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Switch up your breakfast routine with Glazed Cranberry Pecan Muffins made from scratch. They're a great alternative to cereal and good for breakfast on the go. Make ahead and freeze for a quick breakfast.

Glazed Cranberry Pecan Muffins

Switch up your breakfast routine with Glazed Cranberry Pecan Muffins made from scratch. They're a great alternative to cereal and good for breakfast on the go. Make ahead and freeze for a quick breakfast.
Prep Time 10 mins
Cook Time 25 mins
Servings 18 Muffins

Ingredients
  

Cranberry Muffins

  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons orange zest
  • 1 1/2 teaspoons ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup shortening
  • 3/4 cup orange juice
  • 1 teaspoon vanilla extract
  • 2 eggs beaten
  • 1 1/2 cups chopped cranberries
  • 1 1/2 cups chopped pecans

Powdered Sugar Glaze

  • 2 cups powdered sugar
  • 2 tablespoons margarine or butter softened
  • 1 teaspoon vanilla
  • 3 to 4 tablespoons milk or half-and-half

Instructions
 

DIRECTIONS FOR MUFFINS

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray or grease a 12 cup and 6 cup muffin tin.
  • Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon, and ginger.
  • Cut in shortening; stir in juice, vanilla, eggs, cranberries, and pecans.
  • Pour into muffin cups and bake for 25 minutes or until brown.

DIRECTIONS FOR GLAZE

  • Combining all ingredients in a medium bowl until smooth, adding enough milk for desired glaze consistency.
  • Drizzle over each muffin with a spoon