Cranberry Orange & Pecan Muffins
These bright and cozy muffins blend tart cranberries, juicy orange zest, and buttery pecans into a warm, homemade treat that’s perfect for family baking mornings.
Equipment
- Mixing Bowl
- 12‑cup Muffin Pan
- Paper Liners or Muffin Cups
- Wire Rack
Ingredients
Dry Ingredients
- 2 cups all‑purpose flour for structure and a soft crumb
- ½ cup granulated sugar for sweetness and a golden top
- 1 tsp baking powder for light lift
- ¼ tsp salt balances sweetness
- ¼ tsp baking soda works with the orange juice to help rise
- ½ tsp ground cinnamon warm spice to complement citrus and nuts
Wet Ingredients & Flavour
- ¾ cup unsalted butter melted – brings richness
- 2 large eggs room temperature – better texture
- 1 cup buttermilk keeps the muffins tender and moist
- zest from 2 oranges bright citrus flavour
Mix‑ins
- 1½ cups fresh or frozen cranberries for tart bursts of colour
- 1 Fuji apple, peeled and cubed adds juicy sweetness (optional)
- 1 cup chopped pecans nutty crunch throughout
Instructions
- Preheat your oven to 375°F (190°C). Line a 12‑cup muffin pan with paper liners or lightly grease the cups.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and cinnamon.
- Fold in the cranberries and pecans (and the cubed apple, if using), coating them lightly with the dry mixture so they stay evenly distributed.
- In another bowl, whisk together the melted butter, eggs, buttermilk, and orange zest (and vanilla extract, if using) until smooth and glossy.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. A few lumps are fine—overmixing makes muffins dense.
- Spoon the batter evenly into the prepared muffin cups, filling about three‑quarters full for domed tops.
- Bake for 18–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then move to a wire rack.
Notes
For best results, don’t overmix the batter, and be sure to use freshly grated orange zest for the brightest flavour. These muffins freeze beautifully—just wrap individually and warm briefly before serving.