Cranberry, Orange, and Pecan Muffins Recipe

If you’re looking for a muffin that bursts with vibrant flavor and delightful texture, this Cranberry, Orange, and Pecan Muffins Recipe is a true winner. Imagine tender muffins filled with juicy cranberries, zesty orange notes, and the satisfying crunch of toasted pecans—all perfectly balanced in each bite. These muffins are not only a feast for the taste buds but also bring a lovely splash of color to your breakfast table or afternoon tea. Whether you’re making a cozy brunch or treating friends, this recipe delivers warmth, vibrancy, and a touch of wholesome indulgence that everyone will love.

Ingredients You’ll Need

These ingredients are simple yet essential to creating the perfect Cranberry, Orange, and Pecan Muffins Recipe. Each element plays an important role, from the tangy zest that brightens the batter to the pecans adding buttery texture and a hint of nuttiness.

• 2 cups all-purpose flour: Provides the fluffy structure and tender crumb we all crave in muffins.
• 3/4 cup granulated sugar: Adds just the right sweetness to balance the tart cranberries and citrus zest.
• 2 teaspoons baking powder: Essential leavening that helps the muffins rise beautifully and stay light.
• 1/2 teaspoon baking soda: Works alongside baking powder for a perfect rise and tender texture.
• 1/2 teaspoon salt: Enhances all the flavors so nothing tastes flat or dull.
• 1/2 teaspoon cinnamon (optional): A warm touch of spice that complements the orange and pecans wonderfully.
• 1/2 cup unsalted butter, melted and cooled: Adds richness and moisture for soft, luscious muffins.
• 1/2 cup orange juice (freshly squeezed preferred): Brings bright citrus flavor and keeps the muffins moist.
• Zest of 1 orange: Intensifies the orange flavor with fresh aromatic oils.
• 2 large eggs: Bind everything together and contribute to a tender crumb.
• 1 teaspoon vanilla extract: Adds depth and a subtle sweetness to round out the flavors.
• 1 cup fresh or frozen cranberries, halved: The star of the show—tart bursts that contrast beautifully with the sweet batter.
• 1/2 cup chopped pecans: Provides a satisfying crunch and earthy warmth.

How to Make Cranberry, Orange, and Pecan Muffins Recipe

Step 1: Prepare Your Oven and Muffin Tin

Start by preheating your oven to 375°F (190°C). This temperature is just right to bake the muffins quickly while keeping them moist and tender. Line your muffin tin with paper liners or grease each cup well to prevent sticking. Getting this step right makes the final results easy to remove and present beautifully.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon if you’re using it. This dry mix sets the base for your muffins. Whisking well ensures even distribution, which leads to consistent texture and flavor in each bite of this Cranberry, Orange, and Pecan Muffins Recipe.

Step 3: Combine the Wet Ingredients

In a separate bowl, mix the melted butter, orange juice, orange zest, eggs, and vanilla extract until smooth. This mixture carries moisture and flavor throughout the muffins, infusing every crumb with that citrusy brightness and rich, buttery undertone.

Step 4: Bring Wet and Dry Together

Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. It’s important not to overmix here as it could make your muffins tough instead of light and fluffy. This step is where your Cranberry, Orange, and Pecan Muffins Recipe really begins to take shape.

Step 5: Fold in the Cranberries and Pecans

Carefully fold in the halved cranberries and chopped pecans until they are evenly spread throughout the batter. These add-ins will deliver the bursts of tartness and the satisfying crunch that make each muffin a delightful experience.

Step 6: Fill and Bake

Spoon the batter into your prepared muffin cups, filling each about three-quarters full to allow for nice rising. Then bake in your preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. The aroma while baking is absolutely irresistible!

Step 7: Cool and Enjoy

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps prevent them from becoming soggy on the bottom and keeps each muffin perfectly tender and fresh tasting.

How to Serve Cranberry, Orange, and Pecan Muffins Recipe

Garnishes

A light dusting of powdered sugar or a small dollop of cream cheese frosting can elevate these muffins to a lovely treat for a special occasion. Fresh orange zest sprinkled on top also adds an extra zing of color and aroma that’s hard to resist.

