Ingredients:
2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1 cup milk
2 large eggs
1 teaspoon vanilla extract
Zest of 1 orange
1 cup fresh or frozen cranberries
1/2 cup chopped pecans
For the topping:
1/4 cup granulated sugar
Zest of 1 orange
1/4 cup chopped pecans
Instructions:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with butter or cooking spray.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to combine.
In a separate bowl, whisk together the melted butter, milk, eggs, vanilla extract, and orange zest.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Fold in the cranberries and chopped pecans, distributing them evenly throughout the batter.
Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
In a small bowl, mix together the sugar, orange zest, and chopped pecans for the topping. Sprinkle this mixture over the muffin batter in each cup.
Bake the muffins in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
Serve the cranberry, orange, and pecan muffins as a delightful breakfast treat or enjoy them as a snack throughout the day.
