Reviewed: Nov. 26, 2011

Great muffins. Soft and moist. I did not have any OJ concentrate so I used about a teaspoon of orange extract, and the flavor was great. I also added a streusel topping which not only tasted good, but added a little crunch and varied texture. also try adding the same amount of baking powder as baking soda. The tops won't come out so flat.

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Reviewer:

Napa_Grapes

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Napa, California, USA

Reviewed: Apr. 6, 2011

My new favorite muffin! I definitely want to do some tweaking to the recipe, but this is a fantastic way to start. I used a little whole wheat flour and added dried cranberries- such a yummy addition! They are very moist and sweet, so they are kind of like cupcakes.

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Reviewer:

danart920

Cooking Level: Intermediate

Home Town: Portland, Tennessee, USA

Living In: Hixson, Tennessee, USA

Reviewed: Feb. 20, 2011

So these aren't too bad, but I'd rather have more orange flavor--and I added more concentrate, merely bc I had a bit extra in the can and wanted to use it all up. I should've added orange zest to mine but I didn't really think of it until after I'd tried one. To me, they just need a bit more flavor but overall, they are decent muffins and I'm sure could be tweaked easily. Thanks for the recipe.

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jan. 24, 2011

I used whole wheat white flour and cut the sugar back by half. I also used fat free plain yogurt insteaf of sour cream to lighten them up just a bit. These came out.....okay. They were plenty moist and I liked the combination of the oranges and pecans. These just weren't very orange-y. Next time I make this, I might cut back on the yogurt and add more orange juice concentrate and maybe add some orange zest. I'd also add a little baking powder as well.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 28, 2010

Didn't change a thing - loved them!

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Nov. 1, 2010

These were okay. My husband liked them, but I thought they could've used something else in them.

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Reviewer:

Andrea

Cooking Level: Beginning

Living In: Lincoln, Nebraska, USA

Reviewed: Jul. 31, 2010

These are now my go-to muffins for office parties and the like. The OJ concentrate is a stroke of genius, and the nuts add delicious crunch. A+.

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Reviewer:

hapax

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: May 9, 2010

I doubled this recipe, used the juice and the zest from an orange instead of the orange juice concentrate. I made half with raisins instead of pecans and the other half with pecans and dried cranberries--used 1T of margarine melted with 1T sugar and 1T orange juice for glaze

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Reviewer:

gailb

Reviewed: May 9, 2010

Surprised that no one has reviewed for over a year, so had to try. Not sure what the difference between a muffin and cupcake is, but this might be a cross between the two. My family really liked them, I was a little dissappointed. They did nott rise. Called for a lot of sugar, I cut it back to 3/4C not 1C. It was easy enough that my 6 year old helped and was so pleased that she got to help in the kitchen. But not sure we'll make again.

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