Description
Delight in these moist and flavorful Cranberry, Orange, and Pecan Muffins, perfect for a festive breakfast or snack. Bursting with bright citrus zest, tart cranberries, and crunchy pecans, these muffins combine sweet and tangy flavors with a tender crumb in just 35 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Wet Ingredients
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup orange juice (freshly squeezed preferred)
- Zest of 1 orange
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh or frozen cranberries, halved
- 1/2 cup chopped pecans
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or greasing the cups to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and optional cinnamon until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the melted and cooled unsalted butter, fresh orange juice, orange zest, large eggs, and vanilla extract until the mixture is smooth and uniform.
- Incorporate Wet into Dry: Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or spoon. Mix just until combined to avoid overmixing, which can make the muffins tough.
- Fold in Cranberries and Pecans: Carefully fold the halved cranberries and chopped pecans into the batter, distributing them evenly throughout without over-stirring.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving to enjoy the best texture and flavor.
Notes
- For a dairy-free version, substitute the butter with a plant-based margarine or coconut oil.
- Ensure not to overmix the batter to keep the muffins light and tender.
- If using frozen cranberries, do not thaw them before folding into the batter to prevent color bleeding.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Add a sprinkle of coarse sugar on top of muffins before baking for a crunchy topping.
