Description
Delightful cranberry, orange & pecan muffins bring festive winter warmth to breakfast tables with tangy fruit and nutty crunch. Rustic homemade goodness promises comfort in each tender bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups fresh or frozen cranberries, coarsely chopped
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- ½ cup sour cream
- ½ cup freshly squeezed orange juice
- ½ cup chopped pecans
Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
Eggs and Streusel Topping:
- 2 large eggs
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup chopped pecans
- 2 tablespoons unsalted butter, melted
Instructions
- Prepare your kitchen workspace by positioning the oven rack in the middle position and heating to 375F (190C). Grease a standard muffin tin or line with paper cups to prevent sticking.
- Craft the streusel topping by mixing flour, sugar, and finely chopped pecans in a small mixing bowl. Drizzle melted butter over the dry ingredients and gently combine until the mixture resembles rustic, crumbly texture. Reserve to the side.
- In a separate medium bowl, thoroughly whisk together flour, baking powder, baking soda, and salt until ingredients are evenly distributed and lump-free.
- Using an electric mixer, cream softened butter and granulated sugar in a large mixing bowl until the mixture transforms into a pale, fluffy consistency with soft peaks.
- Incorporate eggs individually into the butter mixture, ensuring each is fully integrated before adding the next. Introduce vanilla extract and vibrant orange zest, blending until aromatic and smooth.
- Pour orange juice and sour cream into the wet mixture, stirring gently to create a cohesive, creamy base. Carefully fold dry ingredients into the liquid components, mixing minimally to maintain a tender muffin texture.
- Gently introduce chopped cranberries and additional pecans into the batter, distributing them evenly with minimal stirring to prevent toughening the delicate mixture.
- Portion the batter into prepared muffin cups, filling each approximately two-thirds full. Generously sprinkle the reserved streusel topping across the surface of each unbaked muffin.
- Slide the muffin tin into the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a muffin – it should emerge clean with minimal crumbs.
- Remove muffins from the oven and allow them to rest in the tin for 5 minutes. Transfer to a wire cooling rack, letting them settle and develop a perfect texture before serving.
Notes
- Add a sprinkle of extra orange zest on top for an intense citrusy aroma that brightens the muffins’ flavor profile.
- Swap sour cream with Greek yogurt for a lighter, protein-packed alternative that maintains moisture and tangy undertones.
- Toast pecans before chopping to enhance their nutty richness and create a deeper, more complex texture in the streusel topping.
- Freeze fresh cranberries before adding to prevent color bleeding and maintain their vibrant appearance throughout the muffins.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg