Cranberry-Orange Pecan Delight Muffins

Description

Delight your senses with these Cranberry-Orange Pecan Delight Muffins, a perfect blend of tart cranberries, refreshing orange zest, and crunchy pecans wrapped in a moist and fluffy texture. Ideal for breakfast, brunch, or as an anytime snack, these muffins offer a delicious way to enjoy a nutritious treat that’s packed with flavor.

Ingredients

• 2 1/3 cups almond flour
• 1/3 cup coconut flour
• 1/2 tsp baking soda
• 2 eggs
• 1/2 tbsp orange zest
• 1 tsp vanilla extract
• 1/2 cup orange juice
• 1/4 cup honey
• 2 tbsp melted coconut oil
• 1 cup cranberries
• 1/2 cup chopped pecans

Step-by-step Directions

1. Preheat and Prepare

Set your oven to 175°C (350°F) and line a muffin tray with liners to prevent sticking and ensure easy cleanup.

2. Mix Wet Ingredients

In a large mixing bowl, start by whisking the eggs, vanilla extract, melted coconut oil, honey, orange juice, and orange zest together until thoroughly combined.

3. Combine Dry Ingredients

Gradually add the baking soda directly into the orange juice to activate it, followed by the almond flour and coconut flour, mixing on low speed until just incorporated. Be sure to avoid over-mixing to keep the texture light.

4. Add Fruits and Nuts

Gently fold in the cranberries and chopped pecans with a spoon, making sure they are evenly distributed throughout the batter.

5. Fill and Bake

Spoon the muffin batter into each prepared cup, filling them to the brim. Optionally, press a few additional cranberries on top for decoration. Bake in the preheated oven for approximately 25 minutes or until a toothpick inserted comes out clean.

6. Cooling

Allow the muffins to cool in the tin for at least 20 minutes before transferring them to a wire rack to cool completely. This helps in retaining their shape.

Servings & Preparation Time

This recipe yields approximately 12 muffins. Preparation time is about 15 minutes, and cooking time is 25 minutes, making for a total of about 40 minutes from start to finish.

Tips for Storage & Reheating

• Storage: Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Reheating: If you prefer them warm, reheat the muffins in the microwave for 10-15 seconds or in the oven at 150°C (300°F) for about 5 minutes.
• Freezing: Wrap muffins individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. Thaw at room temperature or reheat directly from frozen, adding a few extra minutes if reheating in the oven.

Conclusion

The Cranberry-Orange Pecan Delight Muffins are a wonderful treat that combines healthful ingredients and mouthwatering flavors into a delightful snack. Whether for a quick breakfast, a portable snack, or a sweet addition to your brunch table, these muffins are sure to impress with their vibrant flavors and satisfying texture.

Cranberry-Orange Pecan Delight Muffins

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• Author: Dulcia
• Total Time: 40 minutes
• Yield: 12 muffins 1x

Print Recipe

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Description

Delight your senses with these Cranberry-Orange Pecan Delight Muffins, a perfect blend of tart cranberries, refreshing orange zest, and crunchy pecans wrapped in a moist and fluffy texture. Ideal for breakfast, brunch, or as an anytime snack, these muffins offer a delicious way to enjoy a nutritious treat that’s packed with flavor.

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Ingredients

Scale 1x2x3x

• 2 1/3 cups almond flour
• 1/3 cup coconut flour
• 1/2 tsp baking soda
• 2 eggs
• 1/2 tbsp orange zest
• 1 tsp vanilla extract
• 1/2 cup orange juice
• 1/4 cup honey
• 2 tbsp melted coconut oil
• 1 cup cranberries
• 1/2 cup chopped pecans

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Instructions

1. Preheat and Prepare: Set your oven to 175°C (350°F) and line a muffin tray with liners to prevent sticking and ensure easy cleanup.
2. Mix Wet Ingredients: In a large mixing bowl, whisk the eggs, vanilla extract, melted coconut oil, honey, orange juice, and orange zest together until thoroughly combined.
3. Combine Dry Ingredients: Gradually add the baking soda into the orange juice, then mix in the almond flour and coconut flour until just incorporated.
4. Add Fruits and Nuts: Gently fold in the cranberries and chopped pecans with a spoon until evenly distributed in the batter.
5. Fill and Bake: Spoon the muffin batter into prepared cups, filling them to the brim. Optionally, press a few additional cranberries on top for decoration. Bake for about 25 minutes at 175°C (350°F) or until a toothpick comes out clean.
6. Cooling: Let the muffins cool in the tin for at least 20 minutes before transferring to a wire rack to cool completely.

• Prep Time: 15 minutes
• Cook Time: 25 minutes