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Cranberry, Orange, and Pecan Muffins

Cranberry, Orange, and Pecan Muffins

Cranberry Orange and Pecan Muffins are a moist fall treat combining sweet and tart flavors, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 22 minutes
Resting Time 5 minutes
Total Time 37 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 175 kcal

Equipment

  • Stand Mixer
  • measuring cups
  • measuring spoons
  • Muffin tin

Ingredients
  

Base Ingredients

  • 0.25 cup salted butter softened
  • 10 tablespoons light brown sugar packed
  • 1 egg
  • 0.5 teaspoon vanilla extract
  • 1.25 cups all-purpose flour
  • 1.125 teaspoons baking powder
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 0.5 cup buttermilk
  • 1 teaspoon orange zest
  • 0.5 cup fresh cranberries chopped
  • 0.33 cup pecan halves chopped

Topping

  • 2 tablespoons fresh cranberries chopped
  • 2 tablespoons pecan halves chopped
  • 2 teaspoons sanding sugar

Instructions
 

Instructions

  • Cream together butter and brown sugar in the bowl of a mixer using the paddle attachment.
  • While that is mixing, preheat the oven to 350°F and line a standard muffin tin with paper liners for 12 muffins.
  • Add the egg and mix it in fully.
  • Beat in the vanilla extract.
  • In a separate bowl, combine all-purpose flour, ginger, baking powder, baking soda, and salt.
  • Now, slowly mix the dry ingredients into the butter mixture, alternating with the buttermilk.
  • Fold in the orange zest, then ½ cup of pecans and ½ cup of cranberries.
  • Scoop batter into the muffin tin, filling them about ⅔ of the way full.
  • Sprinkle reserved pecans and cranberries onto each muffin, then bake for 10 minutes.
  • After 10 minutes, crack open the oven door and sprinkle the muffins with sanding sugar.
  • Finish baking for 10 - 12 minutes, until the muffins are golden brown.
  • Let the muffins sit in the pan for about 5 minutes to cool, then remove them.

Notes

This recipe yields 12 muffins. Store these muffins in an airtight container for 3 - 5 days. They freeze well for later use.

Nutrition

Serving: 1muffinCalories: 175kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 3gCholesterol: 25mgSodium: 173mgPotassium: 108mgFiber: 1gSugar: 13gVitamin A: 154IUVitamin C: 1mgCalcium: 46mgIron: 1mg
Keyword cranberry, fall, Muffins, orange, Pecan, snack
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