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Pecan Cranberry Muffins

Pecan Cranberry Muffins recipe image
These Pecan Cranberry Muffins are the perfect balance of sweet and tart, offering a tender crumb that feels light yet satisfying. The addition of chopped pecans provides a delightful crunch that contrasts beautifully with the soft, moist texture of the muffin. Bright lemon zest cuts through the richness, while the cranberries add a festive pop of color and flavor. Ideal for weekend brunches, holiday gatherings, or as a comforting afternoon snack with a cup of coffee, these muffins bring a homemade warmth to any occasion. They are easy to prepare using pantry staples, making them a reliable favorite for both novice and experienced bakers alike.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 277.2
Dietary: Vegetarian
Description
These Pecan Cranberry Muffins are the perfect balance of sweet and tart, offering a tender crumb that feels light yet satisfying. The addition of chopped pecans provides a delightful crunch that contrasts beautifully with the soft, moist texture of the muffin. Bright lemon zest cuts through the richness, while the cranberries add a festive pop of color and flavor. Ideal for weekend brunches, holiday gatherings, or as a comforting afternoon snack with a cup of coffee, these muffins bring a homemade warmth to any occasion. They are easy to prepare using pantry staples, making them a reliable favorite for both novice and experienced bakers alike.
Ingredients
  • 1 1/2 cups
  • 1 cup
  • 4 1/2 teaspoons
  • 1/2 teaspoon
  • 1/2 cup
  • 2 large
  • 1 cup
  • 1 tablespoon
  • 1/2 cup
  • 1 cup
Directions
  1. 1
    Preheat oven to 400&# 194;°F (200ðC). Line a 12-cup muffin tin with paper liners or grease lightly with butter.
  2. 2
    In a small bowl, toss the chopped cranberries with 1 tablespoon of sugar to coat lightly. Set aside.
  3. 3
    In a large bowl, whisk together flour, baking powder, salt, and the remaining sugar.
  4. 4
    Add the softened butter to the dry ingredients. Cut in with a pastry cutter or fork until the mixture resembles coarse crumbs.
  5. 5
    In a separate medium bowl, whisk together the beaten eggs and milk.
  6. 6
    Pour the egg mixture into the flour mixture. Stir gently with a spatula just until the flour is moistened; do not overmix.
  7. 7
    Fold in the lemon peel, chopped pecans, and sugar-coated cranberries until evenly distributed.
  8. 8
    Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. 9
    Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. 10
    Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 277.2kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 4.5mg1%
Total Carbohydrate 72.0g24%
Dietary Fiber 3.1g13%
Sugars 66.6g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, toast the pecans in a dry skillet over medium heat for 3-4 minutes before chopping and adding to the batter.

If using frozen cranberries, do not thaw them before adding to the batter to prevent them from staining the dough.

Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.

For a dairy-free version, substitute the butter with a neutral oil or vegan butter, and use plant-based milk.

Keywords: pecan, cranberry, muffins, baking, breakfast, brunch, lemon, vegetarian, snack, holiday, christmas, thanksgiving, fruit, nut, easy
Read it online: https://www.chefs-mate.com/recipe/pecan-cranberry-muffins/