Cranberry, Orange, and Pecan Muffins

Looking for a treat that combines festive flavors and wholesome goodness? These Cranberry, Orange, and Pecan Muffins are just what you need! Packed with tart cranberries, zesty orange, and crunchy pecans, these muffins are ideal for breakfast, holiday gatherings, or as a midday snack. Best of all, they’re quick and easy to make. Let’s dive into the recipe and learn how to whip up these delightful muffins.

Ingredients:

Dry Ingredients:

2 cups all-purpose flour

3/4 cup granulated sugar

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon (optional for a warm, spiced twist)

Wet Ingredients:

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

Mix-ins:

1 cup fresh or frozen cranberries, halved

1/2 cup chopped pecans

Directions:

Preheat and Prep:

Preheat your oven to 375°F (190°C).

Line a muffin tin with paper liners or lightly grease the cups.

Combine Dry Ingredients:

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

Mix Wet Ingredients:

In a separate bowl, whisk the melted butter, orange juice, orange zest, eggs, and vanilla extract until smooth.

Combine Wet and Dry Ingredients:

Gradually add the wet mixture to the dry ingredients. Gently stir until just combined. Avoid overmixing to keep the muffins light and tender.

Fold in Mix-ins:

Carefully fold in the cranberries and pecans, ensuring they’re evenly distributed.

Fill and Bake:

Spoon the batter into the prepared muffin cups, filling each about 3/4 full.

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Serving Tips:

Warm and Fresh:

Serve the muffins slightly warm from the oven for the best texture and flavor. Pair them with a pat of butter or cream cheese for extra indulgence.

Breakfast Spread:

Add these muffins to a brunch spread with scrambled eggs, fresh fruit, and coffee or tea.

On-the-Go Snack:

Wrap individual muffins in parchment paper or place them in reusable snack bags for a quick grab-and-go treat.

Holiday Presentation:

Arrange the muffins on a decorative platter and garnish with a few fresh cranberries and orange slices for a festive touch.

Storage Tips:

Room Temperature:

Store muffins in an airtight container lined with a paper towel to absorb moisture.

They’ll stay fresh for up to 3 days.

Refrigeration:

If you live in a warm or humid environment, refrigerate the muffins to keep them fresh.

Store them in an airtight container for up to 1 week, but let them come to room temperature or warm them slightly before serving.

Freezing:

Wrap each muffin individually in plastic wrap or aluminum foil and place them in a freezer-safe bag or container.

Store for up to 3 months.

Reheating Frozen Muffins:

Remove the wrapping and let the muffins thaw at room temperature.

For a fresh-from-the-oven taste, warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes or microwave for 20-30 seconds.

Related Recipes:

• White Chocolate Cranberry Cookies
• Oatmeal Cranberry Cookies
• Cream Cheese Cranberry Bread

FAQs:

Can I use dried cranberries instead of fresh or frozen?

Yes, dried cranberries can be used as a substitute. To avoid them being too chewy, soak the dried cranberries in warm water or orange juice for about 10 minutes, then drain before adding them to the batter. Keep in mind that dried cranberries are sweeter, so you may want to reduce the sugar slightly.

What can I use as a substitute for pecans?

If you’re not a fan of pecans or need an alternative, walnuts, almonds, or even sunflower seeds work well. For a nut-free option, try adding pumpkin seeds or leaving the nuts out entirely.

Can I make these muffins gluten-free?

Absolutely! Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or a similar binding agent to ensure the muffins hold their structure.

How do I prevent the cranberries from sinking to the bottom of the muffins?

To keep the cranberries evenly distributed, toss them in a small amount of flour before folding them into the batter. This helps the fruit “stick” in place during baking.

Conclusion:

These Cranberry, Orange, and Pecan Muffins are not just delicious—they’re a celebration of seasonal flavors. Whether you’re hosting a festive brunch or looking for a cozy breakfast option, these muffins are sure to impress. Whip up a batch today and savor the joy of homemade baking!

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📖 Recipe:

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