Description
Deliciously moist cranberry orange muffins with hints of ginger and a crunchy pecan topping.
Ingredients
Scale
- 5/8 cup Cranberry, fresh
- 1/2 tsp Ginger, ground
- 1 tsp Zest, orange
- 1 Egg
- 1 1/4 cup All-purpose flour
- 1 1/8 tsp Baking powder
- 1/4 tsp Baking soda
- 10 tbsp Brown sugar, packed light
- 1/2 tsp Kosher salt
- 2 tsp Sanding sugar
- 1/2 tsp Vanilla extract
- 1/2 cup Pecan, halves
- 1/4 cup Butter, salted
- 1/2 cup Whole milk buttermilk
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the flour, baking powder, baking soda, brown sugar, and kosher salt.
- In a separate bowl, whisk together the egg, buttermilk, melted butter, vanilla extract, and orange zest.
- Pour the wet ingredients into the dry ingredients and mix until just combined, folding in the cranberries, ginger, and pecans.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Sprinkle sanding sugar on top of the muffins.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before removing from the tin and serving.
Notes
- For a sweeter muffin, you can increase the amount of brown sugar.
- Frozen cranberries can be used instead of fresh; do not thaw them before adding.
- These muffins can be stored in an airtight container for up to 3 days at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg