Cranberry Orange Muffins With Pecans
These delightful cranberry orange muffins with pecans are a perfect blend of tartness from the cranberries and a refreshing citrus flavor. The crunch of pecans adds a delightful texture, making these muffins a lovely treat for breakfast or as a snack.
Equipment
- 1 muffin tin
- 2 mixing bowls
- 1 whisk
- 1 silicone spatula or wooden spoon
- 1 set measuring cups and spoons
- 1 zester or grater
- 1 oven
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 2 large eggs
- zest of 1 orange
- 1 cup fresh cranberries or frozen, if unavailable
- ½ cup chopped pecans
Instructions
- Preheat the oven to 375°F (190°C) and line the muffin tin with paper liners or spray with non-stick cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
- In a separate bowl, mix the buttermilk, melted butter, eggs, and orange zest until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold using a spatula, being careful not to over-mix. The batter should be slightly lumpy.
- Fold in the cranberries and chopped pecans until evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
For additional flavor, consider adding a sprinkle of cinnamon or nutmeg to the dry ingredients.
You can substitute the pecans with walnuts or omit nuts altogether if preferred.
These muffins can be stored in an airtight container for up to 3 days at room temperature or frozen for longer storage.