Deliciously Moist Cranberry Orange Pecan Muffins to Savor
Cranberry Orange Pecan Muffins are a delightful morning treat with the perfect balance of tartness and sweetness.
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Servings: 12 muffins
Calories: 180kcal
Equipment
- Muffin tin
- Mixing bowls
- Whisk
Ingredients
For the Muffin Batter
- 2 cups all-purpose flour essential for structure and texture
- 1 cup granulated sugar adds sweetness
- ½ cup brown sugar creates moist texture
- 1 tablespoon baking powder helps muffins rise
- ½ teaspoon salt enhances flavors
- 1 cup fresh cranberries provide tartness
- 1 tablespoon orange zest infuses citrus flavor
- ½ cup orange juice freshly squeezed is best
- 2 large eggs binds ingredients together
- ½ cup vegetable oil keeps muffins moist
- 1 teaspoon vanilla extract adds warm flavor
- 1 cup pecans chopped for crunch
Optional Topping
- 2 tablespoons turbinado sugar for a sweet, crunchy finish
- ½ cup additional pecans for extra crunch
Instructions
Step‑by‑Step Instructions
- Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin.
- In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
- Fold in chopped cranberries and pecans.
- In another bowl, whisk together orange zest, orange juice, eggs, oil, and vanilla extract.
- Pour the wet mixture into the dry mixture and stir gently until just combined.
- Divide the batter among the muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, checking for doneness with a toothpick.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
These muffins are perfect for breakfast, brunch, or as a sweet snack, versatile for any occasion.
Nutrition
Serving: 1muffin | Calories: 180kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 6mg