If you’re searching for a recipe that’s brimming with festive flavor and a delightful blend of textures, look no further than these Cranberry, Orange, and Pecan Muffins. Each bite is bursting with juicy cranberries, bright citrus zest, and buttery pecans, all wrapped in a tender, golden crumb. Whether you’re hosting a cheerful brunch, baking for the holidays, or just want to brighten an ordinary morning, these bakery-style muffins are guaranteed to become a new favorite in your kitchen.

Cranberry, Orange, and Pecan Muffins Recipe - Recipe Image

Ingredients You’ll Need

The magic of Cranberry, Orange, and Pecan Muffins lies in their wonderful balance of sweet, tart, and nutty. With just a handful of pantry staples and a few fresh ingredients, you’ll be amazed at how each one brings something special to the table.

All-purpose flour: Provides a sturdy but tender base for these moist muffins.
Baking powder: Gives the muffins a beautiful rise and fluffy crumb.
Baking soda: Helps the muffins brown and enhances the lightness.
Salt: Balances the sweetness and brings out every flavor note.
Unsalted butter (softened): Adds richness and a soft, melt-in-your-mouth texture.
Granulated sugar: Sweetens the muffins just enough without overpowering the other flavors.
Eggs: Bind everything together while adding moisture and structure.
Orange juice (freshly squeezed preferred): Infuses the muffins with juicy citrus brightness.
Orange zest: Packs an aromatic orange punch—don’t skip it!
Vanilla extract: Deepens all the flavors with warm, sweet undertones.
Fresh or frozen cranberries: Bring bold pops of tart flavor and a gorgeous ruby hue.
Chopped pecans: Add irresistible crunch and buttery nuttiness in every bite.

How to Make Cranberry, Orange, and Pecan Muffins

Step 1: Prep Your Pan and Preheat

Start off on the right foot by preheating your oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup—this not only ensures easy removal but helps set the muffins up for a beautifully even bake.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This quick step ensures your leaveners get evenly distributed, so every Cranberry, Orange, and Pecan Muffin rises perfectly and has the ideal crumb.

Step 3: Cream the Butter and Sugar

Grab a large bowl and cream the softened butter with the sugar until pale, light, and fluffy. This aeration is key to achieving muffins that are soft and tender every time.

Step 4: Add Eggs and Flavors

One at a time, beat in the eggs to your butter mixture. Once they’re fully integrated, stir in the orange juice, orange zest, and vanilla extract. The combo of juice and zest gives these muffins their vibrant, citrusy lift.

Step 5: Combine Wet and Dry

Slowly add the dry ingredients into the wet mixture. Be gentle and stir just until combined—overmixing is the arch-nemesis of a tender muffin!

Step 6: Fold in Cranberries and Pecans

Carefully fold the cranberries and chopped pecans into your batter. You want these flavor-packed morsels to be evenly distributed but not crushed. Every muffin should have tasty surprises inside.

Step 7: Fill and Bake

Divide the batter equally among your prepared muffin cups, filling each about three-quarters full. Slide the tin into the oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. The aroma will let you know they’re close to perfection!

Step 8: Cool and Enjoy

Let the muffins rest in the pan for about five minutes, then transfer them to a wire rack to cool completely. This prevents soggy bottoms and ensures perfect texture.

How to Serve Cranberry, Orange, and Pecan Muffins

Garnishes

A dusting of powdered sugar or a quick orange glaze elevates these muffins from homey treat to bakery showstopper. If you love a bit of sparkle, some coarse sugar sprinkled over the top before baking adds sweet crunch and extra charm.

Side Dishes

Pair your Cranberry, Orange, and Pecan Muffins with a bowl of Greek yogurt, a fresh fruit salad, or a warm mug of coffee or tea. Their bright, tangy flavors play beautifully with rich or creamy sides, making your breakfast or brunch irresistibly complete.

Creative Ways to Present

Set out your muffins in a rustic basket lined with a colorful napkin for a cozy gathering. For a special brunch, stack them high on a cake stand alongside orange slices and sprinkle with extra pecans and cranberries for pure visual delight.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, keep your muffins in an airtight container at room temperature for up to three days. They stay moist and flavorful, ready for a grab-and-go snack or quick breakfast.

Freezing

Cranberry, Orange, and Pecan Muffins are fantastic freezer candidates. Wrap each muffin in plastic wrap, then seal in a freezer bag or airtight container. They’ll keep their texture and taste for up to two months. Thaw overnight on the counter or gently warm in the microwave.

Reheating

To recapture that just-baked magic, pop a muffin in the microwave for about 20 seconds or heat in a 300°F oven for 5 minutes. The heat freshens them right up, reviving the citrusy aroma and deliciously tender crumb.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Absolutely! Swap in 1 cup of dried cranberries, but soak them in warm water for about 10 minutes first. This rehydrates them and mimics the juicy bursts you get from fresh cranberries in these Cranberry, Orange, and Pecan Muffins.

Do I have to use pecans, or can I substitute another nut?

If pecans aren’t your favorite, walnuts make a terrific stand-in. You can even leave out the nuts altogether if you prefer or have allergies—the muffins will still be wonderful!

Can I make these muffins gluten-free?

Yes! Swap the all-purpose flour for your favorite gluten-free 1:1 baking flour blend. The results are still delicious, and no one will know the difference in these Cranberry, Orange, and Pecan Muffins.

Can I add a crumb topping or glaze?

Definitely! A quick streusel or orange glaze drizzled over the warm muffins is a lovely touch for special mornings or gatherings. Try mixing powdered sugar with a little orange juice for a sunshiny finish.

Will this recipe work as a loaf instead of muffins?

Of course! Simply pour the batter into a greased loaf pan and bake at 350°F for 45-55 minutes. You’ll have a luscious quick bread with all the magic of Cranberry, Orange, and Pecan Muffins.

Final Thoughts

No matter the season or occasion, these Cranberry, Orange, and Pecan Muffins bring a burst of sunshine and cozy comfort to your table. I hope you’ll try them soon and share the irresistible blend of tart, sweet, and nutty with everyone you love!

Cranberry, Orange, and Pecan Muffins Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Cranberry, Orange, and Pecan Muffins are bursting with fruity flavors and crunchy nuts, making them a delightful breakfast treat or snack. The combination of tart cranberries, zesty orange, and toasty pecans creates a perfect balance of sweet and tangy in each fluffy muffin.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients:

½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs
½ cup orange juice (freshly squeezed preferred)
1 tablespoon orange zest
1 teaspoon vanilla extract

Mix-ins:

1½ cups fresh or frozen cranberries
½ cup chopped pecans

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Instructions

Preheat the Oven: Preheat the oven to 375°F and prepare a 12-cup muffin tin with liners or grease.
Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Mix Wet Ingredients: In a large bowl, cream butter and sugar, then add eggs one at a time. Mix in orange juice, zest, and vanilla.
Combine and Bake: Gradually add dry ingredients to wet mixture, fold in cranberries and pecans. Divide batter into muffin cups and bake for 18–22 minutes.
Cool and Serve: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

You can use 1 cup of dried cranberries soaked in warm water for 10 minutes as a substitute.
Consider adding a crumb topping or glaze for added flavor and texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American