These cranberry, orange, and pecan muffins are bursting with zesty citrus, tart cranberries, and crunchy pecans. Perfect for breakfast or a snack, they’re moist, flavorful, and a delightful treat for the holiday season or any time of year.
Ingredients:
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/2 cup unsalted butter, melted and cooled
1/2 cup orange juice (freshly squeezed preferred)
Zest of 1 orange
2 large eggs
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries, halved
1/2 cup chopped pecans
Directions:
Preheat your oven to 375°F (190°C). Line a muffin pan with paper liners or grease the cups.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
In a separate bowl, combine the melted butter, orange juice, orange zest, eggs, and vanilla extract. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the cranberries and pecans until evenly distributed in the batter.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 200 kcal per muffin | Servings: 12 muffins
Cranberry, Orange, and Pecan Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These cranberry, orange, and pecan muffins combine the zesty flavor of citrus, the tartness of fresh cranberries, and the crunch of pecans. Moist and flavorful, they’re perfect for breakfast, a snack, or a holiday treat that’s easy to make and absolutely delicious.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup orange juice (freshly squeezed preferred)
- Zest of 1 orange
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries, halved
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin pan with paper liners or grease the cups.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
- In a separate bowl, mix the melted butter, orange juice, orange zest, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing.
- Fold in the cranberries and pecans until evenly distributed in the batter.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute dried cranberries if fresh or frozen are unavailable. Rehydrate them in warm orange juice for a few minutes before using.
- For extra orange flavor, drizzle a light orange glaze over the cooled muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American