Description
These festive muffins are bursting with tart cranberries, sweet orange zest, and crunchy pecans. Perfect for breakfast or a holiday brunch.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup (1 stick) unsalted butter, melted
- 1 large egg
- 1 tablespoon orange zest
- 1/4 cup fresh orange juice
- 1 1/2 cups fresh or frozen cranberries (coarsely chopped if large)
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk buttermilk, melted butter, egg, orange zest, and orange juice until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Gently fold in cranberries and pecans.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
If using frozen cranberries, do not thaw them before adding to the batter. For extra sweetness, sprinkle coarse sugar on top before baking.
Nutrition
- Calories: 302 kcal
- Sugar: 18 g
- Fat: 14 g
- Carbohydrates: 40 g
- Protein: 4 g