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Pecan Cranberry Muffins Recipe

Pecan Cranberry Muffins Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Pecan Cranberry Muffins

Sort By :
blanzrath 243479
Reviewed Feb. 8, 2016

"Not all that great."

TheDix 241655
Reviewed Jan. 13, 2016

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

adamscook 236222
Reviewed Nov. 2, 2015

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

saw-whet 5759
Reviewed Nov. 24, 2014


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!!"

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"

dozer77 5729
Reviewed May. 9, 2012

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

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."

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."

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