Cranberry, Orange & Pecan Muffins

A Perfect Blend of Sweet and Tangy!

If you’re looking for a delightful muffin recipe that’s bursting with flavor, these Cranberry, Orange & Pecan Muffins are just what you need. The combination of tart cranberries, bright citrusy orange zest, and crunchy pecans creates a delicious treat perfect for breakfast, brunch, or an afternoon snack.

These muffins strike the right balance between sweet and tangy while offering a moist, fluffy texture. Topped with a crunchy pecan streusel, they have an irresistible bite that will keep you coming back for more.

Why You’ll Love This Recipe

  • Perfect for any occasion – Whether it’s a weekend brunch, holiday breakfast, or a cozy treat with tea, these muffins fit the bill.
  • Great balance of flavors – The tartness of the cranberries pairs beautifully with the citrusy brightness of orange zest and the nutty crunch of pecans.
  • Moist and tender – Thanks to the sour cream and orange juice, these muffins stay soft and flavorful for days.
  • Easy to make – Simple steps and basic pantry ingredients make this recipe beginner-friendly.

Ingredients You’ll Need

For the Muffins:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup sour cream
  • 1 1/2 cups fresh or frozen cranberries, coarsely chopped
  • 1/2 cup chopped pecans

For the Streusel Topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup chopped pecans
  • 2 tablespoons unsalted butter, melted

Kitchen Equipment Needed

  • 12-cup muffin tin
  • Paper liners or cooking spray
  • Mixing bowls (small, medium, and large)
  • Whisk
  • Electric mixer
  • Spatula
  • Measuring cups and spoons
  • Wire cooling rack

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.

2. Prepare the Streusel Topping

In a small bowl, mix together the flour, sugar, and chopped pecans. Stir in the melted butter until the mixture forms coarse crumbs. Set aside.

3. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.

5. Add the Wet Ingredients

Beat in the eggs one at a time, followed by the vanilla extract and orange zest. Then, mix in the orange juice and sour cream until well combined.

6. Combine Everything

Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix. Gently fold in the chopped cranberries and pecans.

7. Fill the Muffin Tin

Divide the batter evenly into the prepared muffin cups, filling each about two-thirds full. Sprinkle the streusel topping over each muffin.

8. Bake to Perfection

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool and Serve

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Storage Tips

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigeration: Keep in the fridge for up to a week.
  • Freezing: Wrap each muffin individually and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave.

Recipe Variations

  • Swap the Nuts – Try using walnuts or almonds instead of pecans.
  • Gluten-Free Option – Use a 1:1 gluten-free flour blend.
  • Dairy-Free Version – Replace butter with coconut oil and sour cream with dairy-free yogurt.
  • Add a Glaze – Drizzle with an orange glaze (powdered sugar + orange juice) for extra sweetness.

Perfect Pairings

  • Drinks: Enjoy with a hot cup of tea, a latte, or fresh orange juice.
  • Breakfast: Serve alongside Greek yogurt and honey.
  • Brunch: Pair with scrambled eggs and crispy bacon.

FAQ

Can I use dried cranberries instead of fresh ones?

Yes! If using dried cranberries, soak them in warm water for 10 minutes before adding to the batter to keep them moist.

Can I make these muffins ahead of time?

Absolutely! These muffins taste great the next day and can be stored for up to a week in the fridge.

What if I don’t have sour cream?

You can substitute with Greek yogurt or buttermilk.

How do I prevent the muffins from being dry?

Avoid overmixing the batter, and be sure to measure ingredients accurately. The sour cream and orange juice help keep the muffins moist.

Try This Recipe and Share!

These Cranberry, Orange & Pecan Muffins are an absolute treat, perfect for any time of year! If you try this recipe, share your results in the comments below or tag us on social media. Don’t forget to subscribe for more delicious recipes!

Happy baking! 😊

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