Bright Cranberry, Orange & Pecan Muffins Recipe for Fall

My grandmother’s secret cranberry muffins always captured weekend breakfast magic with unexpected flavor combinations.

Sweet-tart berries dance alongside zesty orange hints in this delightful pastry.

Pecans bring a crunchy texture that perfectly complements the soft, tender crumb.

Warm baking aromas will drift through your kitchen, promising something special.

Seasonal ingredients create a memorable morning treat that feels both comforting and elegant.

Every bite connects traditional baking techniques with fresh, vibrant ingredients.

You’ll want to savor each delicious morsel with a steaming cup of coffee.

Tips for Perfect Cranberry, Orange & Pecan Muffins

• Prevent Tough Muffins: Avoid overmixing the batter to keep the texture light and tender. Stir just until the dry ingredients are incorporated to maintain a soft crumb.
• Boost Flavor Depth: Toast pecans before adding them to intensify their nutty taste and add a delightful crunch to the muffins.
• Customize Fruit Options: Swap fresh cranberries with frozen ones directly from the freezer, or substitute with blueberries or raspberries for variety.
• Control Moisture Balance: Pat cranberries dry before folding into the batter to prevent excess liquid from making the muffins soggy.
• Maximize Zest Impact: Use a microplane grater to extract maximum orange zest flavor without including the bitter white pith underneath.

Best Storage and Reheating Tips for Muffins

• Store leftover muffins in an airtight container in the refrigerator for up to 5 days. Wrap each muffin individually in plastic wrap to maintain moisture and prevent them from drying out.
• Place muffins in a freezer-safe container or zip-lock bag. They'll stay fresh for 2-3 months. Thaw overnight in the refrigerator or at room temperature for 1-2 hours before serving.
• Warm refrigerated or thawed muffins in the microwave for 15-20 seconds or in a preheated oven at 300F (150C) for 5-7 minutes. This helps restore their soft, tender texture and brings out the delicious orange and cranberry flavors.
• For optimal taste and moisture, consume muffins within 2-3 days of baking and avoid repeated reheating.

Why Cranberry, Orange & Pecan Muffins Taste Bright

• These cranberry, orange, and pecan muffins transform ordinary mornings into special moments.
• Prep takes just 15 minutes, with simple mixing technique that doesn't require advanced baking skills.
• Packed with vibrant flavors and crunchy pecan streusel topping that appeals to both kids and adults.
• Perfect for brunch gatherings, weekend breakfasts, or casual potlucks where everyone craves something homemade and delicious.

Ingredients That Go into Cranberry, Orange & Pecan Muffins

• All-Purpose Flour: A key foundation for muffin structure and texture, provides the main body of the baked good.
• Granulated Sugar: Sweetens the muffins and helps create a tender crumb.
• Butter: Adds richness and moisture to the muffin batter.

• Eggs: Bind ingredients together and provide structure to the muffins.
• Sour Cream: Adds moisture and creates a tender, soft texture.
• Orange Juice: Provides bright citrus flavor and moisture.
• Vanilla Extract: Enhances overall flavor profile with warm, sweet notes.

• Cranberries, Pecans: Fresh or dried cranberries add tart burst, pecans provide crunch and nutty flavor.
• Orange Zest: Intensifies citrus aroma and adds concentrated orange flavor.

• Baking Powder, Baking Soda: Help muffins rise and create light, airy texture.
• Salt: Balances sweetness and enhances overall flavor.

• Flour: Creates crumbly texture for topping.
• Sugar: Adds sweetness to the streusel.
• Pecans: Provides crunch and nutty flavor to topping.
• Butter: Helps bind streusel ingredients and creates rich flavor.

Steps for Making Cranberry, Orange & Pecan Muffins

Step 1: Warm Up the Oven

Fire up your oven to 375F (190C). Grab a muffin tin and either line it with paper cups or give it a light buttery coating.

Step 2: Create Crunchy Topping

• Flour
• Sugar
• Chopped pecans

Drizzle melted butter and mix until the texture looks like rough sand. Set this yummy crumble aside.

Step 3: Blend Dry Components

• Flour
• Baking powder
• Baking soda
• Salt

Step 4: Whip Butter and Sweetness

Using an electric mixer, cream softened butter and sugar until the mixture looks fluffy and light.

Step 5: Incorporate Liquid Ingredients

• Eggs (one at a time)
• Vanilla extract
• Orange zest

Pour in orange juice and sour cream, mixing until fully blended.

