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

Pecan Cranberry Muffins Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 18 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Bake at 400° for 20-25 minutes or until muffins test done. Yield: about 1-1/2 dozen.
Originally published as Pecan Cranberry Muffins in Taste of Home December/January 1995, p33

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.

Reviews for Pecan Cranberry Muffins

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Jan. 5, 2014

I added one teaspoon vanilla extract and used 1/2 teaspoon lemon extract instead of the grated lemon peel. Was very simple to make and turned out great!! Will absolutely make again!!

MY REVIEW
Reviewed Aug. 23, 2012

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

MY REVIEW
Reviewed May. 9, 2012

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

MY REVIEW
Reviewed May. 31, 2011

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.

MY REVIEW
Reviewed Nov. 7, 2010

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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