I’ve been so glad to see fresh cranberries at the grocery store these past few weeks! I just had to make something with fresh cranberries and muffins seemed like a good idea. I added some orange extract to give these muffins a subtle orange flavor. You could also add some orange zest if you wanted to.
These muffins bake up with nice rounded tops and have lots of cranberries and pecans in every bite! These are great for a Thanksgiving or Christmas breakfast or brunch, or for anytime in the fall or winter, for that matter. They also make a nice snack or dessert if you’re wanting something a little less sweet. You could probably substitute dried cranberries for the fresh, but I’ve always made these with fresh–I like their slightly sweet, tart flavor!
CRANBERRY PECAN MUFFINS by NancyC
Makes 24 muffins
- 4 cups unbleached all-purpose flour
- 1 1/2 cups granulated sugar
- 1 Tablespoon plus 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cup milk
- 1/2 cup (1 stick) butter, melted
- 1 teaspoon pure orange extract
- Optional: 2 teaspoons orange zest
- 2 large eggs, lightly beaten
- 2 1/2 cups chopped fresh cranberries (or substitute dried cranberries)
- 3/4 cup chopped pecans
Preheat oven to 350˚F. Line 24 muffin tins with paper liners; set aside.
In large bowl, blend flour, sugar, baking powder, and salt; set aside.
In medium bowl, mix milk, butter, orange extract, and eggs. Add this mixture to the flour mixture, stirring until just combined, then fold in chopped cranberries and pecans and stir until evenly distributed in batter (be careful not to overmix). Batter will be thick!
Spoon batter into the lined muffin cups. Bake at 350˚F for 22 to 25 or until toothpick inserted in center comes out clean. Cool muffins in pans for a few minutes, then remove and cool completely on wire rack, or serve warm.
Do you have your Thanksgiving menu planned out? Are you making anything with fresh cranberries for your special meal?