Cranberry Orange Pecan Muffins

Cranberry Orange Pecan Muffins are bright, cozy, and beautifully balanced, making them perfect for breakfast, brunch, or an afternoon treat. From the first bite, fresh orange zest lifts the flavor, while tart cranberries add contrast and toasted pecans bring warmth and crunch. Together, they create a muffin that feels both comforting and refined.

While muffins are often simple, this version leans into classic baking techniques for a tender crumb and tall, golden tops. Historically, cranberry and citrus pairings became popular in North American baking as winter fruits were combined to brighten cold-weather desserts. Over time, this combination became a seasonal staple that now feels timeless year-round.

Because these muffins are lightly sweetened and generously filled, they stay moist without feeling heavy. Additionally, they bake up beautifully domed with rustic texture, giving them an irresistible homemade look. Whether served warm with tea or shared as a thoughtful bake, these muffins deliver dependable results every time.

Recipe Yield: 12 muffins

INGREDIENTS

2 cup all-purpose flour
¾ cup granulated sugar
½ cup unsalted butter, melted and cooled
¾ cup dried cranberries
¾ cup chopped pecans
2 large eggs
¾ cup buttermilk
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp orange zest
¼ cup fresh orange juice
1 tsp vanilla extract

INSTRUCTIONS

1. Prepare the oven and pan:
Preheat oven to 375°F. Meanwhile, line a 12-cup muffin pan with liners or lightly grease each cavity.

2. Mix dry ingredients:
In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and orange zest until evenly combined.

3. Combine wet ingredients:
In a separate bowl, whisk melted butter, eggs, buttermilk, orange juice, and vanilla until smooth.

4. Create the batter:
Gradually fold the wet ingredients into the dry ingredients just until combined. Then, gently fold in the pecans and dried cranberries. If soaking the cranberries, drain well before adding. Avoid overmixing.

5. Fill and bake:
Divide batter evenly among muffin cups, filling nearly to the top. Bake 18–22 minutes, until muffins are domed and a toothpick inserted comes out clean.

6. Cool and serve:
Allow muffins to cool in the pan for 5 minutes. Transfer to a rack and cool slightly before serving.

Helpful Tips to Perfect This Recipe

• Maximize Orange Flavor: Always use freshly grated orange zest, as it contains essential oils that naturally enhance aroma and flavor throughout the muffins.
• Soft, Tender Crumb: Avoid overmixing once wet and dry ingredients combine. Gentle folding ensures a light, bakery-style texture.
• Plump the Cranberries: For extra softness, soak dried cranberries in warm orange juice for 10 minutes, then drain well before using.