Description
Cranberry, orange & pecan muffins combine zesty citrus with tart berries in a heartwarming breakfast treat. Nutty pecans and sweet-tangy flavors create a perfect morning companion for coffee lovers who crave homemade comfort.
Ingredients
Scale
- 2 cups (470 ml) all-purpose flour
- 1 ½ cups (180 g) fresh or frozen cranberries, coarsely chopped
- 1 cup (200 g) granulated sugar
- 2 large eggs
- ½ cup (113 g) unsalted butter, softened
- ½ cup (120 ml) sour cream
- ½ cup (120 ml) freshly squeezed orange juice
- 1 cup (100 g) chopped pecans
- 1 tbsp orange zest
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- ¼ cup (30 g) all-purpose flour (for streusel)
- ¼ cup (50 g) granulated sugar (for streusel)
- 2 tbsps (28 g) unsalted butter, melted (for streusel)
Instructions
- Prep Station: Position oven rack in middle position and preheat to 375F (190C). Prepare muffin tin with grease or paper liners to prevent sticking.
- Streusel Creation: Combine flour, sugar, and pecans in a bowl. Drizzle melted butter and mix until crumbly. Set aside for later use.
- Dry Ingredient Blend: Whisk flour, baking powder, baking soda, and salt in a medium bowl until uniformly mixed and free of lumps.
- Butter Mixture: Cream butter and sugar using an electric mixer until light, pale, and fluffy with soft peaks forming.
- Wet Ingredient Integration: Add eggs one at a time, blending thoroughly. Mix in vanilla extract and orange zest until smoothly aromatic.
- Liquid Fusion: Pour orange juice and sour cream into the mixture. Gently fold dry ingredients into wet components, minimizing stirring to maintain tender texture.
- Final Incorporation: Delicately fold chopped cranberries and additional pecans into batter, distributing evenly without overmixing.
- Baking Preparation: Fill muffin cups two-thirds full with batter. Sprinkle reserved streusel generously across muffin tops.
- Baking Process: Bake for 18-20 minutes. Test doneness by inserting a toothpick into muffin center – it should come out clean with minimal crumbs.
- Cooling Stage: Let muffins rest in tin for 5 minutes, then transfer to wire rack to cool completely before serving.
Notes
- Measure Precisely: Use exact ingredient measurements for consistent texture and taste, especially with baking powder and flour.
- Avoid Overmixing: Stir batter minimally to prevent tough, dense muffins; gentle folding maintains a light, tender crumb.
- Temperature Matters: Ensure butter and eggs are at room temperature for smoother batter and better ingredient integration.
- Customize Creatively: Swap cranberries with blueberries or raspberries for seasonal variations, or use gluten-free flour for dietary needs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 250
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg