Cranberry Muffins with Orange Zest and Pecans Recipe

If you’re looking for a muffin that’s bursting with bright, fresh flavor, you’re going to want to try this Cranberry Muffins with Orange Zest and Pecans Recipe. I absolutely love how the tart cranberries and zesty orange combine to create a muffin that feels both cozy and refreshing at the same time. These muffins are perfect for a weekend brunch, an afternoon snack, or even a festive holiday breakfast with friends and family.

What makes this recipe especially worth trying is the texture and balance—you’ve got the crunch of pecans mixing with the juicy pop of cranberries, all wrapped in a lightly spiced batter with cinnamon, nutmeg, and ginger. I remember the first time I made these; the orange zest really surprised me with how much it brightened the whole muffin. Once you make these, you’ll find yourself reaching for them again and again.

this …

Ingredients You’ll Need

These ingredients team up beautifully to give you cranberries’ tartness, orange zest’s brightness, and pecans’ crunch, all warmed with cozy spices. When shopping, try to pick fresh, plump cranberries and good-quality pecans for the best results.

• All-purpose flour: The base that gives structure to the muffins.
• Sugar: Adds sweetness to balance the tart cranberries.
• Baking powder: Helps the muffins rise and get fluffy.
• Ground nutmeg: A warm spice that deepens the flavor.
• Ground cinnamon: Adds a comforting spice note.
• Baking soda: Works with the acidic orange juice to give lift.
• Ground ginger: Adds subtle warmth and complexity.
• Salt: Enhances the overall flavors.
• Grated orange zest: This is the star — it freshens and brightens the muffins.
• Shortening: Keeps the muffins tender and moist.
• Orange juice: Brings moisture and complements the zest with citrus punch.
• Large eggs: Bind everything together and help with texture.
• Vanilla extract: Adds a hint of sweetness and aroma.
• Coarsely chopped cranberries: Adds tartness and juicy bursts.
• Chopped pecans: For crunchy texture and nutty flavor.

Variations

I love making this Cranberry Muffins with Orange Zest and Pecans Recipe my own by switching up the nuts or adding extra spices depending on the season. Feel free to play around and make it fit your tastes and the ingredients you have on hand.

• Use walnuts or almonds: I sometimes swap pecans for walnuts for a different but equally delicious crunch.
• Add dried fruit: Toss in some chopped dried apricots or cherries for more sweetness and chew.
• Make it gluten-free: Swap all-purpose flour for a 1-to-1 gluten-free blend — it works surprisingly well here.
• Add a streusel topping: Sprinkle a simple cinnamon sugar crumb topping before baking for extra texture and sweetness.

How to Make Cranberry Muffins with Orange Zest and Pecans Recipe

Step 1: Mix the Dry Ingredients and Cut in the Shortening

Start by whisking together the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt, and orange zest in a large bowl. Cut in the shortening until the mixture looks crumbly — this is the key to tender muffins, so take your time here! Using a pastry cutter or your fingers works great.

Step 2: Combine Wet Ingredients and Stir Into Dry

In a small bowl, mix the orange juice, lightly beaten eggs, and vanilla extract. Pour this into the dry mixture, stirring gently just until everything is moistened — don’t overmix or the muffins might turn out tough. You want to see a few streaks of flour here and there.

Step 3: Fold in the Cranberries and Pecans

Gently fold in your coarsely chopped cranberries and pecans. This is where those bursts of flavor and texture come from, so be sure to mix them in evenly but carefully to keep the batter light.

Step 4: Fill Muffin Cups and Bake

Fill 18 greased or paper-lined muffin cups about two-thirds full — I find this helps the muffins rise nicely without spilling over. Bake at 375°F for 18 to 20 minutes. Keep an eye on them starting around 18 minutes; when a toothpick inserted in the center comes out clean, they’re ready. Let cool in the pans for 10 minutes before moving them to a wire rack to finish cooling.

How to Serve Cranberry Muffins with Orange Zest and Pecans Recipe

Garnishes

I like to serve these muffins with a light dusting of powdered sugar or slather a little softened butter or whipped cream cheese on top. The cream cheese option adds a nice tang that really complements the cranberries and orange zest.

Side Dishes

They’re lovely alongside a hot cup of coffee or tea, and I sometimes serve them with a side of fresh fruit salad or Greek yogurt for a balanced breakfast. These muffins hold their own, so even a simple glass of milk or orange juice works great.

Creative Ways to Present

For special occasions, I’ve packaged these muffins in little craft boxes tied with ribbon for gift-giving. Another fun idea is stacking them on a tiered stand with fresh cranberries and orange slices scattered around — it looks festive and inviting for holiday brunch.

Make Ahead and Storage

Storing Leftovers

Store any leftover muffins in an airtight container at room temperature for up to 3 days. I usually place a paper towel at the bottom to soak up any moisture, which helps keep them from getting soggy.

Freezing

These muffins freeze wonderfully! Wrap each one tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. When I’ve done this, they thaw quickly on the counter or in the fridge overnight without losing texture.

Reheating

To reheat, pop a muffin in the microwave for about 15-20 seconds or warm in a 325°F oven for 5-7 minutes. This revives that freshly baked softness and brings back the lovely aroma.

FAQs

Final Thoughts

This Cranberry Muffins with Orange Zest and Pecans Recipe has become a favorite in my kitchen because it’s just so satisfying — the flavors and textures come together in the best way. I highly recommend trying it out, whether you’re an experienced baker or just looking for a cozy treat to brighten your day. Once you taste that fresh burst of cranberry and orange zest combined with crunchy pecans, I’m confident you’ll want to keep this recipe in your regular rotation like I do.

Print