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Cranberry, Orange and Pecan Muffins

Delightful blend of tangy cranberries and sweet orange zest with crunchy pecans, perfect for busy mornings or any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 1 tablespoon baking powder
  • 0.25 teaspoon salt
Wet Ingredients
  • 1 cup fresh cranberries or frozen, if preferred
  • 0.5 cup chopped pecans can substitute with walnuts or chocolate chips
  • 1 unit zest of 1 orange use a microplane for best results
  • 1 large egg
  • 0.5 cup milk
  • 0.25 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh orange juice

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease lightly.
  2. In a bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add in the cranberries, chopped pecans, and orange zest to the dry mixture.
Mix Wet Ingredients
  1. In another bowl, whisk the egg, milk, vegetable oil, vanilla extract, and fresh orange juice until well combined.
Combine Mixtures
  1. Pour the wet mixture into the dry ingredients and stir gently until just combined.
Bake
  1. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  2. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  3. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack.

Notes

Store leftover muffins in an airtight container for up to 3 days or freeze for up to 3 months. To reheat, microwave individually for a quick treat.