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
Made these today with a few changes. Did not have whole milk so I used half yogurt and half skim milk. Also ground lightly the cranberries and sugar. They were delicious.
These turned out fairly well, but they were not as moist as I would have liked them to be. I liked the addition of the citrus flavor with the lemon zest as well as the added texture with the pecans.
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!!