Cranberry, Orange, and Pecan Muffins
These cranberry, orange, and pecan muffins are a delightful way to add flavor and color to your mornings. Perfect for breakfast or brunch, they combine sweet cranberries and zesty oranges for a treat that's hard to resist.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
Wet Ingredients
- 3/4 cup fresh or frozen cranberries, coarsely chopped
- 1/2 cup chopped pecans
- 3/4 cup freshly squeezed orange juice
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, baking soda, and ground cinnamon until evenly combined.
- Gently fold in the coarsely chopped cranberries and pecans.
- In another bowl, whisk together the freshly squeezed orange juice, melted butter, large egg, grated orange zest, and vanilla extract until well mixed.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Take care not to overmix; the final batter should remain lumpy.
- Divide the muffin batter evenly among the prepared muffin cups, filling each cup about three-quarters full.
Baking
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Once baked, remove the muffins and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For maximum freshness, store your muffins in an airtight container at room temperature for 2-3 days. If you want to enjoy them later, they freeze beautifully for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven.