Preheat oven to 350 degrees and place rack in middle of oven. Toast pecans for 8 minutes until lightly browned. Set aside to cool and then chop into small pieces. Grease or spray pan. Makes 36 miniature muffins or 12 regular muffins. Set aside while you make batter

In separate bowl whisk to combine the flour salt, and baking soda. Set aside

In a bowl with electric mixer cream butter and sugar until light and fluffy. About 2 minutes. Add the egg and beat until incorporated. Scrape down the sides of the bowl and then beat in sour cream, orange extract and orange zest. Add the flour mixture beat until just incorporated. Fold in toasted pecans and drained pineapple.

Spoon the batter into the prepared muffin tins. Bake for 15 to 20 minutes, or until lightly browned and a toothpick inserted into the centre of the muffin comes out clean.

Optional.. While the muffins are baking combine the glaze ingredients sugar and orange juice in a small cup

Remove the muffins from the oven and place in a wire rack.While the muffins are still very warm brush them with the orange glaze.