Dried Cranberry Muffins with Pecans
These dried cranberry muffins with pecans make a perfect festive season breakfast or snack. Lightly spiced and with a hint of orange they are easy to make and super delicious!
Servings 12 muffins
Calories 192kcal
Equipment
- 12-hole muffin pan
Ingredients
- ¾ cup dried sweetened cranberries
- 1 cup all-purpose/plain flour
- 1 cup whole wheat/wholemeal flour
- 1½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon cinnamon and ginger each
- 2 large eggs at room temperature
- ⅔ cup natural yogurt at room temperature
- ½ cup milk at room temperature
- ⅓ cup+2tsp vegetable oil
- ½ cup less 1½tbsp packed light brown sugar
- Zest of 1 orange
- ½ cup pecans chopped
Orange drizzle (*optional)
- 1 tablespoon orange juice
- 3-4 tablespoons powdered sugar/icing sugar
Instructions
- Preheat the oven to 400 F/200 C/180 fan/gas mark 6 and line the muffin pan with 12 paper cases (or lightly grease if using a non-stick pan).
- Prepare dry mixture: Using a whisk stir together the flours, baking powder, bicarbonate of soda, ginger and cinnamon.
- Prepare wet mixture: Whisk together the eggs, sugar, oil, yogurt, milk and orange zest until smooth.
- Add cranberries: Stir in the dried cranberries and pecans.
- Assemble: Gradually pour in the dry mixture (in 3 goes) and using a whisk stir just to combine. Do not overstir.
- Bake: Spoon the batter into the muffin cases and bake in the centre of the oven for 12 minutes. Lower the temperature to 375 F/190 C/170 fan/gas mark 5 and continue baking for 7-8 more minutes (until a skewer inserted into the muffin comes out clean).
- Cool: Remove from the oven and leave in the pan to cool.
- *Optional. Make the orange glaze by stirring the icing sugar and orange juice until smooth and drizzling over the top of the muffins. Sprinkle with more orange zest if you like and enjoy!
Notes
- Substitutions: Use any nuts you like, not necessarily pecans. You could also use lemon zest instead of orange zest if you prefer.
- Spices: I used a combination of cinnamon and ginger but you could use either one or the other or use mixed spice/pumpkin spice instead. You could also omit these spices altogether and just add a teaspoon of vanilla bean paste (or extract) into the muffin batter.
- Batter: The batter should be lumpy. Stop stirring as soon as the dry ingredients have been incorporated.
- Serving: Delicious served either cold or a little warm. Keep in an airtight container for up to 3 days.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 192kcal | Carbohydrates: 33g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 73mg | Potassium: 188mg | Fiber: 2g | Sugar: 16g | Vitamin A: 69IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 1mg