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Cranberry, Orange Pecan Muffins

These delightful cranberry, orange, and pecan muffins are perfect for breakfast or as a snack. The tartness of the cranberries pairs beautifully with the bright citrus flavor of the orange and the crunch of pecans. Moist, fluffy, and loaded with flavor, these muffins are sure to be a hit!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 muffin tin
  • 2 mixing bowls
  • 1 whisk
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 grater for orange zest
  • 1 oven

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup unsalted butter, melted
  • 1 cup milk
  • 2 large eggs
  • Zest of 1 orange
  • 1 cup fresh or frozen cranberries, chopped If using frozen, do not thaw.
  • ½ cup pecans, chopped
  • 1 teaspoon vanilla extract
  • Juice of 1 orange About ¼ cup.

Instructions
 

  • Preheat your oven to 375°F (190°C). Grease the muffin tin or line it with paper liners.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
  • In a separate bowl, combine the melted butter, milk, eggs, orange zest, orange juice, and vanilla extract. Whisk until well combined.
  • Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined. Do not overmix; it’s okay if there are a few lumps.
  • Fold in the chopped cranberries and pecans until evenly distributed.
  • Fill each muffin cup about two-thirds full with the batter.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

You can use either fresh or frozen cranberries, but if using frozen, do not thaw them before adding to the batter.
These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
Add a sprinkle of coarse sugar on top of the muffins before baking for a sweet crust.