Pecan Cranberry Muffins are delicious muffins for breakfast, brunch, snacks, or even dessert! Enjoy the wonderful tastes of cranberries, lemon and pecans in every bite! I love these Pecan Cranberry Muffins from Taste of Home’s annual recipes, 1996. I have made them several times and each time I get rave reviews. They are wonderful to bring to a Sunday school class on Sunday mornings, to an office breakfast, or to share with neighbors. You can whip up this recipe in about 10-15 minutes and have everything baked and ready to go in about 40-45 minutes.
These fruit-filled and tasty muffins are wonderful for breakfast or brunch, and great to make around the holidays because cranberries are so easy to find. I will usually purchase several bags of cranberries before they go out of season and freeze them so I have them available for recipes like this.
I’ve increased the cranberries from 1 1/2 cups to an entire 12-oz. bag, and I’ve also increased the sugar in the recipe to counteract the tartness! Cranberries just explode in this fabulous muffin recipe. Our family loves these easy-to-make muffins, and I believe your family will love them too.
If you’re looking for a wonderful tasting cranberry muffin recipe, this one is it! Pecan Cranberry Muffins are breathtaking and such a wonderful treat for your family.
When I initially posted this recipe just after my blog got started in June 2012, I was using an iPhone 3 for a camera so most of my pictures were dark, blurry and grainy. Therefore, I’ve been going back through all my first year blog pictures and remaking them so I could redo the pictures. I recently remade these muffins (November 2015) for a bunch of girls for breakfast for a Youth Discipleship weekend our church was putting on. Along with Sausage Gravy and Biscuits and some fruit, these lovely muffins were a real crowd pleaser. The girls loved everything I whipped up for them, and I had so much fun making all kinds of tasty treats for them. The next time you want to enjoy a lovely holiday muffin, give Pecan Cranberry Muffins a try.
Pecan Cranberry Muffins are sensational.
Take a basket of these delicious goodies to your next brunch or serve for breakfast.
Each muffin is filled with pecans, cranberries and lemon essence. Serve these wonderful Pecan Cranberry Muffins for your next holiday breakfast. Everyone will want seconds and thirds!
Here’s what I did.
I used these ingredients.
Wash cranberries in a colander. Place in mixing bowl with sugar and stir well.
Place UNBLEACHED all-purpose flour in a bowl. Bleached flour toughens baked goods. Add baking powder and salt. Add remaining sugar. Cut cold butter into mixture with pastry blender. This will take a few minutes until you get all the butter cut in small pieces.
Measure out milk. Beat 2 eggs with the milk. Add milk and egg mixture to flour mixture.
Add chopped pecans, cranberries and grated lemon peel.
Stir ingredients together with a wooden spoon just until barely moistened. Don’t overmix the dough or muffins will turn out tough.
Place muffin liners in muffin tin. Fill muffin tins a little over 3/4 full with cranberry mixture.
Bake the muffins at 425 for 5 minutes. Reduce heat to 350 and continue baking an additional 15-20 minutes. Insert a toothpick in the center of the muffin. When the toothpick comes out clean the muffins are done.
Serve these fantastic Pecan Cranberry Muffins for your next company breakfast.
Pecan Cranberry Muffins are great not only for breakfast or brunch but great for snacks throughout the day, too!
Here’s the recipe.
PECAN CRANBERRY MUFFINS
(Recipe adapted from Taste of Home Annual Recipes Cookbook, 1996)
- 1 ½ cups [url href=”http://www.oceanspray.com/” target=”_blank” title=”ocean spray cranberries”]Ocean Spray[/url] fresh or frozen cranberries
- 2 cups sugar, divided
- 3 1/2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 4 ½ tsp. baking powder
- ½ tsp. salt
- ½ cup cold butter
- 2 eggs, lightly beaten
- 1 cup milk
- 1 cup chopped pecans
- 1 tbsp. grated lemon peel
- Preheat oven to 425°.
- In a bowl, toss cranberries with 1 cup sugar; set aside.
- Combine flour, baking powder, salt and remaining 1 cup 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 about 3/4 full.
- Bake at 425° for 5 minutes.
- Reduce heat to 350° and continue baking an additional 14-18 minutes or until muffins test done with a toothpick.
- Cool in pan for 5 minutes before removing to wire rack to cool completely.
Don’t Pecan Cranberry Muffins look marvelous?
Our family loves these delicious muffins. We’re sure you will treasure this recipe, too.
Better grab one quickly before they all disappear.
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