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Cranberry Pecan Muffins Recipe

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I often serve these colorful muffins when my United Methodist circle meets at my home. They are always a hit.

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Cranberry Pecan Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 16 Servings

15 20 35

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup (8 ounces) sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup coarsely chopped fresh or frozen cranberries
1/2 cup chopped pecans
TOPPING:
2 tablespoons sugar
1/8 teaspoon ground nutmeg

Directions

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Fold in sour cream. Combine the flour, baking powder, baking soda, nutmeg and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.
Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 16 muffins.

Nutritional Facts 1 serving (1 each) equals 230 calories, 12 g fat (6 g saturated fat), 52 mg cholesterol, 175 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cranberry Pecan Muffins in Best of Country Breads , p21

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Cranberry Pecan Muffins

Cranberry Pecan Muffins

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Reviewed on Feb. 06, 2013 by dozer77

They are very moist and really easy to make.I used frozen cranberries and lots of pecans.

Reviewed on Feb. 27, 2012 by RachelElsa

Fluffy and delicious. I used the pecans as part of the topping rather than folding them into the batter, but otherwise folowed the recipe exactly.

Reviewed on Oct. 01, 2011 by MaryNelson

Yes, but I always switch out the cranberries and the pecans. I used sun dried cherries and walnuts instead. Delish! I tried this recipe with the cranberries and the pecans, but the cherries and walnut provide more flavor. The sweetness of the cherries just burst in your mouth!