Pecan Cranberry Muffins Recipe

Pecan Cranberry Muffins Recipe Pecan Cranberry Muffins Recipe photo by Taste of Home Rating 5

When you want a little something extra for breakfast, serve these muffins - you'll get requests for seconds. I store them in the freezer and reheat them when we want them.—Suzanne McKinley, Lyons, Georgia

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Pecan Cranberry Muffins Recipe
  • Prep: 15 min. Bake: 20 min.
  • Yield: 18 Servings
15 20 35

Ingredients

  • 1-1/2 cups chopped fresh or frozen cranberries
  • 1-1/4 cup sugar, divided
  • 3 cups all-purpose flour
  • 4-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1 cup chopped pecans
  • 1 teaspoon grated lemon peel

Directions

  • In a bowl, toss cranberries with 1/4 cup sugar; set aside. Combine flour, baking powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse crumbs.
  • Combine eggs and milk; stir into flour mixture just until moistened. Fold in pecans, lemon peel and cranberries. Fill greased or paper-lined muffin cups two-thirds full.
  • Bake at 400° for 20-25 minutes or until muffins test done. Yield: about 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 241 calories, 11 g fat (4 g saturated fat), 39 mg cholesterol, 231 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Pecan Cranberry Muffins in Taste of Home December/January 1995, p33

Tip

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 Pecan Cranberry Muffins

Pecan Cranberry Muffins Recipe

Pecan Cranberry Muffins

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(1-4) of 4 reviews

Reviewed on Aug. 23, 2012 by dalbailey

these were excellent i used a package of cranberries/blueberries and didn't add the 1/4 c of sugar as they are sweet no nuts otherwise the same my grandchildren loved them i will make this again and again

Reviewed on May. 09, 2012 by dozer77

One word to describe these muffins...DELICIOUS!!

Reviewed on May. 31, 2011 by nelda h. till

These are addictive--soooo good! Had to substitute walnuts for pecans and added a little lemon juice instead of grated lemon peel. Will make exactly by recipe next time.

Reviewed on Nov. 07, 2010 by chackel

Excellent muffins with a light, almost airy texture. The cranberries and lemon peel give the muffins a bright, crisp-tart flavor.

 
 

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