Cranberry-Orange-Pecan Muffins

Name: Cranberry-Orange-Pecan Muffins
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour; ¾ cup light - or - dark brown sugar (packed); 2 tsp. baking powder; ½ tsp. ground cinnamon; 2 large eggs (beaten); ⅔ cup orange juice; 1 Tbsp. orange zest (optional); ⅓ cup vegetable oil; 1 cup fresh cranberries (rinsed, sorted, and coarsely chopped (Note: frozen, thawed cranberries may be used.)); 1 cup chopped pecans (Walnuts may be substituted.)

1 year ago

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Although I haven’t lived in New Jersey for decades, in my heart, I’ll always be a ‘Jersey Girl’ because that’s where I was born and raised.
Of course, everyone knows that New Jersey is the Garden State; it says to right on the license plates!

NJ has a rather lengthy list of produce grown in the state, but today’s focus is on cranberries because it’s that time of the year.
Primarily a source of carbohydrates and fiber, cranberries are also an excellent source of vitamin C. The thing about cranberries is this – you won’t want to eat them in their natural state unless you favor extremely tart flavors!

In order to make cranberries palatable, adding sweetener to any cranberry recipe is a must, so I’m offering my recipe for Cranberry-Orange-Pecan Muffins for the Holiday season. Hope you’ll enjoy them!

Cranberry-Orange-Pecan Muffins

Sweet-tart muffins that are perfect for breakfast, snacks, or dessert!

Course Breakfast, Dessert, Snack

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings

Equipment

12-cup muffin tin

Ingredients

2 cups all-purpose flour
¾ cup light – or – dark brown sugar packed
2 tsp. baking powder
½ tsp. ground cinnamon
2 large eggs beaten
⅔ cup orange juice
1 Tbsp. orange zest optional
⅓ cup vegetable oil
1 cup fresh cranberries rinsed, sorted, and coarsely chopped (Note: frozen, thawed cranberries may be used.)
1 cup chopped pecans Walnuts may be substituted.

Instructions

Preheat oven to 375°.
In a large bowl, combine flour, brown sugar, cinnamon and baking powder.
In a separate bowl add the beaten eggs, orange juice and oil; stir to combine.
Blend the wet ingredients into the dry ingredients, mixing just until moistened (batter will be somewhat lumpy).
Fold in cranberries, orange zest (if using) and nuts.
Lightly grease a 12-cup muffin tin or place 12 paper cups in each section.
Fill each section about ¾ full with the batter (cups will be almost full). Bake until golden brown, 20 minutes, or until an inserted toothpick comes out clean or with dry crumbs.
Remove muffins from pan to cool on a wire rack.
Serve with cream cheese or luxurious mascarpone!

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Wonderful cook says:

December 16, 2022 at 1:41 am

These muffins came out great! I shared them at work and everyone loved them. Thank you for posting such a lovely recipe!