Cranberries, orange zest and pecans give these muffins a bright, nutty flavor for a holiday breakfast. A little sanding sugar goes on top before baking.
Before you begin: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
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Delicious Cranberry Orange Muffins for Your Breakfast
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Deliciously moist cranberry orange muffins with hints of ginger and a crunchy pecan topping.
Ingredients
- 5/8 cup Cranberry, fresh
- 1/2 tsp Ginger, ground
- 1 tsp Zest, orange
- 1 Egg
- 1 1/4 cup All-purpose flour
- 1 1/8 tsp Baking powder
- 1/4 tsp Baking soda
- 10 tbsp Brown sugar, packed light
- 1/2 tsp Kosher salt
- 2 tsp Sanding sugar
- 1/2 tsp Vanilla extract
- 1/2 cup Pecan, halves
- 1/4 cup Butter, salted
- 1/2 cup Whole milk buttermilk
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the flour, baking powder, baking soda, brown sugar, and kosher salt.
- In a separate bowl, whisk together the egg, buttermilk, melted butter, vanilla extract, and orange zest.
- Pour the wet ingredients into the dry ingredients and mix until just combined, folding in the cranberries, ginger, and pecans.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Sprinkle sanding sugar on top of the muffins.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before removing from the tin and serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Delicious Cranberry Orange Muffins for Your Breakfast — Cranberries, orange zest and pecans give these muffins a bright, nutty flavor for a holiday breakfast. A little sanding sugar goes on top before baking. Jump to Recipe Prep: 10
Why This Recipe Works
- Orange zest flavors the wet mixture before it meets the flour.
- Cranberries and pecans are folded in rather than beaten into the batter.
- A toothpick check confirms the centers after baking.
Practical Tips
Fill the muffin cups consistently to about two-thirds full, as directed, rather than filling a few to the rim.
Serving and Variations
Serve after a short cooling period with breakfast or a warm drink. Sanding sugar is the published topping.
Storage
Let muffins cool before covering them. Follow any more specific storage guidance in the recipe card.
Frequently Asked Questions
What should I prepare before starting?
Fill the muffin cups consistently to about two-thirds full, as directed, rather than filling a few to the rim.
Where are the complete quantities and instructions?
Use the original recipe card above; its ingredient quantities and method have not been changed.
How should I serve this?
Serve after a short cooling period with breakfast or a warm drink. Sanding sugar is the published topping.
How should I store leftovers?
Let muffins cool before covering them. Follow any more specific storage guidance in the recipe card.
Related Recipes
- Christmas Cracker Toffee with Chocolate
- New Orleans Pecan Clusters with Caramel and Chocolate
- Butternut Squash Apple Bake with Cinnamon
- Orange Cranberry Sauce with Cinnamon and Cloves
Recipe source
The original Tasty recipe card on this page remains the source for quantities, temperatures and method.
Recipe author: Jannet Lisa
