Cranberry, Orange & Pecan Muffins
These delightful muffins are packed with fresh cranberries, zesty oranges, and rich pecans, making them a perfect treat for breakfast, snacks, or dessert.
Servings: 12 muffins
Calories: 200kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
Wet Ingredients and Mix-ins
- 3/4 cup fresh or frozen cranberries, coarsely chopped
- 1/2 cup chopped pecans
- 3/4 cup freshly squeezed orange juice
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and cinnamon until combined.
- Gently fold in the chopped cranberries and pecans into the dry ingredients.
- In another bowl, whisk together the orange juice, melted butter, egg, orange zest, and vanilla extract until well mixed.
- Pour the wet ingredients into the dry ingredients, stirring gently. Do not overmix; the batter should remain lumpy.
- Divide the batter among the muffin cups, filling each about three-quarters full.
Baking
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Serving Suggestions
- Serve warm with a pat of butter or a drizzle of honey. They also pair well with tea or coffee.
- Optionally, dust with powdered sugar before serving.
Notes
Mix-ins can be substituted; try walnuts or almonds. Store in an airtight container at room temperature for 2-3 days, or freeze for up to a month.