Cranberry, Orange & Pecan Muffins
Cranberry, Orange & Pecan Muffins are a delightful fusion of tart cranberries, zesty orange, and crunchy pecans. Perfectly moist, they’re ideal for breakfast or a tasty snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup unsalted butter, melted
- 2 large eggs (room temperature)
- Zest of 1 orange
- ½ cup fresh orange juice
- 1 cup dried cranberries (soaked if desired)
- ½ cup chopped pecans (toasted)
- ½ cup milk
Instructions
- Preheat your oven to 375°F (190°C) and grease a standard muffin tin.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, eggs, orange zest, orange juice, and milk until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing.
- Fold in the cranberries and pecans.
- Fill each muffin cup about two-thirds full and bake for 18-20 minutes until golden brown. A toothpick should come out clean.
Notes
- For varied flavors, substitute pecans with walnuts or add chocolate chips.
- Freeze muffins individually wrapped for longer storage.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Find it online: https://svetb.com/cranberry-orange-pecan-muffins/