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
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
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
