Orange Cranberry Pecan Muffin Recipe

This recipe is sooo delicious! The perfect balance of sweet and tangy bursting with the flavor of fresh cranberries and citrus orange and a little crunch.


orange cranberry pecan muffin recipe


orange cranberry pecan muffins
a variation with 1/2 cup of steel cut oats 🙂




Prep time: 15 minutes

Bake time: 30-35 minutes (depending on your oven and altitude) at 375°

Tools: mixing bowl and mixing stand with beaters, spatula, ice cream scoop, 12- cup muffin pan, muffin  liners



  • 2 Cups all purpose flour (or 1 cup tapioca flour, 1 cup rice flour for gluten free version)
  • 2 Teaspoons baking powder
  • 3/4 Tsp sea salt
  • 1 tsp nutmeg
  • 1/2 Cup sunflower oil or 1 stick softened (unsalted) butter
  • 1 Cup cane sugar
  • 2 Large eggs
  • 1.5 Tsp vanilla extract
  • Juice of 1/2 fresh orange
  • Zest of 1/2 orange
  • 1/2 Cup almond milk
  • 2 1/4 Cups fresh or frozen cranberries (can use dried, but they won’t be as tangy)
  • 1/2 cup of pecan pieces
  • 2 Tbsp cane sugar



Preheat oven to 375°


Zest the 1/2 orange and set aside.


In large mixing bowl, add the 1 cup of cane sugar, oil or butter, and eggs and beat until thoroughly mixed. Mixture will be grainy still. Add vanilla extract, juice from 1/2 orange and almond milk and mix for about 15 seconds. Add baking powder, sea salt, nutmeg, and half of the lemon zest. Mix for a few seconds. Now add the flour slowly, 1 cup at a time until thoroughly mixed.


Remove and scrape beaters. Add the 2 1/4 cups fresh cranberries and fold them in by hand. Carefully scoop the batter into the muffin pan. They will be full. Top each muffin with the remaining 2 tbsp of cane sugar and orange zest. Bake at 375° for approximately 30 minutes. Test to see if muffins are ready by performing a fork test.


orange cranberry pecan muffin recipe


Let muffins cool before removing. Enjoy with someone you love 🙂



Did you like this recipe? Drop me a comment and share with me what you enjoyed your muffins with!

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