Description
These delightful cranberry, orange, and pecan muffins are bursting with flavor and perfect for any occasion. With their moist texture and tangy sweetness, they make a fantastic breakfast treat or a delicious snack throughout the day.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup fresh cranberries (chopped if large)
- Zest of 1 orange
- ½ cup orange juice (freshly squeezed)
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup pecans (chopped)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
- Add Cranberries and Pecans: Fold in the chopped cranberries and pecans until evenly coated with the dry mixture.
- Combine Wet Ingredients: In a separate bowl, mix the orange zest, orange juice, eggs, vegetable oil (or melted butter), and vanilla extract until well combined.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing.
- Fill Muffin Cups: Evenly divide the batter among the muffin cups, filling each about two-thirds full. Sprinkle with additional pecans and turbinado sugar if desired.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer flavor, toast the pecans before adding them to the batter.
- These muffins can be stored in an airtight container at room temperature for up to three days or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 220
- Sugar: 16g
- Sodium: 800mg
- Fat: 9g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g