Glazed Cranberry Pecan Muffins

Glazed Cranberry Pecan Muffins – A Sweet & Tangy Holiday Treat

There’s something magical about the pairing of tart cranberries and rich, buttery pecans—especially when they come together in a soft, bakery-style muffin topped with a delicate vanilla glaze. These Glazed Cranberry Pecan Muffins are the perfect seasonal delight, whether you’re baking for a holiday brunch, gifting homemade treats, or just craving a cozy moment with a warm drink.

The Perfect Balance of Flavors

Cranberries bring a fresh, tangy burst to each bite, while the toasted pecans add warmth and crunch. Together, they cut through the sweetness of the glaze, creating a beautifully balanced muffin that’s not too sweet, not too tart—just right.The light vanilla glaze drizzled over the top adds a touch of elegance and just enough sweetness to elevate the whole experience. It gives the muffins a glossy finish that makes them look (and taste) like they came straight from a café.

Why You’ll Love These Muffins

Easy to Make: Simple ingredients and minimal prep time make this recipe weeknight-friendly.Holiday Ready: Perfect for Thanksgiving mornings, Christmas brunch, or New Year treats.Customizable: Use fresh or frozen cranberries, and swap pecans with walnuts or almonds if desired.Make-Ahead Friendly: These muffins stay moist for days and freeze beautifully—glaze after reheating for a fresh-from-the-oven taste.

Serving Suggestions

Pair these muffins with a hot cup of tea, coffee, or even spiced apple cider. They’re great on their own or as part of a brunch spread with fruit, eggs, and other baked goods.

Storage Tips

Let muffins cool completely before storing. Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days. For longer storage, freeze them unglazed and drizzle the glaze fresh after reheating.

Tips for the Best Vegan Muffins

• Don’t overmix the batter — stir until just combined to keep muffins light and fluffy.
• Fill muffin cups ¾ full for perfectly domed tops.
• Let muffins cool before glazing, or the glaze will melt into them.
• Add orange zest for a holiday twist!

When to Serve

These muffins are perfect for:

• Quick meal-prep breakfasts
• Afternoon energy boosts
• Holiday brunches or fall/winter spreads
• Gifting to friends and family

Glazed Cranberry Pecan Muffins

These vegan cranberry pecan muffins are fluffy, moist, and topped with a sweet almond glaze. Packed with tart cranberries and crunchy pecans, they’re perfect for breakfast or snacking!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Servings: 12 people

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

• 1 tbsp ground flaxseed + 3 tbsp water flax egg
• 1 ¾ cups all-purpose flour
• ½ cup organic cane sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• ¾ cup unsweetened non-dairy milk almond, soy, or oat
• ⅓ cup neutral oil like avocado or vegetable
• 1 tsp vanilla extract
• 1 cup fresh or frozen cranberries or ¾ cup dried, soaked
• ½ cup chopped pecans toasted
• Glaze:
• ½ cup powdered sugar
• 1 tbsp almond milk more if needed
• ¼ tsp vanilla extract

Method

 

1. Make Flax Egg: Mix flaxseed and water, let sit for 5–10 minutes to thicken.
2. Preheat Oven: 350°F (175°C). Line a muffin tin with 10–12 liners.
3. Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
4. Add Wet Ingredients: Stir in flax egg, plant milk, oil, and vanilla. Mix until just combined.
5. Fold in Cranberries & Pecans: Gently mix in the cranberries and pecans.
6. Bake: Fill liners ¾ full. Bake for 20–22 minutes or until a toothpick comes out clean.
7. Cool & Glaze: Let muffins cool. Mix glaze ingredients and drizzle over each muffin before serving.

Notes

Use gluten-free flour blend for GF version.

Add orange zest for a holiday twist.

Toast pecans for extra nutty flavor.

Glaze is optional but recommended!