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Cranberry Orange Pecan Muffins Recipe

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3.9 from 70 reviews

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 10 muffins 1x
  • Diet: Gluten Free

Description

Delight in these moist and flavorful Cranberry Orange Pecan Muffins, a perfect blend of zesty orange, tart cranberries, and crunchy pecans. Made with almond and coconut flour for a gluten-free treat, these muffins are sweetened naturally with honey and infused with the warmth of vanilla and coconut oil. Ideal for breakfast or a wholesome snack, they offer a balanced burst of fruity and nutty flavors in every bite.

Ingredients

Scale

Dry Ingredients

  • 2 1/3 cups almond flour
  • 1/3 cup coconut flour
  • 1/2 teaspoon baking soda

Wet Ingredients

  • 2 eggs
  • 1/2 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1/2 cup orange juice
  • 1/4 cup honey
  • 2 tablespoons coconut oil, melted

Add-ins

  • 1 cup fresh cranberries
  • 1/2 cup pecans, chopped

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) and line a muffin tray with paper liners to prepare for baking.
  2. Combine Wet Ingredients: In a mixing bowl, whisk together the eggs, vanilla extract, melted coconut oil, honey, orange juice, and orange zest. Sprinkle the baking soda onto the orange juice and allow it to foam, helping to leaven the batter.
  3. Add Dry Ingredients: Gradually add the almond flour and coconut flour to the wet mixture and stir on low speed until just combined, ensuring not to overmix to keep the muffins tender.
  4. Fold in Add-ins: Gently fold in the fresh cranberries and chopped pecans evenly throughout the batter using a spoon.
  5. Fill Muffin Cups: Spoon the batter into each muffin cup, filling them to the top. Press the batter gently to firmly fill each cup. Optionally, top each muffin with extra cranberries for decoration.
  6. Bake Muffins: Bake the muffins for about 25 minutes in the preheated oven or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
  7. Cool: Remove the muffins from the oven and let them cool completely in the tray for at least 20 minutes before removing them to prevent breaking.

Notes

  • Use fresh cranberries for the best texture and flavor; frozen cranberries can release excess moisture and alter the batter consistency.
  • Do not overmix the batter to keep the muffins light and fluffy.
  • Muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.
  • To keep muffins moist, you can also freeze them for up to 2 months and thaw at room temperature before serving.
  • If you prefer a sweeter muffin, drizzle a little extra honey on top before baking.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

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Find it online: https://jonschelanderpugh.com/cranberry-orange-pecan-muffins-recipe-2/