Cranberry Orange Pecan Muffins

Every Thanksgiving I go a little overboard stocking up on bags of cranberries. I love throwing those tart berries into muffins, cookies, breads, and scones. As I was making a loaf of Cranberry Orange Pecan Bread, one of my favorites to make during the holiday season, I wanted to try them out in muffin form.

I topped each muffin with a crumbly streusel topping and within 30 minutes I had fresh from the oven muffins made from my favorite holiday bread.

My family went crazy for these muffins! Fresh cranberry muffins packed with toasted pecans and a hint of orange are topped with a crunchy pecan streusel topping. These festive muffins are super simple to make and the fresh cranberries add a pop of holiday color to your breakfast table.


Cranberry Orange Pecan Muffins

Yield: 18 muffins


For the Streusel Topping:
3 tablespoons all-purpose flour
4 teaspoons granulated sugar
1 tablespoon packed light brown sugar
2 tablespoons unsalted butter , cut into 1/2-inch pieces, softened
pinch salt
1/2 cup pecan halves

For the Muffins:
1/2 cup pecans, chopped coarse
1 tablespoon grated zest from 1 large orange
1/3 cup freshly squeezed orange juice
2/3 cup buttermilk
6 tablespoons unsalted butter, melted and cooled slightly
1 large egg, beaten lightly
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon table salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups cranberries (6 ounces), chopped coarse


To make the streusel topping, process flour, granulated sugar, brown sugar, butter, and salt in food processor until mixture resembles coarse sand, 4 to 5 pulses. Add pecans and process until pecans are coarsely chopped, about 4 pulses. Transfer to small bowl; set aside.
Preheat the oven to 350 degrees F. Line 18 muffin cups with muffin liners.
Spread the pecans onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely.
In a small bowl, stir together orange juice, zest, buttermilk, butter, and egg; set aside. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda in large bowl. Stir liquid ingredients into the dry until just moistened. Gently stir in cranberries and pecans. Do not overmix.
Divide batter equally among prepared muffin cups. Evenly sprinkle streusel topping over muffins, gently pressing into batter to adhere. Bake until muffin tops are golden and just firm, and toothpick inserted in center of a muffin comes out clean, 18 to 22 minutes, rotating muffin tins halfway through baking time. Cool muffins in muffin tin on wire rack, 5 minutes. Remove muffins from tin and serve.

Source: adapted from Cranberry Orange Pecan Bread

One Year Ago: Sweet Potato Pie 

13 Responses to “Cranberry Orange Pecan Muffins”

  1. #
    Rufus' Food and Spirits Guide — November 29, 2011 @ 11:35 am

    Oh those look great. We have some cranberries in the freezer and Katherine’s been wanting to make muffins.

  2. #
    Chica Andaluza — November 29, 2011 @ 12:02 pm

    These look amazing! I have finally managed to get hold of some cranberries but they´re only dried….I think I could make it work somehow though…

  3. #
    Caroline — November 29, 2011 @ 12:07 pm

    I can see why your family went crazy for these muffins…they look delicious, Christina! :)

  4. #
    Just A Smidgen — November 29, 2011 @ 1:17 pm

    I also buy too many cranberries… I guess I worry that I might run out:) Now I have a pretty recipe to try.

  5. #
    Meeling — November 29, 2011 @ 4:36 pm

    Those look fabulous!

  6. #
    Laura @ A Healthy Jalapeño — November 29, 2011 @ 5:21 pm

    These look wonderful and sound fantastic. That crumble topping looks to die for too. Love it : )

  7. #
    Christy — November 29, 2011 @ 6:46 pm

    “I love throwing those tart berries into muffins, cookies, breads, and scones.”
    That is just AWESOME, I love tart berries in muffins too!:D This is simply delectably tempting!:D

  8. #
    Amy — November 29, 2011 @ 7:51 pm

    I haven’t made muffins in so long…you always remind me of things I need to make. These look delicious!

  9. #
    Megan — November 29, 2011 @ 9:19 pm

    I just bought too many cranberries, so maybe I’ll make these!

  10. #
    ChgoJohn — November 30, 2011 @ 7:56 am

    These do look like the holidays, so bright with cranberry red!

  11. #
    The Food Hunter — November 30, 2011 @ 10:53 am

    Love the flavor combination

  12. #
    Kristi Rimkus — November 30, 2011 @ 9:04 pm

    You and I are in the same boat – I bought a few too many cranberries too! This looks like a terrific way to use them up. I love streusel topping!

  13. Pingback: Cranberry scones with rosewater syrup | Rufus' Food and Spirits Guide

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