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Cranberry Orange Pecan Muffins

Cranberry Orange Pecan Muffins for Cozy Mornings

Delicious Cranberry Orange Pecan Muffins, perfect for a cozy breakfast or snack, bursting with flavors and easy to prepare.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour provides the perfect structure for these fluffy muffins
  • 1 cup granulated sugar sweetens the mix, balancing the tartness of the cranberries
  • ½ cup brown sugar adds moisture and a hint of caramel flavor
  • 1 tablespoon baking powder ensures your muffins rise beautifully in the oven
  • ½ teaspoon salt balances out the sweetness for a rounded flavor
  • 1 cup fresh cranberries delivers a tart burst; chop if large for even distribution
  • Zest of 1 orange brightens up the muffins with aromatic citrus notes
  • ½ cup orange juice fresh juice adds moisture and enhances the muffin's orange flavor
  • 2 large eggs binds the ingredients together for a light, airy texture
  • ½ cup vegetable oil or melted butter keeps the muffins moist; choose butter for a richer flavor
  • 1 teaspoon vanilla extract adds a warm, inviting aroma to your muffins
  • 1 cup pecans chopped; toasting them beforehand is recommended

Equipment

  • muffin tin
  • Mixing Bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners or grease lightly.
  2. In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt until well blended.
  3. Gently fold in the chopped fresh cranberries and pecans until they are evenly coated with the flour mixture.
  4. In a separate bowl, whisk together orange zest, orange juice, eggs, vegetable oil (or melted butter), and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry mixture and stir until just combined, being careful not to overmix.
  6. Divide the batter among the muffin cups, filling each about two-thirds full. Add more pecans or turbinado sugar on top if desired.
  7. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted comes out clean.
  8. Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 29gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For the best results, use fresh ingredients and avoid overmixing the batter to keep the muffins tender and fluffy.

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