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

Pecan Cranberry Muffins Recipe

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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


  • 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 each: 241 calories, 11g fat (4g saturated fat), 39mg cholesterol, 231mg sodium, 33g carbohydrate (16g sugars, 2g fiber), 4g protein


  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

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Reviewed Feb. 8, 2016

"Not all that great."

Reviewed Jan. 13, 2016

"Great recipe, wonderful blend of sweet and tangy flavors."

Reviewed Nov. 2, 2015

"Wonderful. I made them for a party, and everyone loved them!"

Reviewed Nov. 24, 2014


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!!"

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