2tablespoonsunsalted butter, cut into 1/2-inch pieces, softened
pinchsalt
1/2cuppecan halves
For the Muffins:
1/2cuppecans, chopped coarse
1tablespoongrated zest from 1 large orange
1/3cupfreshly squeezed orange juice
2/3cupbuttermilk
6tablespoonsunsalted butter, melted and cooled slightly
1large egg, beaten lightly
2cupsall-purpose flour
1cupgranulated sugar
1teaspoontable salt
1teaspoonbaking powder
1/4teaspoonbaking soda
1 1/2cupscranberries, 6 ounces, chopped coarse
Instructions
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.