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Cranberry Orange Pecan Muffins

Posted By Suzanne McMinn On August 13, 2019 @ 10:52 am In Breakfast,The Farmhouse Table | No Comments

Cranberry Orange Pecan Muffins.


These are hands-down my favorite muffins–the flavor combination is spectacular, though if you don’t want to use pecans, you can leave them out. If you must. Before making these, be sure to check out My Top 10 Muffin Hacks and also see How to Zest the Best Lemon (or orange!).

In my Muffin Hacks post, I talked about baking emulsions. You can get orange baking emulsion here. (You won’t regret it!)


How to make Cranberry Orange Pecan Muffins:

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon (slightly heaping) baking powder
1/2 teaspoon salt
2 eggs
1/4 cup vegetable oil
1/4 cup yogurt or sour cream
3/4 cup milk
zest of one orange
1/2 cup chopped pecans
1/2 cup dried cranberries
1 teaspoon orange baking emulsion

Preheat oven to 425-degrees. Stir together dry ingredients in a large mixing bowl. Combine wet ingredients in a separate bowl then add all together to the dry ingredients. Stir together just until combined. Line cups of a muffin tin and grease liners with butter spray. Fill muffin cups 3/4 full. Spray tops of muffins with butter spray and sprinkle with sugar and more crushed pecans if you like. Bake at 425-degrees for 13-14 minutes (for standard size muffins). Cool on a wire rack. After about 5 minutes of cooling, remove the liners. Store completely cooled muffins in an airtight container.

Makes 12 standard size muffins, 6 jumbo muffins, or 30 mini muffins.


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