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1
Preheat the oven to 400 degrees F. Lightly grease 2 small muffins tins (with 24 (1 3/4-inch) wells), and set aside.
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2
In a large bowl, sift together 1 1/2 cups of flour, the sugar, baking powder, and salt.
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3
In a bowl, beat together the egg, 8 tablespoons of the butter, the milk, orange juice concentrate, and 2 teaspoons of the zest.
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4
Add the wet ingredients to the dry, combining just until moistened and being careful not to overmix.
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5
Divide the batter among the prepared muffin tins, filling each halfway.
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6
To make the crumble topping, in a small bowl, combine the remaining 2 tablespoons of flour, the chopped pecans, the brown sugar, and the remaining 1 tablespoon of melted butter and 1/2 teaspoon of grated zest.
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7
Mix to combine and sprinkle 1 teaspoon on top of the batter for each muffin.
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8
Bake until the muffins are set and golden brown and a tester inserted into the middle comes out clean, 14 to 16 minutes.
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9
Remove from the oven and let sit for 5 minutes in the tins, then cool on wire racks.
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10
Serve with orange-butter on the side.
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11
1 stick unsalted butter, at room temperature
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12
1/4 cup sweet orange marmalade
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13
1 teaspoon honey
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14
In a bowl, cream together the ingredients.
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15
Transfer to a decorative crock or small bowl.
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16
Cover with plastic wrap and refrigerate until slightly firm.
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17
Serve with the muffins or spread on toast.
