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+ servings

Cranberry-Orange-Pecan Muffins

Sweet-tart muffins that are perfect for breakfast, snacks, or dessert!
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Breakfast, Dessert, Snack
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!
Tried this recipe?Let us know how it was!