I absolutely love this Cranberry Muffins with Orange and Pecans Recipe because it hits all the right notes—tangy cranberries, zesty orange, and the warm crunch of pecans all come together in a fluffy muffin that’s just irresistible. When I first tried these muffins, they quickly became my go-to for brunches and weekend breakfasts because they’re flavorful without being too sweet. You’ll find that these muffins also make a fantastic snack or even a light dessert when you want something a little special.
What makes this Cranberry Muffins with Orange and Pecans Recipe really worth trying is how easy it is to put together but still feels fancy enough to impress guests or just treat yourself. The orange zest brightens up the whole muffin, balancing the tartness of the cranberries, while the pecans add a perfect texture contrast. Honestly, I love how it fills my kitchen with that cozy, inviting aroma as it bakes.
Why You’ll Love This Recipe
- Bursting with Flavors: The combination of orange zest, tart cranberries, and warm spices creates a perfectly balanced muffin every time.
- Simple and Quick: You don’t need fancy ingredients or complicated steps to whip these up, which makes them great for busy mornings.
- Great Texture: The chopped pecans add just the right crunch without overpowering the soft crumb of the muffin.
- Versatile for Any Occasion: Whether it’s a casual breakfast or a holiday brunch, these muffins fit right in.
Ingredients You’ll Need
Each ingredient in this Cranberry Muffins with Orange and Pecans Recipe plays a special role. From the fresh orange zest that wakes up your senses to the warming spices and crunchy pecans, these bits and pieces work harmoniously to deliver a muffin that’s comforting and a little festive.
- All-purpose flour: Provides the structure; using fresh flour helps your muffins be light and tender.
- Sugar: Sweetens while balancing the tartness of cranberries; I like using granulated sugar for its texture and flavor.
- Baking powder: Key for the rise, making sure your muffins are fluffy, not dense.
- Ground nutmeg: Adds warmth and a hint of spice that pairs wonderfully with the orange.
- Ground cinnamon: Another cozy spice that deepens the flavor profile beautifully.
- Baking soda: Helps with leavening and reacting with the acidic orange juice.
- Ground ginger: Brings a subtle zing that complements the other spices.
- Salt: Enhances all the flavors and balances the sweetness.
- Grated orange zest: My favorite part—the zest imparts fresh citrus aroma that brightens every bite.
- Shortening: Keeps muffins moist and tender; you can substitute with butter if you prefer a richer flavor.
- Orange juice: Adds moisture and tanginess that lifts the muffins.
- Large eggs: Bind the ingredients and create structure; make sure they’re at room temperature for best mixing.
- Vanilla extract: Rounds out the flavor with a sweet, floral note.
- Coarsely chopped cranberries: Fresh or thawed frozen cranberries work great for that tart, juicy pop.
- Chopped pecans: Adds texture and a toasty nutty flavor; lightly toasting them beforehand adds extra depth.
Variations
I love how flexible this Cranberry Muffins with Orange and Pecans Recipe is—you can easily tweak it to suit your taste or dietary needs. Over the years, I’ve played with a few versions and would encourage you to make it your own.
- Gluten-Free Version: I once swapped out regular flour for a gluten-free blend, and while the texture was a touch different, the flavor was just as fantastic.
- Vegan Option: Replacing the eggs with flax eggs and the shortening with coconut oil works well; though your muffins will be a bit denser, they’re still delicious.
- Swap Nuts: If pecans aren’t your favorite, walnuts or almonds make great substitutes that maintain the crunch.
- Extra Citrus Kick: Adding a tablespoon of fresh orange juice into the batter (on top of the required) amps up that lovely orange flavor even more.
How to Make Cranberry Muffins with Orange and Pecans Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together all your dry ingredients: the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt, and orange zest. This ensures the spices and leavening agents are evenly distributed so every muffin has consistent flavor and rise. Trust me—taking this extra moment pays off in texture and taste.
Step 2: Cut in the Shortening
Next, cut the shortening into the dry mixture until it looks crumbly with pea-sized bits throughout. You can use a pastry cutter, forks, or even your fingers here. This step is what keeps your muffins lovely and tender inside, so avoid overmixing to keep those little chunks intact.
Step 3: Combine Wet Ingredients and Blend
In a separate bowl, mix the orange juice, lightly beaten eggs, and vanilla extract. Then pour this into the crumbly mixture, stirring just until everything is moistened. The batter should be slightly lumpy; don’t overdo it or your muffins risk turning out tough.
Step 4: Fold in Cranberries and Pecans
Gently fold in the chopped cranberries and pecans. This part is fun—the bright berries and crunchy nuts add texture and bursts of flavor. Be careful to fold and not stir aggressively to avoid breaking up the berries and turning the batter pink.
Step 5: Bake to Perfection
Fill your prepared muffin cups about two-thirds full with batter. Bake in a preheated 375°F oven for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Cool in the pan for 10 minutes before transferring to a wire rack. These muffins are best enjoyed warm, but even cooled, they stay moist and flavorful.
Pro Tips for Making Cranberry Muffins with Orange and Pecans Recipe
- Use Fresh Zest: I always zest the orange right before mixing to capture the most vibrant citrus oils and aroma.
