Go Back
–+ servings
Cranberry Orange Pecan Muffins

Cranberry Orange Pecan Muffins: Your New Favorite Breakfast Treat

Delight your mornings with Cranberry Orange Pecan Muffins, a perfect blend of flavors and textures that even the pickiest eaters will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups All-purpose flour
  • 2 cups Fresh cranberries
  • 1 cup Chopped pecans
  • 1 cup Granulated sugar can substitute with brown sugar
  • 2 teaspoons Baking powder
  • 1 teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • 1 tablespoon Orange zest
For the Wet Ingredients
  • 1/2 cup Unsalted butter melted
  • 2 Eggs
  • 1 cup Milk
  • 1 teaspoon Vanilla extract

Equipment

  • muffin tin
  • mixing bowls
  • Whisk
  • spatula
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon.
  3. In a separate bowl, combine the melted unsalted butter, eggs, milk, orange zest, orange juice, and vanilla extract. Whisk until smooth.
  4. Carefully pour the wet mixture into the bowl of dry ingredients and fold until just combined.
  5. Fold in the fresh cranberries and chopped pecans until evenly distributed.
  6. Fill each muffin cup about ¾ full with the batter.
  7. Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
  8. Let cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 2IUVitamin C: 5mgCalcium: 4mgIron: 6mg

Notes

Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for future breakfasts.

Tried this recipe?

Let us know how it was!