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
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
Instructions
- 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.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and optional cinnamon until well combined.
- 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.
- 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.
- Fold in Add-ins: Gently fold the halved cranberries and chopped pecans into the batter, distributing them evenly throughout.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- 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.
- 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
