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
Scale
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
