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
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
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 14g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
