Cranberry Pecan Muffins

24 Muffins
40 min

I love baking with fresh cranberries and these Cranberry Pecan Muffins are a great way to use them! I added some orange extract to give these muffins a subtle orange flavor, and you could also add orange zest if you wanted to.

These muffins bake up with nice rounded tops and have lots of cranberries and pecans in every bite! These are great for a holiday breakfast or brunch, or for anytime in the fall or winter, for that matter. They also make a nice snack or dessert if you’re wanting something a little less sweet. You could probably substitute dried cranberries for the fresh, but I’ve always made these with fresh—I like their slightly sweet, tart flavor!

Recipe details
  • 24  Muffins
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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  • 4 cups unbleached all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups milk
  • 1/2 cup (1 stick) butter, melted
  • 1 teaspoon pure orange extract
  • Optional: 2 teaspoons orange zest
  • 2 large eggs, lightly beaten
  • 2 1/2 cups chopped fresh cranberries (or substitute dried cranberries)
  • 3/4 cup chopped pecans

Preheat oven to 350˚F. Line 24 muffin tins with paper liners; set aside.
In large bowl, blend flour, sugar, baking powder, and salt; set aside.
In medium-size bowl, mix milk, butter, orange extract, and eggs.
Add the wet mixture to the flour mixture, stirring until just combined.
Fold in chopped cranberries and pecans and stir until evenly distributed in batter (be careful not to over-mix). Batter will be thick!
Spoon batter into the lined muffin cups. Bake at 350˚F for 22 to 25 minutes or until toothpick inserted in center comes out clean.
Cool muffins in pans for a few minutes, then remove and cool completely on wire rack, or serve warm.
NancyC |
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