Photo of Orange-pecan mini muffins by WW

Orange-pecan mini muffins

Total Time
30 min
18 min
12 min
With a very low calorie count per piece, these fruit-and-nut mini muffins are the perfect accompaniment to a morning cup of coffee or tea. The buttermilk and egg white keep the muffins moist, while you get even more flavor from fresh orange zest and chopped up pecans. If you're not into pecans, you can use whatever nut you'd like, or feel free to omit them entirely. Since they come together so quickly with lots of pantry staples, you'll soon find what works for you for these breakfast treats.


All-purpose flour

1 cup(s)


½ cup(s)

Baking powder

½ tsp

Baking soda

½ tsp

Table salt

¼ tsp

Egg white(s)

1 large

1% low-fat buttermilk

½ cup(s)

Vegetable oil

1 Tbsp

Orange zest

1 tsp, finely grated

Vanilla extract

½ tsp

Unsalted pecan halves

2 Tbsp, chopped, plus 1 tsp pecans, finely chopped and divided


  1. Preheat oven to 350ºF. Arrange 16 mini foil muffin cup liners about 1 inch apart on a baking sheet. (Note: We used disposable foil muffin cup liners instead of muffin tins to cut back on clean up. You can use nonstick mini muffin tins, however, if you prefer.)
  2. Combine flour, sugar, baking powder, baking soda and salt in a medium bowl. In a separate, small bowl, whisk together egg white, buttermilk, oil, orange zest, vanilla and 1 tablespoon of pecans. Stir buttermilk mixture into flour mixture just until combined; do not overmix.
  3. Spoon about 1 heaping tablespoon of batter into each muffin cup liner; sprinkle muffin tops with remaining pecans. Bake until centers spring back when gently pressed, about 12 minutes. Yields 1 muffin per serving.