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Pecan Cranberry Muffins | Can't Stay Out of the Kitchen

Pecan Cranberry Muffins

Teresa Ambra
Pecan Cranberry Muffins are some of my favorite muffins for the holiday season. These festive and elegant muffins are filled with pecans, cranberries and lemon zest providing spectacular flavor. They're great for a Thanksgiving, Christmas or New Year's Day breakfast or brunch.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 24
Calories 210 kcal

Equipment

  • 2 12-tin regular muffin pans
  • muffin liners if desired
  • 1 large mixing bowl
  • 1 electric mixer
  • 2 wooden spoons
  • 2 small mixing bowls
  • 1 nut chopper if nuts are not previously chopped
  • measuring cups
  • measuring spoons
  • 1 pastry blender
  • 2 wire cooling racks

Ingredients
  

  • 1 1/2 cups fresh cranberries or frozen
  • 2 cups granulated sugar divided use
  • 3 1/2 cups 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 (1 stick)
  • 2 large eggs lightly beaten
  • 1 cup 2% milk
  • 1 cup pecans chopped (measure after chopping
  • 1 tbsp. lemon peel grated

Instructions
 

  • Preheat oven to 425°.
  • Grease muffin tins or line with paper liners; spray each liner with cooking spray.
  • In a small bowl, toss cranberries with 1 cup granulated sugar; set aside.
  • Combine flour, baking powder, salt and remaining 1 cup granulated sugar in a large mixing bowl.
  • Cut in butter until the mixture resembles coarse crumbs.
  • Combine eggs and milk in a separate mixing bowl with a whisk.
  • 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.

Notes

NOTE: By starting these muffins at a higher temperature and then reducing the heat, the muffins will rise and not fall flat.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 210kcalCarbohydrates: 33gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 26mgSodium: 150mgPotassium: 65mgFiber: 1gSugar: 18gVitamin A: 158IUVitamin C: 2mgCalcium: 77mgIron: 1mg
Keyword breakfast, cranberries, lemon, muffins, pecans
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