- Don’t Overmix: Overworking the batter is my classic rookie mistake—it leads to dense muffins. Stop stirring once dry ingredients disappear.
- Toast Nuts First: Toasting pecans for a few minutes on a dry skillet amps their flavor and adds depth to the muffins.
- Even Bake: I rotate my muffin tin halfway through baking to promote even browning and consistent texture in every muffin.
How to Serve Cranberry Muffins with Orange and Pecans Recipe
Garnishes
I like to sprinkle a little coarse sugar on top before baking for a delicate sparkle and tiny extra crunch. When serving, a spread of butter or cream cheese melts beautifully on a warm muffin, adding richness that complements the zesty flavors perfectly.
Side Dishes
Pair these muffins with a cup of smooth coffee or a spiced chai latte for a cozy pairing. They also shine alongside fresh fruit salad or a light yogurt parfait if you’re serving brunch and want a little variety on the table.
Creative Ways to Present
For a holiday gathering, I’ve arranged these muffins on a tiered stand with sprigs of fresh rosemary and orange slices for a natural, festive touch. Wrapping individual muffins in parchment paper tied with twine also makes adorable grab-and-go favors for guests.
Make Ahead and Storage
Storing Leftovers
I keep leftover muffins in an airtight container at room temperature for up to two days. They stay moist without drying out thanks to the orange juice and fat content, but if you want to extend freshness, refrigeration helps as well.
Freezing
Freezing works great! I wrap each muffin individually in plastic wrap and then tuck them into a freezer bag. When you want a quick treat, take one out, unwrap, and warm it up for that just-baked feeling all over again.
Reheating
Microwaving for about 20 seconds or warming in a toaster oven keeps the muffins moist and revives the citrus aromas nicely. Be sure not to overheat, or they’ll dry out, which is an easy mistake I learned to avoid!
FAQs
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Can I use frozen cranberries instead of fresh in this recipe?
Absolutely! Frozen cranberries work perfectly here. Just be sure to thaw and drain them well before folding them into your batter to prevent adding extra moisture that might affect the muffin texture.
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Can I substitute butter for shortening in this Cranberry Muffins with Orange and Pecans Recipe?
Yes, you can swap shortening with softened butter for a richer taste. Keep in mind that butter has a slightly lower melting point, which might make the muffins a bit denser but adds lovely flavor. I usually go with butter if I have time to soften it properly.
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How do I prevent the muffins from sticking to the pan?
Greasing your muffin tin well or using quality paper liners really helps. I like using parchment liners because they peel away easily without messing up the muffin tops, especially with this recipe’s moist texture.
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Can I make these muffins dairy-free?
Definitely! Since the original recipe uses vegetable shortening, it’s already dairy-free in the fat component. Just replace eggs with flax or chia egg substitutes and use a dairy-free vanilla extract if needed. The muffins will still be delicious.
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What’s the best way to store leftover Cranberry Muffins with Orange and Pecans?
Store them in an airtight container at room temperature for a day or two. For longer storage, freeze them individually wrapped. When reheating, a quick zap in the microwave will make them taste fresh and warm again.
Final Thoughts
This Cranberry Muffins with Orange and Pecans Recipe has become a favorite in my kitchen because it’s simple, flavorful, and totally reliable. I love sharing these muffins with friends because they always spark compliments and sometimes requests for the recipe. If you’re looking for a tasty treat that’s perfect any time of year, give these a try—you might just find your new go-to muffin, too.
Print
Cranberry Muffins with Orange and Pecans Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 18 muffins (1.5 dozen)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Delight in these moist and flavorful Cranberry Muffins, perfectly spiced with cinnamon, nutmeg, and ginger, with a citrusy hint of orange zest and juice. Loaded with tart cranberries and crunchy pecans, these muffins make an ideal breakfast treat or snack, offering a balance of sweet and tangy flavors in every bite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1-1/2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 teaspoons grated orange zest
Wet Ingredients
- 1/2 cup shortening
- 3/4 cup orange juice
- 2 large eggs, room temperature, lightly beaten
- 1 tablespoon vanilla extract
Add-ins
- 1-1/2 cups coarsely chopped cranberries
- 1-1/2 cups chopped pecans
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, ground nutmeg, ground cinnamon, baking soda, ground ginger, salt, and grated orange zest. Stir until well mixed.
- Cut in Shortening: Using a pastry cutter or two knives, cut the shortening into the dry ingredients until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: In a separate small bowl, whisk together the orange juice, lightly beaten eggs, and vanilla extract until well blended.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and stir gently just until moistened, being careful not to overmix to maintain tender muffins.
- Fold in Add-ins: Fold in the coarsely chopped cranberries and chopped pecans evenly throughout the batter.
- Fill Muffin Cups: Grease or line 18 muffin cups with paper liners. Fill each cup about two-thirds full with the batter to allow room for rising.
- Bake: Preheat the oven to 375°F (190°C). Bake the muffins for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Serve warm for the best flavor and texture.
Notes
- Be careful not to overmix the batter to prevent dense muffins.
- Substitute vegetable oil for shortening if preferred.
- Fresh cranberries can be used; frozen can be substituted but do not thaw before mixing.
- Add a sprinkle of sugar on top before baking for a sweet crust.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