Side Dishes

Pair these muffins with a cup of hot coffee, a fragrant spiced tea, or even a glass of freshly squeezed orange juice. For a more filling brunch, serve alongside scrambled eggs or a crisp green salad for a balance of flavors and textures.

Creative Ways to Present

Try stacking these muffins on a rustic wooden board with small bowls of honey butter and preserves for a charming presentation. You can also hollow out the center slightly and fill with a smear of homemade orange marmalade or mascarpone for a delightful surprise inside.

Make Ahead and Storage

Storing Leftovers

Store your leftover muffins in an airtight container at room temperature for up to 3 days. This keeps them soft and fresh, perfect for quick grab-and-go breakfasts or snacks throughout the week.

Freezing

These muffins freeze beautifully! Place completely cooled muffins in a freezer bag or container, separated by parchment paper if stacking, and freeze for up to 3 months. Defrost overnight in the fridge or at room temperature when you’re ready to enjoy.

Reheating

To revive that freshly baked taste, warm your muffins in the oven at 325°F (163°C) for about 10 minutes or microwave for 20-30 seconds. This brings back the melt-in-your-mouth texture and amplifies the wonderful cranberry and orange aromas.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Absolutely! Dried cranberries will work fine, but since they are chewier and sweeter, you might want to reduce the sugar slightly or soak them in orange juice beforehand to add some moisture.

What can I substitute for pecans if I have a nut allergy?

Try replacing pecans with seeds like pumpkin or sunflower seeds for crunch, or leave them out entirely. The muffins will still be delicious with the berries and orange flavor shining through.

Is it necessary to use fresh orange juice and zest?

Fresh orange juice and zest are best for the brightest flavor, but you can use bottled juice if needed. Just make sure it’s 100% orange juice without added sugars or flavors. Zest really makes a difference though, so if possible, use fresh zest.

How can I make these muffins more moist?

Using melted butter and orange juice helps keep these muffins moist, but if you want them extra tender, you can add a tablespoon of sour cream or yogurt to the wet ingredients without changing the overall balance much.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum. The texture might be slightly different but still wonderfully tasty and perfect for gluten-sensitive friends.

Final Thoughts

This Cranberry, Orange, and Pecan Muffins Recipe is genuinely a keeper that brings joy and a burst of fresh flavor to any occasion. Whether you’re making them for a weekend brunch or a quick breakfast, their combination of tart cranberries, zesty orange, and crunchy pecans is irresistible. Take a moment to bake these muffins and share them with friends or family—you’ll quickly discover how something so simple can feel truly special. Give this recipe a try and watch it become a beloved favorite in your kitchen!

Cranberry, Orange, and Pecan Muffins Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 76 reviews

• Author: admin
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Delight in these moist and flavorful Cranberry, Orange, and Pecan Muffins, bursting with tangy cranberries, zesty orange, and crunchy pecans. Perfect for breakfast or a sweet snack, these muffins combine the bright flavors of citrus and fruit with a tender crumb.

---

Ingredients

Scale 1x2x3x

Dry 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)

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

Add-ins

• 1 cup fresh or frozen cranberries, halved
• 1/2 cup chopped pecans

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat Oven and Prep Muffin Tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and optional cinnamon until well combined.
3. Combine Wet Ingredients: In another bowl, mix the melted and cooled butter, freshly squeezed orange juice, orange zest, eggs, and vanilla extract until the mixture is smooth.
4. Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently just until combined. Be careful not to overmix to maintain a tender texture.
5. Fold in Add-ins: Gently fold the halved cranberries and chopped pecans into the batter, distributing them evenly throughout.
6. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
7. Bake Muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
8. Cool and Serve: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving. Enjoy your fresh cranberry, orange, and pecan muffins!

Notes

• For an extra touch of flavor, use fresh cranberries and freshly squeezed orange juice if possible.
• You can substitute chopped walnuts for pecans if preferred.
• To reduce sweetness, adjust sugar to 1/2 cup.
• Ensure not to overmix the batter to keep the muffins light and fluffy.
• These muffins freeze well; store them in an airtight container for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snack, Brunch
• Method: Baking
• Cuisine: American