Cranberry Pecan Muffins Recipe

5 3 3
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Cranberry Pecan Muffins Recipe

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5 3 3
Publisher Photo
I often serve these colorful muffins when my United Methodist circle meets at my home. They are always a hit.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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.
Originally published as Cranberry Pecan Muffins in Best of Country Breads 2000, p21

Nutritional Facts

1 each: 230 calories, 12g fat (6g saturated fat), 52mg cholesterol, 175mg sodium, 28g carbohydrate (15g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Cranberry Pecan Muffins in Best of Country Breads 2000, p21

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Reviews forCranberry Pecan Muffins

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MY REVIEW
dozer77 User ID: 5241414 99745
Reviewed Feb. 6, 2013

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

MY REVIEW
RachelElsa User ID: 6549574 87075
Reviewed Feb. 27, 2012

"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."

MY REVIEW
MaryNelson User ID: 6198827 120453
Reviewed Oct. 1, 2011

"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!"

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