Description
Cranberry, Orange & Pecan Muffins
These Cranberry, Orange & Pecan Muffins are the perfect blend of tart and sweet! Using fresh cranberries gives a natural tangy twist, beautifully balanced by sweet orange zest and honey. Perfect for those seeking a gluten-free, dairy-free, and paleo-friendly treat, these muffins are an ideal breakfast or snack. Enjoy them warm or freeze for later—every bite is full of juicy cranberries and crunchy pecans.
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
Directions:
1. Preheat oven to 350°F (175°C). Line a muffin tray.
2. Mix eggs, vanilla, coconut oil, honey, orange juice, and zest. Add baking soda, almond flour, and coconut flour. Mix until just combined.
3. Fold in cranberries and pecans. Fill muffin cups and top with extra cranberries.
4. Bake for 25 mins. Cool completely.
Prep Time: 15 mins
Kcal: 273
Step-by-Step Guide
Follow these detailed instructions for perfect muffins every time. First, preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with parchment liners. In a large bowl, whisk the two eggs until frothy. Then, add the wet ingredients: vanilla extract, melted coconut oil, honey, orange juice, and freshly grated orange zest. Whisk vigorously until the mixture is completely smooth and emulsified.
In a separate bowl, combine the dry ingredients: almond flour, coconut flour, and baking soda. Whisk to break up any lumps. Gradually add the dry mixture to the wet ingredients, folding gently with a spatula until just combined. Over-mixing can lead to dense muffins. Finally, gently fold in the fresh cranberries and chopped pecans, reserving a few of each for topping.
Divide the batter evenly among the prepared muffin cups. Top each with the reserved cranberries and pecans. Bake on the center rack for 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions
These muffins are versatile. For a decadent breakfast, serve them warm with a dollop of coconut whipped cream or a drizzle of almond butter. They pair wonderfully with a cup of black coffee or herbal tea. For a festive brunch, present them on a platter alongside fresh orange slices and a bowl of mixed nuts. They also make excellent lunchbox treats or a pre-workout snack.
How-to Summary
In short: Whisk wet ingredients, combine with dry ingredients, fold in cranberries and pecans, bake at 350°F for 25 minutes, and cool before serving. This process yields moist, grain-free muffins bursting with tart cranberry and citrus flavor.
Frequently Asked Questions
Can I use frozen cranberries? Yes, but do not thaw them. Toss frozen cranberries in a tablespoon of the almond flour before folding in to prevent them from bleeding and sinking.
What can I substitute for honey? Pure maple syrup is an excellent 1:1 substitute. For a sugar-free option, use a monk fruit blend that measures like sugar.
How should I store these muffins? Store in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days. They also freeze beautifully for up to 3 months.
Can I make these nut-free? Almond flour is essential for structure. For a nut-free version, try using a certified gluten-free oat flour blend, but note it will not be Paleo.
Why are my muffins too wet? This is often due to inaccurate flour measurement. Always spoon flour into your measuring cup and level it off. Coconut flour is highly absorbent and must be measured correctly.
Common Mistakes to Avoid
- Over-mixing the batter: This develops the eggs’ protein, leading to a tough, rubbery texture. Mix until just combined.
- Using old baking soda: Expired leavening agents won’t provide proper lift. Test it by adding a pinch to vinegar; it should bubble vigorously.
- Skipping the cooling step: These muffins are very delicate when hot. Cooling in the pan allows them to set properly without falling apart.
- Not lining the muffin tin: These lack traditional gluten and can stick. Always use parchment liners for easy removal.
Conclusion
These Cranberry, Orange & Pecan Muffins prove that dietary-friendly baking doesn’t have to sacrifice flavor or texture. With the perfect balance of tart, sweet, and nutty crunch, they are a reliable recipe for any occasion. By following the step-by-step guide and avoiding common pitfalls, you can effortlessly create a wholesome treat that everyone will enjoy. Happy baking!