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Cranberry, Orange, and Pecan Muffins

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These Cranberry, Orange, and Pecan Muffins are bursting with zesty orange, tart cranberries, and crunchy pecans. Soft, moist, and packed with fresh flavors, they make the perfect breakfast, snack, or brunch treat. This easy-to-make muffin recipe is great for meal prep and can be customized for different dietary needs.

Ingredients

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup granulated sugar
  • ¼ cup brown sugar

Wet Ingredients:

  • 2 large eggs
  • ½ cup unsalted butter, melted
  • ½ cup fresh orange juice
  • ¼ cup milk (or dairy-free alternative)
  • 1 tsp vanilla extract
  • Zest of 1 orange

Mix-ins:

  • 1 cup fresh or dried cranberries
  • ½ cup chopped pecans

Instructions

  1. Preheat Oven & Prep Pan

    • Preheat oven to 375°F (190°C).
    • Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Mix Dry Ingredients

    • In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugars.
  3. Prepare Wet Ingredients

    • In a separate bowl, whisk eggs, melted butter, orange juice, milk, vanilla extract, and orange zest.
  4. Combine Wet & Dry Mixtures

    • Gradually fold the wet ingredients into the dry ingredients.
    • Mix until just combined (do not overmix!).
  5. Add Cranberries & Pecans

    • Gently fold in cranberries and pecans.
  6. Fill & Bake

    • Spoon batter into muffin cups, filling ¾ full.
    • Bake for 18-22 minutes, or until a toothpick comes out clean.
  7. Cool & Serve

    • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
    • Enjoy warm or at room temperature!

Notes

  • Nut-Free Option: Omit pecans or replace with sunflower seeds.
  • Sweeter Muffins: Use dried cranberries instead of fresh.
  • Gluten-Free: Swap all-purpose flour for a gluten-free blend.
  • Dairy-Free: Use almond or oat milk and coconut oil instead of butter.
  • Extra Crunch: Sprinkle coarse sugar or chopped pecans on top before baking.