Cranberry, Orange Pecan Muffins
These delightful cranberry, orange, and pecan muffins are perfect for a breakfast treat or an afternoon snack. The tartness of the cranberries combined with the sweetness of the orange and the crunch of the pecans creates a balanced flavor that is sure to please.
Equipment
- 1 muffin tin 12-cup capacity
- 2 mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 set measuring cups and spoons
- 1 oven
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 0.5 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 1 cup fresh or frozen cranberries If using frozen, do not thaw.
- Zest of 1 orange orange
- 0.25 cup fresh orange juice
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease the muffin tin or line it with muffin liners.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, baking powder, salt, and ground cinnamon. Whisk together until well mixed.
- In another mixing bowl, whisk together the melted butter, eggs, orange zest, and orange juice until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Do not overmix.
- Fold in the cranberries and chopped pecans until evenly distributed in the batter.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 20 minutes or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
You can substitute walnuts for pecans if desired.
For added sweetness, consider adding a drizzle of honey or maple syrup on top before serving.