Ingredients
Scale
For the muffins:
- 2 cups (250g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Zest of 1 large orange
- ¾ cup (180ml) fresh orange juice (about 2 oranges)
- ½ cup (1 stick / 115g) unsalted butter, melted and cooled
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries, halved (if frozen, do not thaw)
- ¾ cup chopped pecans
For the orange glaze:
- 1 cup (120g) powdered sugar
- 2–3 tbsp fresh orange juice
- Optional: ½ tsp orange zest
Instructions
- Prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and orange zest.
- Mix wet ingredients: In another bowl, whisk orange juice, melted butter, eggs, and vanilla.
- Combine: Pour wet into dry; stir until just combined (do not overmix). Fold in cranberries and pecans.
- Fill muffin cups evenly (they’ll rise beautifully!).
- Bake 18–22 minutes, until golden and a toothpick comes out clean. Cool in pan 5 minutes, then transfer to wire rack.
- Glaze: Whisk powdered sugar, orange juice, and zest (if using) until smooth. Drizzle over cooled muffins.
💡 Pro Tips:
– For extra tenderness, use buttermilk instead of orange juice in the wet mix, and add 1 tbsp extra zest.
– Add ½ tsp cinnamon or cardamom for warmth.
– Store in an airtight container up to 3 days—or freeze for longer storage.
Prep Time & Nutrition (per muffin, makes 12):
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min
Servings: 12 | Calories: 220 | Net Carbs: 28g | Fats: 10g | Protein: 4g
Servings: 12 | Calories: 220 | Net Carbs: 28g | Fats: 10g | Protein: 4g