Disjointed {Satsuma Muffins with Brown Butter Pecan Glaze}

Like many other folks in South Louisiana, I grow satsumas in my backyard.

Satsumas are super sweet, super juicy, easy to peel, small citrus and are related to mandarin oranges.  Large groves can be found in Plaquemines Parish, south of New Orleans in the Jesuit Bend area.  Jesuits brought satsumas from Japan to Louisiana in the 18th century.  Backyards all over Southern Louisiana as well as other Gulf Coast states are dotted with satsuma trees.

Winter is satsuma season here.  I always find that disjointed.

When I look out the window and see bright, sunny-looking citrus fruit against dark green foliage, winter isn't what I think of.

Maybe that's the thing, though.
Would you believe it's 31º F in this picture?

Cold enough to want to bake.

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Satsuma Muffins with Brown Butter Pecan Glaze
from Ms. enPlace

muffins:
2 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 cup sugar
3/4 cup milk
1/4 cup satsuma juice
1 tsp satsuma zest
1 egg, slightly beaten
1 Tbsp vanilla
4 Tbsp melted butter

glaze:
2 Tbsp butter
about 3/4 to 1 c powdered sugar
3 Tbsp finely chopped pecans

Preheat oven to 350ºF.
Line 12 muffin tins with paper liners and set aside.  Blend the first four ingredients in a medium mixing bowl.  Blend milk, satsuma juice, zest, egg, and vanilla in a small bowl.  Add milk mixture to the dry ingredients, combining just until moistened.  Add melted butter and stir well.
Spoon batter into muffin tins, and bake 15-20 minutes, or until tops begin to brown.

Remove the muffins from the oven and set aside to cool while you make the glaze.

Place 2 Tbsp butter in a skillet over low heat.  Heat slowly, stirring occasionally, until the butter develops a golden brown color.  Add the pecans and cook in the butter for a couple of minutes.  Stir in 1/4 cup powdered sugar until smooth.  Gradually add more sugar a couple of tablespoons at a time until the glaze is as thick as you'd like.

Spoon the glaze over the muffins and serve.

More Satsuma Recipes:

What's in the past... 
still tastes good

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