Bright, fragrant, and bursting with flavor, these Cranberry, Orange, and Pecan Muffins are the ultimate treat to start your morning or lift your spirits mid-afternoon. Each muffin delivers a soft, buttery crumb dotted with tart cranberries, crunchy pecans, and the irresistible zing of fresh orange zest. If you love baked goods that blend citrusy sunshine with festive flair, this recipe is about to become your new go-to for brunch baskets, holiday gatherings, or everyday breakfast delight!
Ingredients You’ll Need
A handful of pantry staples come together magically in these muffins, with every ingredient showcasing its own character. From the unmistakable brightness of orange zest to the burst of fresh cranberries, each component lends flavor, color, or tenderness. Here’s what you’ll need—and why every element matters:
- Salted butter, softened: Ensures a rich, melt-in-your-mouth texture and savory balance against the sweet and tart notes.
- Packed light brown sugar: Adds deeper caramel flavors and a hint of moisture for perfect crumb.
- Large egg: Binds everything together while giving the muffins structure and lift.
- Vanilla extract: Enhances the natural sweetness and complements the orange and cranberry flavors.
- All-purpose flour: The foundation for structure—light yet sturdy enough to support all those juicy add-ins.
- Baking powder & baking soda: Give that signature rise and ensure each bite is fluffy, never dense.
- Ground ginger: Adds gentle warmth and just the right hint of spice.
- Kosher salt: Balances and amplifies other flavors—don’t skip it!
- Whole milk or buttermilk: Provides tenderness and moisture for a velvety crumb (buttermilk adds tang if you prefer).
- Orange zest: The soul of these muffins, lending a fragrant, fresh kick that’s absolutely uplifting.
- Chopped pecans: Brings crunch and a nutty depth, pairing beautifully with sweet and tart elements.
- Chopped fresh cranberries: Bursts of bright, tangy flavor in every bite (plus a pop of festive color).
- Optional reserved pecans and cranberries for topping: Makes each muffin a little showstopper straight out of the oven.
- Optional sanding sugar for topping: For sparkle and extra bakery-style crunch.
How to Make Cranberry, Orange, and Pecan Muffins
Step 1: Prep Your Oven and Muffin Tin
Begin by preheating your oven to 350°F so it’s perfectly hot when the muffins go in. Line a standard 12-cup muffin tin with paper liners for easy cleanup or lightly grease them if you prefer. This sets you up for a smooth, breezy baking process!
Step 2: Cream the Butter and Sugar
Grab a large bowl and cream the softened butter with brown sugar until the mixture is light and fluffy—think of it as beating tiny air pockets into the base. This step helps create a tender crumb and that irresistible, bakery-style muffin dome.
Step 3: Add Wet Ingredients
Add the egg and vanilla extract to the creamed mixture. Beat again until the mixture looks smooth and slightly glossy. The egg adds richness while the vanilla brings lovely, familiar aromas that set the stage for the bright citrus and tangy fruit to come.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, ground ginger, and kosher salt. Combining them separately ensures even dispersal and a uniformly tender muffin. No dry pockets or clumps here—just pure muffin magic!
Step 5: Combine Wet and Dry, Alternating with Milk
Gradually add the flour mixture to your wet ingredients in three additions, alternating with the milk or buttermilk. Start and finish with the dry mixture, mixing just until combined each time. This technique prevents overworking the batter, keeping your Cranberry, Orange, and Pecan Muffins light and moist.
Step 6: Fold in Orange Zest, Cranberries, and Pecans
Gently fold in the vibrant orange zest, chopped cranberries, and pecans using a spatula. A few quick, gentle turns will distribute everything evenly—no overmixing! If you like, save a tablespoon or two of the pecans and cranberries for topping later.
Step 7: Portion and Top
Spoon the batter into your prepared muffin cups, filling each about 3/4 full. Top with those reserved berries and nuts for extra visual flair, and sprinkle on sanding sugar if you like a bit of sparkle and crunch—trust me, it’s worth it.
Step 8: Bake and Cool
Bake for about 20 minutes, or until the tops are golden and a toothpick comes out clean when inserted into the center. Let the muffins cool in the pan for 5–10 minutes, then transfer them gently to a wire rack. This helps the crumb set and keeps your muffins from getting soggy bottoms.
How to Serve Cranberry, Orange, and Pecan Muffins
Garnishes
These muffins absolutely shine with a final shower of sanding sugar or a dusting of powdered sugar just before serving. For that bakery-perfect look, top each muffin with a few extra chopped cranberries and pecans right after baking—they add a pop of color and irresistible texture that’ll have everyone reaching for seconds.
Side Dishes
Pair your Cranberry, Orange, and Pecan Muffins with creamy Greek yogurt drizzled with honey, or serve alongside scrambled eggs and crispy bacon for a cozy brunch spread. A simple fruit salad (think orange segments and kiwi) keeps the flavors fresh and vibrant.
