These cranberry orange muffins are one of my favorite breakfasts to make around the holidays. Made with fresh cranberries, orange juice, and nutty pecans, these muffins have such a great texture and flavor. They take under an hour from start to finish– so easy! I always make a double batch!
Cranberry and orange is a match made in heaven. Add in some nutty pecans, and you’re really in for a treat. These cranberry orange muffins are made with just 10 simple ingredients, and you probably already have most of them on hand. I love using fresh, in-season cranberries, but you can make these muffins year-round with frozen, too!
What’s in This Cranberry Orange Muffin Recipe?
- Flour: All-purpose flour gives these muffins structure.
- Sugar: Granulated sugar sweetens the muffins.
- Salt: Kosher salt enhances the flavor of the muffins.
- Leavening: A combination of baking soda and baking powder helps the muffins rise in the oven.
- Egg: Binds the muffins and adds moisture.
- Orange Juice: Adds a delicate citrus flavor that pairs well with the cranberries. I used store-bought juice, but the juice from 1 orange will also work.
- Vegetable Oil: Keeps the muffins moist and tender.
- Cranberries: I recommend using fresh cranberries for the best taste, but frozen will also work in a pinch. Simply rinse the cranberries under cool water and use them as you would fresh.
- Pecans: Add a delightful crunch and nuttiness to the muffins.
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How to Store
Store leftover cranberry orange muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying.
Tips for Success
- Chop the pecans before adding them to your muffin batter. It creates a better texture when you have smaller pieces instead of large pecans in the muffins.
- When adding your cranberries and pecans, be sure to fold them into the batter gently.
- You can add a glaze to your muffins using powdered sugar and milk, but it’s optional.
Top Reader Review
- “A Very Beloved Holiday Favorite of mine is Cranberry Orange bread. This muffin recipe in the same theme IS A WINNER & MY NEW GO TO for my Christmas Cranberry Bread/Muffin fix!🥰🎄” -Anita Trainer
Cranberry Orange Muffins Recipe
Made with fresh cranberries, orange juice, and nutty pecans, these cranberry orange muffins have such a great texture and flavor!
Prep: 15 minutes
Cook: 40 minutes
Total Time
: 55 minutes
Servings: 12 muffins
Ingredients
- 2 cups all-purpose flour 240 grams
- 1 cup granulated sugar 200 grams
- ½ teaspoon kosher salt
- ½ teaspoon baking soda 3 grams
- ½ teaspoon baking powder 2 grams
- 1 large egg 50 grams
- ¼ cup orange juice 57 grams
- 2 tablespoons vegetable oil 25 grams
- ½ cup boiling water 114 grams, see note
- 1 cup fresh cranberries 116 grams
- ½ cup chopped pecans 57 grams
Equipment
- Kitchen Scale (optional)
- Muffin Tin
Instructions
- Preheat oven to 325°F. Spray a 12-count muffin tin with nonstick spray or line with paper liners. Set aside.
- Mix the flour, sugar, salt, baking soda, and baking powder, and egg in a medium bowl.2 cups all-purpose flour, 1 cup granulated sugar, ½ teaspoon kosher salt, ½ teaspoon baking soda, ½ teaspoon baking powder, 1 large egg
- In a 1-cup capacity liquid measuring cup, add ¼ cup of orange juice, 2 tablespoons of oil, and enough boiling water to make a total of ¾ cup of liquid.¼ cup orange juice, 2 tablespoons vegetable oil, ½ cup boiling water
- Pour the orange juice mixture into bowl and mix thoroughly to combine.
- Fold in the cranberries and pecans.1 cup fresh cranberries, ½ cup chopped pecans
- Pour the batter into a prepared muffin pan, filling each well ¾ full.
- Bake for 35-40 mins, or until a toothpick comes out clean. Let cool on a wire rack.
Notes
- Note: When creating the orange juice mixture it is important to only use enough boiling water to make ¾ cup of TOTAL liquid in the measuring cup. You’ll already have ¼ cup of orange juice plus the oil in your measuring cup before adding the water.
Nutrition Facts
Cranberry Orange Muffins Recipe
Amount Per Serving (1 muffin)
Calories 203
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 14mg5%
Sodium 167mg7%
Potassium 63mg2%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 18g20%
Protein 3g6%
Vitamin A 38IU1%
Vitamin C 4mg5%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
A Very Beloved Holiday Favorite of mine is Cranberry Orange bread. This muffin recipe in the same theme IS A WINNER & MY NEW GO TO for my Christmas Cranberry Bread/Muffin fix!🥰🎄
I made the cranberry muffins yesterday afternoon, but I didn’t have any pecans but I had a big bag of shelled walnuts. They came out delicious, I would definitely make these again so simple and quick. 5*****’s