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