Description
Cranberry, orange and pecan muffins deliver a perfect balance of tart and sweet flavors from seasonal ingredients. Warm spices and crunchy pecans create a delightful breakfast treat you’ll savor with morning coffee or afternoon tea.
Ingredients
Scale
Main Ingredients:
- 2 ⅓ cups (575 ml) almond flour
- 2 eggs
- 1 cup (150 g) cranberries
- ½ cup (60 g) pecans, chopped
Flour and Sweeteners:
- ⅓ cup (40 g) coconut flour
- ¼ cup (85 g) honey
Flavor and Binding Ingredients:
- ½ tablespoon orange zest
- ½ cup (120 ml) orange juice
- 2 tablespoons (30 ml) coconut oil, melted
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
Instructions
- Warm the oven to 175°C (350°F) and line a 12-cup muffin tray with paper liners or lightly grease with coconut oil.
- In a large mixing bowl, whisk together eggs, pure vanilla extract, melted coconut oil, raw honey, freshly squeezed orange juice, and finely grated orange zest until ingredients are thoroughly integrated.
- Sprinkle baking soda over the liquid mixture, which will create a subtle chemical reaction and help with rising; gradually incorporate almond flour and coconut flour into the wet ingredients.
- Gently stir the flour mixture using a spatula or low-speed mixer, blending until just combined without overmixing to maintain a tender muffin texture.
- Delicately fold whole fresh cranberries and roughly chopped pecans into the batter, distributing them evenly without crushing the fruit.
- Divide the batter equally among the muffin cups, filling each approximately 3/4 full and pressing lightly to ensure uniform distribution.
- Optional: Garnish the top of each muffin with additional cranberries or pecan pieces for visual appeal.
- Place the muffin tray in the preheated oven and bake for 22-28 minutes, checking doneness by inserting a clean toothpick into the center – it should emerge without raw batter.
- Remove from oven and allow muffins to rest in the tray for 15-20 minutes, then transfer to a wire cooling rack to reach room temperature before serving.
Notes
- Pecans and cranberries add delightful crunch and bursts of tangy sweetness to these moist, tender muffins.
- Orange zest and juice infuse a bright, citrusy flavor that perfectly complements the nutty undertones.
- Almond and coconut flours create a gluten-free base that’s light, fluffy, and surprisingly satisfying.
- Coconut oil provides rich moisture while honey offers a natural, gentle sweetness without refined sugars.
- Folding ingredients gently ensures tender muffins with even distribution of fruit and nuts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210 kcal
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 70 mg