Description
These Cranberry Muffins are a delightful combination of tart cranberries and warm spices like cinnamon, nutmeg, and ginger, enhanced with crunchy pecans and a hint of orange zest and juice. Perfectly moist and tender, they’re an ideal treat for breakfast or a cozy snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1-1/2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 teaspoons grated orange zest
Wet Ingredients
- 1/2 cup shortening
- 3/4 cup orange juice
- 2 large eggs, room temperature, lightly beaten
- 1 tablespoon vanilla extract
Add-ins
- 1-1/2 cups coarsely chopped cranberries
- 1-1/2 cups chopped pecans
Instructions
- Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, sugar, baking powder, ground nutmeg, ground cinnamon, baking soda, ground ginger, salt, and grated orange zest until evenly combined.
- Cut in Shortening: Using a pastry cutter or fork, cut the shortening into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
- Mix Wet Ingredients: In a separate small bowl, whisk together the orange juice, lightly beaten eggs, and vanilla extract until thoroughly blended.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and stir gently just until moistened. Avoid overmixing to keep the muffins tender.
- Fold in Cranberries and Pecans: Carefully fold in the coarsely chopped cranberries and chopped pecans ensuring even distribution throughout the batter.
- Fill Muffin Cups: Grease or line 18 muffin cups with paper liners. Spoon the batter into each cup, filling them about two-thirds full to allow room for rising.
- Bake: Place the muffin pan in a preheated oven at 375°F (190°C) and bake for 18 to 20 minutes. The muffins are done when a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pans for 10 minutes before transferring them to a wire rack. Serve the muffins warm for best flavor and texture.
Notes
- Use fresh or frozen cranberries for best results; if using frozen, do not thaw before mixing to prevent color bleeding.
- Room temperature eggs help the batter mix more evenly and create a better crumb.
- Do not overmix the batter as this can make the muffins tough.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
- For a dairy-free option, substituting shortening for butter works well.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
