Pecan Cranberry Muffins

Teresa Ambra

These festive and elegant muffins are filled with pecans, cranberries and lemon zest providing spectacular flavor. They're great for holiday baking.

5 from 1 vote

Prep Time 25

Cook Time 25

Total Time 50

Course Breads, Rolls and Muffins

Cuisine American

Servings

1 1/2 cups Ocean Spray fresh cranberries or frozen
2 cups sugar divided
3 1/2 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
4 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter cold
2 large eggs lightly beaten
1 cup milk
1 cup chopped pecans
1 tbsp. lemon peel grated

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.

NOTE: By starting these muffins at a higher temperature and then reducing the heat, the muffins will rise and not fall flat.

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