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Cranberry Orange Pecan Muffins

Delicious Cranberry Orange Pecan Muffins for Cozy Mornings

Enjoy these delicious cranberry orange pecan muffins filled with tart cranberries and vibrant orange zest, perfect for breakfast.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Whole wheat flour can be used for a healthier twist but may yield a denser texture.
  • 1 cup Granulated Sugar Feel free to reduce for less sweetness.
  • 1/2 cup Brown Sugar Infuses moisture and a hint of molasses flavor.
  • 2 tsps Baking Powder Check its freshness for best results.
  • 1/2 tsp Salt Enhances flavor; don’t skip this vital ingredient.
  • 1 cup Fresh Cranberries You can substitute with frozen cranberries without thawing if needed.
  • 1 tbsp Orange Zest Use a microplane for the best results!
  • 1/2 cup Orange Juice Freshly squeezed is best; bottled juice can work in a pinch.
  • 2 large Eggs Using room temperature eggs helps with even mixing.
  • 1/2 cup Vegetable Oil or Melted Butter Provides richness and moisture.
  • 1 tsp Vanilla Extract Opt for pure vanilla for the best flavor.
  • 1/2 cup Pecans Toasting them beforehand boosts their richness.
Optional Toppings
  • 1/4 cup Chopped Pecans For a delightful crunch on top.
  • 2 tbsp Turbinado Sugar Adds a sweet and crunchy finish.

Equipment

  • Oven
  • Muffin tin
  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt until well blended.
  3. Gently fold in the fresh cranberries and chopped pecans to the dry ingredients.
  4. In a separate bowl, combine the orange zest, freshly squeezed orange juice, eggs, vegetable oil or melted butter, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  6. Divide the muffin batter evenly among the prepared cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes until golden brown; check with a toothpick to ensure they come out clean.
  8. Cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

These muffins can be stored at room temperature for up to 3 days or refrigerated for up to a week. They freeze well for up to 3 months.

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