Step 6: Marry Wet and Dry Mixtures

• Chopped cranberries
• Chopped pecans

Step 7: Fill Muffin Cups

Distribute batter evenly into muffin tin, filling each cup about two-thirds full. Sprinkle prepared streusel on top of each muffin.

Step 8: Bake to Perfection

Slide the tin into the oven and bake for 18-20 minutes. Check doneness by inserting a toothpick- it should come out clean.

Step 9: Cool and Enjoy

Let muffins rest in the tin for 5 minutes. Transfer to a wire rack and allow to cool completely before devouring.

Great Pairings for Cranberry, Orange & Pecan Muffins

• Rich, medium-roast Colombian coffee complements the muffins' tangy cranberry and sweet orange notes, creating a harmonious breakfast experience.
• Whipped honey-orange butter enhances the muffins' citrus undertones, adding luxurious smoothness to each bite.
• Serve alongside a dollop of mascarpone cheese, which balances the muffins' sweetness with its mild, creamy texture and provides a delightful protein boost.
• Fresh-squeezed orange juice echoes the muffins' citrus zest, offering a refreshing and vitamin-packed beverage that perfectly matches the recipe's flavor profile.

Flavor Variations for Cranberry, Orange & Pecan Muffins

• Gluten-Free Muffins: Replace all-purpose flour with a gluten-free flour blend and add xanthan gum for better texture and binding.
• Vegan Cranberry Delight: Swap butter with coconut oil, use flax eggs instead of regular eggs, and replace sour cream with coconut yogurt or almond milk.
• Low-Sugar Option: Substitute granulated sugar with monk fruit sweetener or stevia, and use fresh or frozen cranberries without added sugar.
• Dairy-Free Adaptation: Use almond milk or oat milk instead of sour cream, and choose a plant-based butter alternative for a lactose-free version.

Cranberry, Orange & Pecan Muffins Recipe

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4.6 from 37 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Cranberry, orange & pecan muffins bring festive warmth to breakfast tables with tangy fruit and nutty crunch. Seasonal sweetness meets wholesome comfort, inviting you to savor each delightful, homemade bite.

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Ingredients

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Main Ingredients:

• 2 cups (480 milliliters) all-purpose flour
• 1 ½ cups (360 milliliters) fresh or frozen cranberries, coarsely chopped
• 1 cup (240 milliliters) granulated sugar
• 2 large eggs
• ½ cup (120 milliliters) unsalted butter, softened
• ½ cup (120 milliliters) pecans, chopped

Wet and Flavor Ingredients:

• ½ cup (120 milliliters) sour cream
• ½ cup (120 milliliters) freshly squeezed orange juice
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract

Dry and Topping Ingredients:

• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup (60 milliliters) all-purpose flour (for streusel)
• ¼ cup (60 milliliters) granulated sugar (for streusel)
• ¼ cup (60 milliliters) chopped pecans (for streusel)
• 2 tablespoons unsalted butter, melted (for streusel)

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Instructions

1. Warm the oven to 375F (190C) and prepare a muffin tin with liners or light grease.
2. Create a rustic streusel by mixing flour, sugar, and pecans, then incorporate melted butter until the texture resembles rough crumbs, setting the mixture aside for later.
3. Sift together flour, leavening agents, and salt in a separate bowl to ensure even distribution of dry ingredients.
4. Using an electric mixer, whip softened butter and sugar until the mixture becomes airy and pale, creating a smooth base for the muffins.
5. Introduce eggs individually to the butter mixture, then integrate vanilla, orange zest, fresh orange juice, and sour cream, blending until a uniform consistency develops.
6. Gently fold the dry ingredient mixture into the wet ingredients, taking care not to overmix, which can result in dense muffins. Carefully incorporate chopped cranberries and pecans throughout the batter.
7. Distribute the batter evenly across muffin cups, filling each approximately two-thirds full. Generously sprinkle the prepared streusel topping over each muffin.
8. Slide the muffin tin into the preheated oven and bake for 18-20 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the muffins are fully baked.
9. Let the muffins rest in the tin for a brief 5 minutes, then transfer to a wire rack to cool completely, allowing the flavors to settle and the texture to stabilize.

Notes

• Prevent overmixing by gently folding ingredients, which keeps muffins tender and prevents tough, dense texture.
• Substitute sour cream with Greek yogurt for a lighter, protein-rich alternative that maintains moisture.
• Ensure cranberries are patted dry before adding to prevent excess liquid from making muffins soggy.
• Use room temperature eggs and butter for smoother batter and more even baking, helping ingredients blend seamlessly.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 15 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg