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Cozy Cranberry Orange Pecan Muffin Tops

A bright, tangy, and cozy fall morning bake featuring fresh tart cranberries, sweet orange zest, and a crunchy pecan sugar topping.
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Prep Time 15 minutes
Cook Time 14 minutes
Course: Breakfast
Ingredients Method

Ingredients
  

  • 1 1/2 cups all-purpose flour OR 1 1/2 cups 1:1 Gluten-Free Baking Flour blend containing xanthan gum
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 1 fresh orange
  • 1/3 cup melted unsalted butter OR melted plant-based butter
  • 1/3 cup fresh orange juice
  • 1/4 cup milk of choice dairy, oat, or almond milk
  • 1 large egg OR 1 flax egg: 1 tbsp ground flaxseed + 3 tbsp warm water, rested 5 mins
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries coarsely chopped
  • For the Orange Pecan Sugar Topping:
  • 1/3 cup finely chopped pecans
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon fresh orange zest

Method
 

  1. Preheat & Prep: Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or grease a muffin top pan.
  2. Make Topping: In a small bowl, rub the fresh orange zest into the sugar with your fingertips until fragrant, then mix in the chopped pecans. Set aside.
  3. Mix Dry Ingredients & Zest: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and orange zest.
  4. Mix Wet Ingredients: In a separate bowl, whisk the melted butter, orange juice, milk, egg (or flax egg), and vanilla extract until emulsified.
  5. Combine & Fold: Pour wet ingredients into dry ingredients and mix just until combined. Gently fold in the chopped cranberries.
  6. Scoop & Bake: Scoop 1/4-cup mounds onto your baking sheet. Generously sprinkle the orange pecan sugar topping over each top. Bake for 12 to 14 minutes until golden around the edges and set in the center.