Cranberry-Orange Tea Bread Muffins Recipe

Name: Cranberry-Orange Tea Bread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped pecans; 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 1/2 (12-oz.) package fresh cranberries (about 2 cups); 1 cup sugar; 1/4 cup butter, softened; 1 large egg, lightly beaten; 3/4 cup orange juice; 24 aluminum foil miniature baking cups; Vegetable cooking spray

Servings: persons

1
Preheat oven to 350u00b0. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring occasionally.
2
Whisk together flour, baking powder, and salt.
3
Pulse cranberries and sugar in a food processor 3 to 4 times or just until chopped.
4
Beat butter at medium speed with an electric mixer until creamy. Add egg, beating until well blended. Gradually add flour mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in cranberry mixture and pecans.
5
Place baking cups in miniature muffin pans; coat with cooking spray. Spoon batter into baking cups, filling completely.
6
Bake at 350u00b0 for 25 minutes or until a wooden pick inserted in center comes clean. Remove from pans to a wire rack; spoon Orange-Cream Cheese Glaze over warm muffins. Garnish with Candied Kumquat Slices, if desired.
7
Note: To make ahead, place unglazed muffins in a heavy-duty zip-top plastic freezer bag; freeze up to two months. Let thaw at room temperature before glazing.

5970

kcal

Calories

624

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup chopped pecans, 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon salt, and more.

Yes, Cranberry-Orange Tea Bread Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry-Orange Tea Bread Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions