Description
Cranberry, Orange & Pecan Muffins blend tangy citrus with sweet berries and nutty crunch. Winter mornings become delightful when these wholesome treats arrive warm from your oven, inviting eager bakers to savor each delectable bite.
Ingredients
Scale
- 2 cups (480 mL / 16 fl oz) all-purpose flour
- 1 ½ cups (360 mL / 12 fl oz) cranberries, coarsely chopped (fresh or frozen)
- 1 cup (240 mL / 8 fl oz) granulated sugar
- 2 large eggs
- ½ cup (120 mL / 4 fl oz) unsalted butter, softened
- ½ cup (120 mL / 4 fl oz) pecans, chopped
- ½ cup (120 mL / 4 fl oz) sour cream
- ½ cup (120 mL / 4 fl oz) orange juice, freshly squeezed
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup (60 mL / 2 fl oz) all-purpose flour (for streusel)
- ¼ cup (60 mL / 2 fl oz) granulated sugar (for streusel)
- ¼ cup (60 mL / 2 fl oz) pecans, chopped (for streusel)
- 2 tbsps unsalted butter, melted (for streusel)
Instructions
- Preheat: Heat oven to 375F (190C) and prepare muffin tin with liners or light grease.
- Streusel Preparation: Combine flour, sugar, and pecans, then mix with melted butter until crumbly, setting aside for later use.
- Dry Ingredient Fusion: Sift flour, baking powder, baking soda, and salt together to ensure even distribution of dry components.
- Butter Creaming: Whip butter and sugar using an electric mixer until light, fluffy, and pale, creating a smooth foundational mixture.
- Wet Ingredient Integration: Blend eggs one at a time, then incorporate vanilla, orange zest, orange juice, and sour cream until uniformly mixed.
- Batter Assembly: Delicately fold dry ingredients into wet mixture, avoiding overmixing. Gently fold in chopped cranberries and pecans, distributing evenly throughout the batter.
- Filling and Topping: Fill muffin cups two-thirds full, then generously crown each with prepared streusel topping.
- Baking Process: Bake in preheated oven for 18-20 minutes, verifying doneness by inserting a toothpick that comes out clean.
- Cooling Stage: Allow muffins to rest in tin for 5 minutes, then transfer to wire rack to cool completely, allowing flavors to meld and texture to set.
Notes
- Prevent Overmixing: Gently fold dry ingredients into wet ingredients to maintain a light, tender muffin texture. Overmixing can lead to tough, dense muffins with a rubbery consistency.
- Balance Fruit Distribution: Toss chopped cranberries in a light dusting of flour before adding to the batter to prevent sinking and ensure even spread throughout the muffins.
- Customize Nut Options: Swap pecans with walnuts or almonds for a different flavor profile. Toast nuts briefly before adding to enhance their nutty richness and aromatic qualities.
- Moisture Maintenance: Use room temperature ingredients to create a smoother batter and ensure even mixing. Sour cream adds moisture and creates a more tender crumb, keeping muffins soft and delicious.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 210
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg