Cranberry, Orange Pecan Muffins
These delightful Cranberry, Orange Pecan Muffins are a perfect blend of tart cranberries, zesty orange, and crunchy pecans. They make for a sweet breakfast treat or a delicious snack any time of the day.
Equipment
- 1 muffin tin
- multiple mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 grater for orange zest
- 1 oven
Ingredients
- 2 cups all-purpose flour
- 1 cup fresh or frozen cranberries Chopped if large.
- 1 cup granulated sugar
- ½ cup chopped pecans
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ½ cup orange juice Freshly squeezed.
- 1 zest orange
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease the muffin tin or line it with muffin liners.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk together until well mixed.
- In another bowl, whisk the eggs. Add the orange juice, orange zest, vegetable oil, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the chopped cranberries and pecans until evenly distributed in the batter.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
You can substitute walnuts for pecans if desired.
Adjust the sugar level based on your preference for sweetness.
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.