NEXT RECIPE >

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

Pecan Cranberry Muffins Recipe

Read Reviews
4.5 9 10
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 each: 241 calories, 11g fat (4g saturated fat), 39mg cholesterol, 231mg sodium, 33g carbohydrate (16g sugars, 2g fiber), 4g 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


Reviews for Pecan Cranberry Muffins

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
blanzrath 243479
Reviewed Feb. 8, 2016

"Not all that great."

MY REVIEW
TheDix 241655
Reviewed Jan. 13, 2016

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

MY REVIEW
adamscook 236222
Reviewed Nov. 2, 2015

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

MY REVIEW
saw-whet 5759
Reviewed Nov. 24, 2014

"excellent!"

MY REVIEW
elvisfan73 5731
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
dalbailey 4704
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
dozer77 5729
Reviewed May. 9, 2012

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

MY REVIEW
nelda h. till 4491
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
chackel 3463
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."

Loading Image