Cranberry-Orange-Pecan Muffins

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!

Print

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 12

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
  • cup orange juice
  • 1 Tbsp. orange zest optional
  • 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!

View Comments

Recent Posts

Easter Menu Planning? Look no further!

  I don’t know about you, but in our family, we’re all about tradition when…

2 months ago

St. Sarkis Day and 3 celebratory recipes

It’s that time of year again! St. Sarkis Day, the moveable feast day on the…

4 months ago

A Traditional Recipe for Armenian Christmas Eve – Nevik

Way back in 2010 Ara Kassabian shared his family’s recipe for Nevik with The Armenian…

5 months ago

Thanksgiving Recipes Revisited

With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…

6 months ago

George Mardikian’s Chicken Tchakhokhbelli recipe, dish favored by Georgian princes.

My family and I had the distinct honor of meeting George Mardikian at his restaurant,…

11 months ago

Antonio Tahhan and his recipe for Kbeibat, Middle Eastern dumplings

My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…

11 months ago

This website uses cookies. find out more.