Cranberry, orange, and pecan muffins are a delightful and flavorful treat that perfectly captures the essence of the holiday season while also being a wonderful option for breakfast or a snack year-round. These muffins combine the tartness of fresh cranberries, the bright citrus notes of orange, and the rich, nutty flavor of pecans, creating a harmonious blend of tastes and textures that is both satisfying and delicious. With their moist crumb and inviting aroma, these muffins are sure to become a favorite in any household.
One of the standout features of cranberry, orange, and pecan muffins is their versatility. While the classic combination of flavors is delicious, variations can be made to suit individual preferences. For example, adding spices such as cinnamon or nutmeg can enhance the warmth of the muffins, while substituting other nuts, such as walnuts or almonds, can provide a different flavor profile. Additionally, for those looking to make the muffins a bit healthier, whole wheat flour can be used in place of all-purpose flour, and the sugar content can be adjusted to taste.
In summary, cranberry, orange, and pecan muffins are a delightful and flavorful treat that combines the tartness of cranberries, the brightness of orange, and the richness of pecans. With their moist crumb, inviting aroma, and beautiful presentation, these muffins are perfect for any occasion, from holiday gatherings to everyday breakfasts. Easy to prepare and endlessly customizable, cranberry, orange, and pecan muffins are sure to become a beloved addition to your baking repertoire. So gather your ingredients, whip up a batch of these delicious muffins, and enjoy the wonderful flavors that come together in every bite!
Ingredients:
2 1/3 cups Almond Flour
1/3 cup Coconut Flour
1/2 tsp baking soda
2 eggs1/2 tbsp orange zest
1 tsp vanilla extract
1/2 cup orange juice
1/4 cup honey
2 tbsp coconut oil melted
1 cup cranberries
1/2 cup pecans chopped
PREPARATION:
Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with linersIn a mixing bowl add the eggs, vanilla, melted coconut oil, honey, orange juice and zest.
Add the baking soda on top of the orange juice so that it begins to foam and then add in the flours and stir on low speed until just combined, don’t over mixUsing a spoon, gently stir in the fresh cranberries and chopped pecansFill each muffin cup to the top with batter and gently press down on the batter to make sure they are firmly filled.
I usually top each muffin with a few extra cranberries to make them look pretty.Bake in the over for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely for at least 20 minutes before removing from the tins.
Enjoy !