Description
These Cranberry, Orange & Pecan Muffins are a delightful blend of tart cranberries, zesty orange, and crunchy pecans. Perfect for breakfast or a snack, they offer a burst of flavor in every bite.
Ingredients
Units
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For the Muffins:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1/2 cup freshly squeezed orange juice
- 1/2 cup sour cream
- 1 1/2 cups fresh or frozen cranberries, coarsely chopped
- 1/2 cup chopped pecans
For the Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup chopped pecans
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
- Prepare Streusel Topping: In a small bowl, combine the flour, sugar, and chopped pecans. Stir in the melted butter until the mixture resembles coarse crumbs. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened butter and granulated sugar until light and fluffy.
- Add Wet Ingredients: Beat in the eggs one at a time, then add the vanilla extract and orange zest. Mix in the orange juice and sour cream until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix. Gently fold in the chopped cranberries and pecans.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle the streusel topping over each muffin.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- If using frozen cranberries, do not thaw them before adding to the batter to prevent excess moisture.
- For added flavor, consider adding a teaspoon of ground cinnamon to the streusel topping.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.