Go Back

Fresh Cranberry Orange Muffins

These Fresh Cranberry Orange Muffins are a delightful combination of tart cranberries and bright orange flavor, with a satisfying crunch from toasted pecans. Easy to make and perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 1/4 cup salted butter softened
  • 10 tablespoons packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 1/8 teaspoons baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup whole milk buttermilk or milk with 1 tbsp vinegar/lemon juice
  • 1 teaspoon orange zest from one medium orange
  • 1/2 cup fresh cranberries chopped
  • 1/3 cup pecan halves chopped
For the Topping
  • 2 tablespoons fresh cranberries chopped
  • 2 tablespoons pecan halves chopped
  • 2 teaspoons sanding sugar

Equipment

  • Muffin tin
  • Paper liners
  • Large Mixing Bowl
  • Electric mixer
  • Whisk
  • Separate Bowl
  • Small bowl
  • Ice Cream Scoop
  • Wire rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
  2. Step 2: In a large mixing bowl, cream together softened butter and light brown sugar until fluffy.
  3. Step 3: Beat in the egg and vanilla extract until well combined.
  4. Step 4: In a separate bowl, whisk together flour, baking powder, ground ginger, baking soda, and salt.
  5. Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined; do not overmix.
  6. Step 6: Gently fold in the orange zest, chopped cranberries, and chopped pecans.
  7. Step 7: In a small bowl, mix together the topping ingredients: extra chopped cranberries, chopped pecans, and sanding sugar.
  8. Step 8: Spoon batter into prepared muffin cups, filling each about ¾ full. Sprinkle the topping evenly over each muffin.
  9. Step 9: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  10. Step 10: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Tips for Success: Use room temperature ingredients. Don't overmix the batter. Chop cranberries well. Prep batter ingredients a day ahead. Use an ice cream scoop for even portions.