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Cranberry Orange Pecan Muffins

Cranberry Orange Pecan Muffins for a Cozy Fall Morning

Delicious Cranberry Orange Pecan Muffins that combine tart cranberries, zesty orange, and crunchy pecans for a perfect autumn treat.
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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: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Can substitute with whole wheat flour for added nutrition, but may result in denser muffins.
  • 3/4 cup Granulated Sugar Adjust to taste, but avoid reducing too much to maintain texture.
  • 1/4 cup Brown Sugar
  • 1 tablespoon Baking Powder Acts as a leavening agent for rise.
  • 1/2 teaspoon Salt Enhances overall flavor.
  • 2 cups Fresh Cranberries Frozen cranberries can be used without thawing.
  • 1 tablespoon Orange Zest Do not skip; enhances flavor significantly.
  • 1/2 cup Orange Juice Freshly squeezed is ideal.
  • 2 large Eggs Bind ingredients and add moisture.
  • 1/3 cup Vegetable Oil or Melted Butter Butter will give a richer flavor.
  • 1/2 cup Pecans Toasting pecans beforehand enhances their flavor.
  • 2 tablespoons Turbinado Sugar Optional, adds crunch and sweetness to the muffin tops.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C). Prepare a 12-cup muffin tin by greasing it lightly or lining it with paper liners.
  2. In a large bowl, combine all-purpose flour, granulated sugar, brown sugar, baking powder, and salt. Whisk until well blended.
  3. Fold in fresh cranberries and chopped pecans into the dry mixture.
  4. In a separate bowl, whisk together orange zest, orange juice, eggs, and vegetable oil or melted butter until smoothly combined.
  5. Pour wet ingredients into the dry mixture and stir gently until just combined; a few lumps are fine.
  6. Spoon muffin batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle turbinado sugar on top if desired.
  7. Bake muffins for 18-22 minutes, until golden brown and a toothpick inserted into the center comes out clean.
  8. Cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 35gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best results, avoid overmixing the batter and use fresh ingredients for optimal flavor. Store in an airtight container for up to 3 days.

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