Preheat oven to 400°; grease a 12 cup muffin pan.
2. Topping--in a small bowl, combine pecans, brown sugar, flour, butter, and lemon zest until blended; refrigerate until ready to use.
3. Muffins--in a large bowl, whisk together flour, baking powder, and salt.
4. In a medium bowl, whisk together sugar, egg, milk, butter, orange juice concentrate and lemon zest until well blended.
5. Add the egg mixture to the flour mixture and stir until just blended.
6. Divide batter equally among prepared muffin cups; sprinkle with topping.
7. Bake for 14-17 minutes or until tops are golden and a pick comes out clean.
8. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.