(makes 12 medium-sized muffins)

2 C flour

¼ t salt

1 t soda

¾ C pecan pieces, toasted

1 stick butter, soft

1 C plus 1 T sugar

Zest of 1 large orange

2 eggs, room temperature

1 C sour cream

Raw sugar for sprinkling

In a bowl, combine flour, salt and soda. Whisk to combine. Add pecan pieces to bowl and stir to coat with flour.

In a stand mixer bowl, add butter and sugar. Using the paddle attachment, beat butter and sugar until smooth and airy. Add zest and mix well. Add eggs one at a time, beating well after each addition.

Add flour and sour cream to the butter mixture alternately beginning and ending with the flour mix. The stand mixer should be on its lowest speed. Finish incorporating with a spoonula.

Portion batter into a muffin tin that has been sprayed with non-stick baking spray. Sprinkle muffin tops with raw sugar. Place into a preheated 375 degree oven. Bake for 12 minutes, rotate pan and bake for an additional 12 minutes. Muffins should be just set to the touch. Careful not to go by color. Always touch the tops. Allow to cool a few minutes in the pan. Remove to a wire rack for cooling. The dough can be made ahead and baked off when needed. Good for several days.