Easy Cranberry Pecan Muffins Recipe

INGREDIENTS

• 2 cups all-purpose flour 240 grams
• 1 cup granulated sugar 200 grams
• ½ teaspoon kosher salt
• ½ teaspoon baking soda 3 grams
• ½ teaspoon baking powder 2 grams
• 1 large egg 50 grams
• ¼ cup orange juice 57 grams
• 2 tablespoons vegetable oil 25 grams
• ½ cup boiling water 114 grams, see note
• 1 cup fresh cranberries 116 grams
• ½ cup chopped pecans 57 grams

EQUIPMENT

• Kitchen Scale (optional)
• Muffin Tin

Instructions

• Preheat oven to 325°F. Spray a 12-count muffin tin with nonstick spray or line with paper liners. Set aside.
• Mix the flour, sugar, salt, baking soda, and baking powder, and egg in a medium bowl.2 cups all-purpose flour,1 cup granulated sugar,½ teaspoon kosher salt,½ teaspoon baking soda,½ teaspoon baking powder,1 large egg
• In a 1-cup capacity liquid measuring cup, add ¼ cup of orange juice, 2 tablespoons of oil, and enough boiling water to make a total of ¾ cup of liquid.¼ cup orange juice,2 tablespoons vegetable oil,½ cup boiling water
• Pour the orange juice mixture into bowl and mix thoroughly to combine.
• Fold in the cranberries and pecans.1 cup fresh cranberries,½ cup chopped pecans
• Pour the batter into a prepared muffin pan, filling each well ¾ full.
• Bake for 35-40 mins, or until a toothpick comes out clean. Let cool on a wire rack.

NOTES

• Water: When creating the orange juice mixture it is important to only use enough boiling water to make ¾ cup of TOTAL liquid in the measuring cup. You’ll already have ¼ cup of orange juice plus the oil in your measuring cup before adding the water.
• Chop the pecans before adding them to your muffin batter. It creates a better texture when you have smaller pieces instead of large pecans in the muffins.
• You can add a glaze to your muffins using powdered sugar and milk, but it’s optional.
• When adding your cranberries and pecans, be sure to fold them into the batter gently.

Storage: Store cranberry pecan muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.