Easy Cranberry Pecan Muffins Recipe

Easy Cranberry Pecan Muffins Recipe

Course: Breakfast, muffins

Cuisine: American

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: muffins

Calories: 203kcal

Author: Becky Hardin - Easy Dessert Recipes

Easily prepare the perfect Cranberry Pecan Muffins from scratch using fresh ingredients, such as flour, cranberries, and orange juice. These muffins are great to have at any time of the day!

Print Recipe

Equipment

Kitchen Scale (optional)
Muffin Tin

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

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

Water: 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.
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.
You can add a glaze to your muffins using powdered sugar and milk, but it’s optional.
When adding your cranberries and pecans, be sure to fold them into the batter gently.

Storage: Store cranberry pecan 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.

Nutrition