Creative Ways to Present
Turn your muffins into a festive centerpiece by arranging them on a cake stand lined with fresh orange slices and sprigs of rosemary. For parties, serve them in colored muffin liners that match your theme. Or, split and toast them lightly, then slather with a bit of orange marmalade for a luxurious twist!
Make Ahead and Storage
Storing Leftovers
Let your Cranberry, Orange, and Pecan Muffins cool completely, then store them in an airtight container at room temperature for up to 2 days. They’ll stay moist and flavorful, ready for breakfast, snacks, or a sweet midday treat whenever you need a pick-me-up!
Freezing
These muffins are fantastic freezer-friendly bites. Once cool, wrap them individually in plastic wrap and pop them in a freezer-safe bag or container. They’ll keep their texture and flavor beautifully for up to two months—perfect for prepping ahead during busy seasons.
Reheating
When you’re ready to enjoy, just thaw muffins at room temperature or zap in the microwave for 20–30 seconds to revive their fresh-from-the-oven warmth. A quick toast in the oven brings back a lovely, just-baked crispness with that craveable aroma.
FAQs
Can I use dried cranberries instead of fresh?
Yes! If you don’t have fresh cranberries, you can substitute with dried. Use about 1/3 cup (since they’re more concentrated), and consider soaking them in hot water for 5–10 minutes to plump them up before folding into the batter.
What’s the best way to chop fresh cranberries?
A sharp chef’s knife is your friend here. Cut them in half, then rough chop—the key is pieces small enough to distribute evenly, but big enough to deliver tangy bursts in your Cranberry, Orange, and Pecan Muffins. A few pulses in a food processor work too, just be careful not to over-process.
Can I make these muffins dairy-free or vegan?
Absolutely! Swap the butter for vegan butter and use your favorite unsweetened plant-based milk. For an egg-free version, a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, mixed and set for 5 minutes) works well to bind everything together.
Why is it important not to overmix the batter?
Overmixing develops gluten, which can make your muffins tough and dense instead of light and tender. Stir just until all the dry ingredients disappear—don’t worry if a few small lumps remain!
Can I double the recipe for a big batch?
You bet! This recipe doubles beautifully—just be sure to use two muffin tins and rotate them halfway through baking for even results. Your kitchen will be filled with the citrusy-nutty aroma of Cranberry, Orange, and Pecan Muffins in no time.
Final Thoughts
If you’re ready for a muffin that’s bursting with flavor and easy enough for any morning, don’t hesitate: bake a batch of Cranberry, Orange, and Pecan Muffins and watch them disappear! I can’t wait for you to fall in love with their bright citrus zing, tart cranberries, and the satisfying crunch of pecans—maybe they’ll become your new signature bake, too.
Print
Cranberry, Orange, and Pecan Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Contains nuts, dairy (can adjust with plant‑based milk and vegan butter)
Description
These Cranberry, Orange, and Pecan Muffins are bursting with festive flavors and make a delightful addition to any breakfast or snack. The combination of tart cranberries, zesty orange, and crunchy pecans creates a perfect balance of sweet and tangy in every bite.
Ingredients
Dry Ingredients:
- 1 ¼ cups all‑purpose flour
- 1 ⅛ tsp baking powder
- ¼ tsp baking soda
- ½ tsp ground ginger
- ½ tsp kosher salt
Wet Ingredients:
- ½ cup salted butter, softened
- ½ cup + 2 Tbsp packed light brown sugar
- 1 large egg
- ½ tsp vanilla extract
- ½ cup whole milk or buttermilk
- 1 tsp orange zest
Additions:
- ½ cup chopped pecans
- ½ cup chopped fresh cranberries
- Optional: 2 Tbsp pecans and cranberries reserved for topping
- Optional: sanding sugar for topping
Instructions
- Preheat Oven: Preheat oven to 350 °F and line a 12‑cup muffin tin with liners.
- Cream Butter and Sugar: Cream butter and brown sugar until light and fluffy. Add egg and vanilla, mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, baking soda, ginger, and salt.
- Alternate Mixing: Gradually add flour mixture alternating with milk, beat until just combined.
- Add Flavors: Fold in orange zest, cranberries, and pecans.
- Fill Muffin Cups: Divide batter evenly among muffin cups, about ¾ full.
- Add Toppings: Optionally top each muffin with reserved cranberries, pecans, and a sprinkle of sanding sugar.
- Bake: Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow muffins to cool in the pan for 5–10 minutes, then transfer to a wire rack.
Notes
- Reserve some cranberries and pecans for topping the muffins before baking for a decorative finish.
- Do not overmix the batter to keep muffins light and tender.
- These muffins freeze well—cool completely and store in the freezer for up to two months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 175 kcal
- Sugar: 13 g
- Sodium: 173 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
