Pecan Cranberry Muffins Recipe

4.5 10 11
Pecan Cranberry Muffins Recipe
Pecan Cranberry Muffins Recipe photo by Taste of Home
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Pecan Cranberry Muffins Recipe

Read Reviews
4.5 10 11
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
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 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 large eggs, lightly beaten
  • 1 cup whole milk
  • 1 cup chopped pecans
  • 1 teaspoon grated lemon zest

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 zest 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.
Originally published as Pecan Cranberry Muffins in Taste of Home December/January 1995, p33

Nutritional Facts

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

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  • 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 large eggs, lightly beaten
  • 1 cup whole milk
  • 1 cup chopped pecans
  • 1 teaspoon grated lemon zest
  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 zest 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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Reviews forPecan Cranberry Muffins

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agalleske User ID: 3525705 256122
Reviewed Oct. 30, 2016

"Not impressive at all with the flavor. Wouldn't make again."

MY REVIEW
blanzrath User ID: 8429131 243479
Reviewed Feb. 8, 2016

"Not all that great."

MY REVIEW
TheDix User ID: 607421 241655
Reviewed Jan. 13, 2016

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

MY REVIEW
adamscook User ID: 7795459 236222
Reviewed Nov. 2, 2015

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

MY REVIEW
saw-whet User ID: 2849135 5759
Reviewed Nov. 24, 2014

"excellent!"

MY REVIEW
elvisfan73 User ID: 1272261 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 User ID: 6814682 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 User ID: 5241414 5729
Reviewed May. 9, 2012

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

MY REVIEW
nelda h. till User ID: 2769024 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 User ID: 1690375 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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