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Cranberry, Orange & Pecan Muffins

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  • Author: Stephanie
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

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 Scale

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

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. 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.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened butter and granulated sugar until light and fluffy.
  5. 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.
  6. 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.
  7. 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.
  8. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. 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.

Find it online: https://recipe.ukfinda.com/cranberry-orange-pecan-muffins/