These muffins are a delightful combination of tangy cranberries, crunchy pecans, and a hint of orange zest, perfect for any occasion.
Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
Preheating ensures even baking and a perfect rise for your muffins.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Sifting the dry ingredients can help avoid lumps and ensure a smoother batter.
In another bowl, combine the milk, melted butter, egg, and orange juice, mixing until well blended.
Ensure the butter is not too hot to prevent cooking the egg.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the muffins tender and fluffy.
Gently fold in the cranberries, pecans, and orange zest.
Folding gently prevents the batter from deflating and keeps the add-ins evenly distributed.
Spoon the batter into the prepared muffin tin, filling each cup about three-fourths full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy at the bottom.
Serve the muffins warm or at room temperature, and enjoy!
Pair with a hot beverage for a delightful treat.
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