If there’s one treat that captures the cozy spirit of winter mornings and the vibrant promise of spring alike, it’s Cranberry Orange Pecan Muffins. These bakery-worthy muffins are bursting with tart cranberries, fragrant orange, and crunchy pecans, making every bite a celebration of bright fruit and warm, toasty nuts. Whether you’re looking to jazz up a weekend brunch, pack a sweet snack, or just brighten up a weekday morning, these muffins add a pop of color and a whole lot of personality to any table.

Cranberry Orange Pecan Muffins Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the simple but essential ingredients that give Cranberry Orange Pecan Muffins their irresistible character. Each item in this lineup brings a unique touch—think moisture from the juice, zing from the zest, texture from pecans, and a tart burst from the cranberries. Here’s what you’ll need, and why you won’t want to skip a thing:

All-purpose flour: The trusty backbone for perfectly tender and fluffy muffins.
Granulated sugar: Sweetens each bite and balances the tartness of the cranberries.
Baking powder: Gives the muffins lift, resulting in a light, airy crumb.
Baking soda: Reacts with the orange juice for an even fluffier texture.
Salt: Just a little brings all the flavors to life.
Orange zest: Packs a fragrant citrus punch—zest the orange before juicing for maximum flavor.
Fresh orange juice: Adds brightness and natural sweetness while keeping the crumb wonderfully moist.
Unsalted butter (melted): Delivers richness and a melt-in-your-mouth quality you’ll crave.
Large eggs: Provide structure and help bind the batter together.
Vanilla extract: Rounds out the fruitiness with warm, aromatic notes.
Fresh or frozen cranberries: The stars of the show—fold them in last to keep their color vibrant.
Chopped pecans: Add just the right amount of crunch and nutty depth to each muffin.

How to Make Cranberry Orange Pecan Muffins

Step 1: Prep Your Oven and Muffin Tin

Get things started by preheating your oven to 375°F. Grab a 12-cup muffin tin and line it with paper liners or give it a good greasing—nobody likes muffins that stick! This simple step ensures your Cranberry Orange Pecan Muffins come out with those pretty bakery-worthy tops intact.

Step 2: Whisk Together the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and the all-important orange zest. Combining these ingredients thoroughly means every bite will have just the right lift and a burst of citrus in every mouthful.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk the fresh orange juice, melted (and slightly cooled) butter, eggs, and vanilla extract until smooth and unified. You’ll notice the aroma right away—sweet, buttery, and so inviting.

Step 4: Combine Wet and Dry Ingredients

Now pour the wet ingredients into the dry mixture. Gently stir until just combined—don’t overmix! A few streaks of flour are totally okay. This ensures your Cranberry Orange Pecan Muffins turn out tender, not tough.

Step 5: Fold in the Cranberries and Pecans

It’s showtime for your cranberries and pecans. Gently fold these into the batter, being careful not to crush the berries (especially if using frozen straight from the freezer). The contrast of colors is gorgeous and promises a muffin with plenty of fruit and crunch in every bite.

Step 6: Fill and Bake

Divide the batter evenly among your muffin cups, filling each about three-quarters full. Pop them into your preheated oven and bake for 18–22 minutes. The muffins are done when they’re golden and a toothpick inserted into the center comes out clean or with just a crumb or two.

Step 7: Cool and Enjoy

Let your Cranberry Orange Pecan Muffins cool in the pan for five minutes to firm up, then transfer them to a wire rack. If you’re feeling fancy, now’s the perfect time to drizzle on a sweet orange glaze for an extra treat.

How to Serve Cranberry Orange Pecan Muffins

Garnishes

Dress up your muffins with a drizzle of simple orange glaze (just whisk together powdered sugar and orange juice), a dusting of powdered sugar, or a few extra chopped pecans on top for extra crunch. These little touches add visual flair and promise a sweet first bite.

Side Dishes

Serve Cranberry Orange Pecan Muffins as part of a brunch spread—think fresh fruit salad, creamy Greek yogurt, or a couple of slices of sharp cheddar cheese on the side. The sweet-tart muffins play beautifully with savory or fresh flavors, creating a balanced plate.

Creative Ways to Present

Pile the muffins high on a rustic wooden tray for a cozy holiday breakfast. Or, tuck them into a pretty basket lined with a colorful napkin for a lovely homemade gift. You can even halve a muffin and toast it briefly, then top with a dollop of whipped cream or orange marmalade for an over-the-top, café-style treat.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Cranberry Orange Pecan Muffins fresh by storing them in an airtight container at room temperature for up to three days. They’ll stay moist and delicious—perfect for grabbing on the go or enjoying with your morning coffee.

Freezing

These muffins freeze beautifully! Once completely cool, wrap each muffin individually in plastic wrap, then tuck them into a freezer bag. They’ll keep for up to three months—ideal for meal prep or future cravings.

Reheating

To reheat, simply unwrap a muffin and microwave it for about 20–30 seconds, or warm in a low (300°F) oven for five minutes. This brings back their fresh-baked taste and revives the irresistible aroma.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Absolutely! Dried cranberries work well—just use about 1 cup and consider soaking them in warm orange juice for a few minutes to plump them up and infuse even more citrusy goodness.

Is it okay to substitute walnuts for pecans?

Yes, walnuts are a great substitute if that’s what you have on hand. Feel free to swap in any nut you love, or even leave them out if you need a nut-free muffin.

How do I prevent my muffins from turning blue or purple?

If you’re using frozen cranberries, add them straight from the freezer to the batter and fold them in gently. This minimizes bleeding and keeps your Cranberry Orange Pecan Muffins looking as vibrant as they taste.

Can I make these muffins dairy free?

Definitely! Swap the butter for a plant-based alternative (like melted coconut oil or vegan butter), and make sure your other ingredients are dairy-free as well. The end result is still deliciously moist and flavorful.

What’s the secret to extra-moist muffins?

Don’t overmix the batter, and pay attention to the ratio of wet to dry ingredients. The fresh orange juice and melted butter naturally keep these Cranberry Orange Pecan Muffins moist—just be sure to bake them until just done to avoid drying them out.

Final Thoughts

If you’re looking for a crowd-pleasing, flavor-packed treat, you simply have to give Cranberry Orange Pecan Muffins a whirl. With their festive combination of juicy berries, tangy citrus, and toasty pecans, they’re bound to become your new go-to recipe. Happy baking!

Cranberry Orange Pecan Muffins Recipe

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4.9 from 26 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Delight your taste buds with these Cranberry Orange Pecan Muffins, a perfect balance of tart cranberries, zesty orange, and crunchy pecans in a moist, flavorful muffin.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1 tablespoon orange zest
3/4 cup fresh orange juice
1/2 cup unsalted butter, melted and slightly cooled
2 large eggs
1 teaspoon vanilla extract

Mix-ins:

1 1/2 cups fresh or frozen cranberries
1/2 cup chopped pecans

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Instructions

Preheat the Oven: Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease well.
Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest.
Prepare Wet Ingredients: In another bowl, whisk together orange juice, melted butter, eggs, and vanilla until smooth.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix.
Add Mix-ins: Fold in cranberries and pecans gently.
Bake: Divide batter evenly among muffin cups, filling each about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For an extra sweet touch, drizzle cooled muffins with an orange glaze made from powdered sugar and orange juice.
If using frozen cranberries, fold them in straight from the freezer to prevent bleeding.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American