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Cranberry Orange Pecan Muffins

Cranberry Orange Pecan Muffins for Cozy Morning Bliss

These Cranberry Orange Pecan Muffins are a delightful treat bursting with flavor, perfect for breakfast or snack time.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour This provides the structure for our moist muffins.
  • 1 cup granulated sugar Sweetness balanced with a hint of tartness from the cranberries.
  • ½ cup brown sugar Adds moisture and a lovely caramel flavor to the muffins.
  • 1 tablespoon baking powder Essential for that perfect rise, so these muffins are light and fluffy.
  • ½ teaspoon salt Enhances all the flavors and balances the sweetness.
For the Fruity Flavor
  • 1 cup fresh cranberries Use chopped ones for a delightful burst of tartness.
  • 1 orange zest Amplifies the orange flavor.
  • ½ cup orange juice Freshly squeezed is best for a bright note.
For the Moisture and Flavor
  • 2 large eggs Helps bind everything and adds richness.
  • ½ cup vegetable oil or melted butter Keeps muffins moist.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
For the Crunchy Finish
  • 1 cup pecans Chopped for a delightful crunch.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
  3. Gently fold in cranberries and pecans into the dry mixture.
  4. In another bowl, whisk together orange zest, orange juice, eggs, oil (or butter), and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  6. Evenly divide the batter among the muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes or until a toothpick comes out clean. Let cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Don't overmix the batter. Use fresh ingredients for best flavor. Store leftovers in an airtight container at room temperature or freeze for longer storage.

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