Description
These Cranberry Orange Pecan Muffins are a delightful blend of tart cranberries, zesty orange, and crunchy pecans, all baked into moist, fluffy muffins. Using almond and coconut flours, they offer a gluten-free option with natural sweetness from honey and a hint of citrus from fresh orange zest and juice. Perfect for breakfast, brunch, or a wholesome snack.
Ingredients
Scale
Dry Ingredients
- 2 1/3 cups almond flour
- 1/3 cup coconut flour
- 1/2 teaspoon baking soda
Wet Ingredients
- 2 eggs
- 1/2 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/2 cup orange juice
- 1/4 cup honey
- 2 tablespoons coconut oil, melted
Add-ins
- 1 cup fresh cranberries
- 1/2 cup pecans, chopped
Instructions
- Preheat oven and prepare muffin tray: Preheat your oven to 350°F (175°C). Line a muffin tray with paper liners to prevent sticking and ease cleanup.
- Mix wet ingredients and activate baking soda: In a mixing bowl, whisk together the eggs, vanilla extract, melted coconut oil, honey, orange juice, and orange zest. Sprinkle the baking soda on top of the orange juice and let it foam slightly; this helps the muffins rise.
- Combine flours into wet mixture: Add the almond flour and coconut flour into the wet mixture. Stir on low speed or mix gently until the batter is just combined. Avoid overmixing to keep muffins tender.
- Fold in cranberries and pecans: Using a spoon, gently fold the fresh cranberries and chopped pecans into the batter, ensuring even distribution without breaking the berries.
- Fill muffin cups: Spoon the batter into each muffin cup, filling to the top. Gently press the batter down to pack the muffins firmly. Optionally, place a few extra cranberries on top of each muffin for garnish.
- Bake the muffins: Place the muffin tray in the preheated oven and bake for about 25 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Cool before serving: Remove the muffins from the oven and let them cool in the tray for at least 20 minutes to set properly and prevent crumbling when removed.
Notes
- Use fresh cranberries for best texture and flavor; frozen can be used but may alter batter moisture slightly.
- If you prefer a sweeter muffin, increase honey by 1 to 2 tablespoons.
- Muffins can be stored in an airtight container at room temperature for 2 days or refrigerated for up to a week.
- For a vegan version, substitute eggs with flax eggs and replace honey with maple syrup.
- Ensure not to overmix the batter to keep muffins light and fluffy.
