Description
These zesty Cranberry, Orange, and Pecan Muffins are a perfect balance of tart cranberries, citrusy orange zest, and crunchy pecans. Perfect for breakfast, snacks, or holiday gatherings, these moist and flavorful muffins are easy to make and sure to delight everyone at the table.
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) and line a muffin tin with paper liners or grease the cups.
- In a large mixing 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 throughout the batter.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!
Notes
For frozen cranberries, do not thaw before adding to the batter.
To substitute pecans, use walnuts, almonds, or seeds, or omit for a nut-free option.
Toss cranberries with a little flour to prevent them from sinking in the batter.
Muffins can be stored in an airtight container for 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 200 kcal per muffin