Dried Cranberry Orange Muffins with Pecans and Orange Glaze
These tender, bakery-style muffins combine tart dried cranberries, bright orange zest, and crunchy toasted pecans in a moist, fluffy crumb. The Greek yogurt keeps them incredibly soft while the optional orange glaze adds a sweet citrus finish. Perfect for breakfast, brunch, or an afternoon snack, these muffins strike the ideal balance between fruity, nutty, and aromatic. The high-heat start creates beautifully domed tops while the orange zest infuses every bite with fresh citrus flavor.
Ingredients
- ½ cup butter, softened to room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar, light or dark
- 2 large eggs, room temperature
- ½ cup Greek yogurtsour cream1:1Full guide →
- 2 teaspoons pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoon orange zest
- 4 tablespoons whole milk
- ¼ teaspoon ground cinnamon
- 1 ½ cup dried cranberries
- 1 cup pecans, chopped
- 1 cup powdered sugar, sifted(optional)
- 3 tablespoons orange juice(optional)
Instructions
- 1
Toast pecans in a single layer in a saute pan until fragrant
- 2
Preheat oven to 425 degrees F and spray a 12-count muffin pan with non-stick spray or line with cupcake liners
- 3
In a medium bowl, cream butter with an electric mixer on high speed until smooth and creamy for about 1 minute
- 4
Add granulated and brown sugars and beat on high until smooth for about 2 minutes
- 5
Add eggs, yogurt, milk, and vanilla extract and beat on medium speed for 1 minute, then increase to medium speed until combined and uniform
- 6
Scrape down sides and bottom of bowl as needed and add orange zest, beating until combined
- 7
In a different bowl, mix together flour, baking soda, baking powder, salt, and cinnamon
- 8
Add dry ingredients to wet ingredients and mix slowly
- 9
Fold in cranberries and pecans
- 10
Spoon batter into prepared muffin pan, filling to almost the top
- 11
Bake for 5 minutes at 425 degrees F, then lower temperature to 350 degrees F and bake for 16 to 18 more minutes until a toothpick inserted in center comes out clean
- 12
For glaze, whisk powdered sugar and orange juice until smooth
- 13
Drizzle glaze over muffins and serve warm
Tips
Toast the pecans until fragrant to enhance their nutty flavor and add extra crunch to the muffins.
Don't overmix the batter once you add the flour - fold gently to keep the muffins tender.
Fill muffin cups almost to the top for bakery-style domed tops, and use the high-heat start technique for best results.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Muffins can be made 1 day ahead and stored covered, or freeze for up to 3 months
Serve warm or at room temperature, with or without the orange glaze
Common Mistakes
Don't overmix the batter to avoid dense, tough muffins
Don't skip the temperature reduction to prevent burning the tops while ensuring centers cook through
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without the glaze?
Yes, the muffins are delicious on their own. The glaze is optional and adds extra sweetness and citrus flavor.
Can I use fresh cranberries instead of dried?
Fresh cranberries will work but will be more tart and release more moisture. Toss them in a little flour before folding in.
How long do these muffins keep?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. They can also be frozen for up to 3 months.