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.
Ingredients
Scale
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)
Instructions
- Warm the oven to 375F (190C) and prepare a muffin tin with liners or light grease.
- 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.
- Sift together flour, leavening agents, and salt in a separate bowl to ensure even distribution of dry ingredients.
- Using an electric mixer, whip softened butter and sugar until the mixture becomes airy and pale, creating a smooth base for the muffins.
- Introduce eggs individually to the butter mixture, then integrate vanilla, orange zest, fresh orange juice, and sour cream, blending until a uniform consistency develops.
- 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.
- Distribute the batter evenly across muffin cups, filling each approximately two-thirds full. Generously sprinkle the prepared streusel topping over each muffin.
- 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.
- 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