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
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
Reviews
Not impressive at all with the flavor. Wouldn't make again.
Not all that great.
Great recipe, wonderful blend of sweet and tangy flavors.
Wonderful. I made them for a party, and everyone loved them!
excellent!
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!!
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
One word to describe these muffins...DELICIOUS!!
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.
Excellent muffins with a light, almost airy texture. The cranberries and lemon peel give the muffins a bright, crisp-tart flavor.