Cranberry Orange Pecan Muffins

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 tablespoon orange zest
  • ¼ cup orange juice
  • ½ cup vegetable oil
  • ½ cup milk
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 ½ cup fresh or frozen cranberries
  • 1 cup chopped pecans

Preheat the oven to 350°F.

In a large bowl, combine the flour, baking powder, baking soda, and salt.

In a second bowl, add the sugar and the orange zest and rub the orange zest and sugar between your fingers.

Add the orange juice, vegetable oil, milk, eggs, and vanilla extract to the sugar and orange zest and gently mix.

Once the wet ingredients are fully combined, scoop in the remaining dry ingredients and mix thoroughly.

Gently fold the cranberries and pecans into the batter.

Distribute the batter evenly between 12 muffin liners in a muffin tin and place in the oven for 20 to 24 minutes until they have risen and a tooth pick inserted comes out completely clean.

  • Yields: 12 servings
  • Preparation Time: 30 minutes