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Pecan Cranberry Muffins

 Pecan Cranberry Muffins
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
18 ServingsPrep: 15 min. Bake: 20 min.

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

Directions

  • 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.
  • 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.
  • Bake at 400° for 20-25 minutes or until muffins test done.
  • Yield: about 1-1/2 dozen.
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.