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Mandarin Pecan Muffins


Ahhh…yet another great little recipe from Sister Cats Cafe in Townsend Tennessee.  These scrumptious little muffins are so moist and tender and packed full of Mandarin oranges and pecans….and if that weren’t enough, there’s an optional homemade Marmalade butter that can be made and slathered on top.

Here’s how I made them…

I started by lining a muffin tin with paper muffin holders…

 Next, I opened a can of mandarin oranges and drained them, reserving the juice…

I chopped the oranges up a little and added them to a 1 cup measuring cup…

Then I added some pure orange extract to the oranges…

Followed by enough of the reserved juice to make one cup and set it aside…

Next, I grabbed a large bowl and added some flour, brown sugar, granulated sugar and pecans to it…

And I whisked everything together and set it aside…

I added some egg and sour cream to a small bowl…

And whisked them together…

Then I added some oil to the mixture…

And whisked it in…

Next, I added the orange mixture and the egg and sour cream mixture to the dry ingredients…

And whisked it together to combine…

And filled my muffin cups about 2/3 full…

These muffins are perfect on their own or with a little butter slathered on them.  However, if you are a Marmalade lover, you might want to try this Marmalade butter.  It takes a couple of minutes to whip up.

Now here’s how I whipped up the Marmalade butter…

Note:   Not everyone loves Marmalade.  If you’ve never eaten Marmalade, it can sometimes have a tiny bit of a bitter bite to it.  I added a little sugar to this recipe.

I picked up a good quality jar of Orange Marmalade at the grocery store…

I added some Marmalade and softened butter to a bowl…

And mixed them together with my hand mixer.  I did find it to have a slightly bitter taste, so I added some powdered sugar…and that’s it.  How easy!

I couldn’t wait to slather some Marmalade butter on a couple of these scrumptious little muffins while they were warm.  YUM!

Hope you enjoy!



Mandarin Pecan Muffins

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40
  • Yield: 17 1x


A moist orange muffin filled with Mandarin oranges and pecans.



For the Muffins

  • 1 can Mandarin oranges, 11 ounces
  • 1 tablespoon pure Orange extract
  • 2 cups self rising flour
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup pecans, chopped
  • 1 large egg
  • 1 cup sour cream
  • 1/3 cup canola oil

For the Marmalade Butter

  • 1 stick unsalted butter, softened
  • 1 cup Orange Marmalade, good quality
  • 1/2 cup powdered sugar


  1. Preheat oven to 350 degrees.

For the Muffins

  1. Drain the oranges and reserve juice. Chop oranges into thirds and place in a one cup measuring cup. Add orange extract and enough of the reserved liquid to make one cup. Set aside.
  2. Add the flour, brown sugar, granulated sugar and pecans to a large bowl and whisk to combine. Set aside.
  3. Add the egg and sour cream to a small bowl and whisk together. Add the oil and whisk in.
  4. Add the egg/sour cream mixture and the orange mixture to the dry ingredients and mix by hand or with a hand mixture until the flour is incorporated. Do not over mix.
  5. Fill muffin tins 2/3 full and bake for 20-25 minutes until golden brown on top.

For the Marmalade Butter

  1. Use a whisk or hand mixer and whip together the butter, marmalade and powdered sugar.


  • Recipe makes 12 very large rounded up muffins if cups are filled all the way to the top, or about 17 regular size muffins if cups are filled 2/3 full. If making tiny muffins, recipe makes about 48.

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