Yesterday, my sister-in-law, Terry, asked me to post my recipe for cranberry nut muffins. I had completely forgotten about these flavor-packed muffins!
The ingredients include a lovely mix of cranberries, pecans, orange zest, and cinnamon.
An interesting tidbit about cranberries — each cranberry has four interior chambers that hold pockets of air.
The air pockets allow the berries to float, a characteristic farmers use to their advantage when it comes time to harvest.
During the spring and summer, the berries grow in fields called bogs. In the fall, farmers flood the bogs and use a harvesting machine to dislodge the berries that then float to the surface. There is more to the story that can be found here.
In most recipes calling for cranberries, you can use fresh or frozen. I would not use dried cranberries which are sweetened and have lost much of their nutritional value in the process. For this batch of muffins, I used last year’s frozen berries because that is what I had on hand. When using frozen berries, do not defrost them before measuring or chopping. If you see a berry that is shriveled up, discard it.
I used self-rising flour. If you do not have any, substitute with 2 cups of regular flour, 3 teaspoons of baking powder, and ½ teaspoon of fine salt.
Yield: 12 small or 8 large muffins.
1¼ cup whole cranberries
⅓ cup granulated sugar
½ cup pecan halves
zest from ½ half a medium orange
1 large egg
¾ cup whole milk
1 teaspoon vanilla
2 cups (8½ oz.) self-rising flour, (measured using the spoon and level method)
¼ teaspoon cinnamon
⅓ cup sugar
⅓ cup butter, softened and sliced
Preheat oven to 375º. Line muffin tin with paper liners or grease each muffin cup.
Place cranberries, ⅓ cup of sugar, pecans, and orange zest in a food processor. Pulse until all ingredients are rough-chopped. Be careful not to over-process.
Measure milk in a liquid measuring cup. Add egg and vanilla to the cup. Whisk ingredients together.
Place flour, cinnamon, and ⅓ cup sugar in a large mixing bowl. Whisk these dry ingredients together. Add butter slices. Using a wire pastry blender, combine ingredients until there are no more large clumps of butter. See photo below for guidance on what the texture should look like.
Gently stir in milk mixture until just blended. Fold in cranberry mixture. For a light and airy muffin, stir as little as possible.
Use a tablespoon or cookie scoop to fill the muffin cups. Sprinkle ½ teaspoon of sugar over each muffin to crisp up the top when baked. If making large muffins, use a whole teaspoon of sugar.
Bake for 20-25 minutes on the middle oven rack. Muffins are done when a knife inserted in the center comes out clean. If you would like to brown the tops a little more, move tin to the upper oven rack and bake for 3 more minutes.
Thank you, Terry, for reminding me about these muffins! I’m glad to have the recipe at my fingertips, again.
Check out the Thanksgiving Menu for Tday dinner ideas.
Other Cranberry Recipes:
Mrs. Walker’s Cranberry Nut Pie
Hot Pepper Jelly or Cranberry Brie Bites
Grandma’s Cranberry Chutney
Sautéed Collards (or Swiss Chard), Toasted Pine Nuts and Cranberries
Roasted Butternut Squash, Brussels Sprouts, and Cranberries
Sorghum, Oats, and Cranberry Granola
Oats, Sorghum, Ginger and Cranberry Cookies
Always check my blog for the latest version of a recipe.
If you enjoyed this post, please share and become a subscriber! Be sure to confirm the subscription on the follow-up letter sent to your email address.
Follow Judy’s Chickens on Instagram and Pinterest @JudysChickens.
© 2014-2019 Judy Wright. All rights reserved. Photos, videos, and text may only be reproduced with the written consent of Judy Wright.
7 thoughts on “Cranberry Muffins with Orange Zest and Pecans”
Yum! Fun to see you this morning!
Date: Thursday, November 21, 2019 at 6:25 AM
To: Mary Stevens
Subject: [New post] Cranberry Muffins with Orange Zest and Pecans
Judy’s Chickens posted: “Yesterday, my sister-in-law, Terry, asked me to post my recipe for cranberry nut muffins. I had completely forgotten about these flavor-packed muffins! The ingredients include a lovely mix of cranberries, pecans, orange zest, and cinnamon. A”
It sure was! I’d love to borrow your copy of The The Wonderful Wizard of Oz. I went to call you and realized I didn’t have your phone number.
Judy, i am at a vascular conference and was at lunch with some friends. For some reason pimiento cheese spread came up. I said my friend has the best recipe and i told them to follow your blog. So you might see Jodi bower, robin Cherry and Rita start to follow you.
Oh, I hope so:-) !! Thanks, Sue. I love that pimiento cheese. I was just thinking about you. I was going through my notes on how to recreate that popcorn appetizer we both loved (in Cleveland??). That was a fail, but I thought I might try again after the holidays. xo
I was embarrassed, it was so good i couldn’t stop eating it. Mary Beth loves popcorn with ranch dressing powder on it.