CRANBERRY, ORANGE & PECAN MUFFINS
These Cranberry, Orange & Pecan Muffins are bright, zesty, and packed with crunchy pecans. A perfect winter bake that’s great for breakfast, brunch, or a holiday treat with coffee or tea.
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon orange zest
- ¾ cup buttermilk or plain yogurt
- ½ cup orange juice freshly squeezed
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries
- ½ cup chopped pecans
- Optional: coarse sugar for topping
Instructions
Preheat Oven:
- To 375°F (190°C). Line a muffin tin with paper liners or grease well.
Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest.
Combine Wet Ingredients:
- In a separate bowl, whisk buttermilk, orange juice, oil, egg, and vanilla until smooth.
Make Batter:
- Pour wet ingredients into the dry. Stir until just combined (don’t overmix). Fold in cranberries and pecans.
Bake:
- Divide batter evenly into muffin cups. Sprinkle with coarse sugar if using. Bake for 20–25 minutes or until a toothpick comes out clean.
Cool:
- Let cool in pan for 5 minutes, then transfer to a wire rack.
Notes
Storage:
Store in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days. Freezing Tip:
Freeze cooled muffins for up to 2 months. Reheat in the microwave or oven.
Store in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days. Freezing Tip:
Freeze cooled muffins for up to 2 months. Reheat in the microwave or oven.