Cranberry Pecan Muffins
Bite into the perfect balance of sweet and tart with these Cranberry Pecan Muffins, a delightful treat that’s bursting with seasonal flavors. Featuring juicy, tangy cranberries and crunchy pecans folded into a buttery, tender crumb, these muffins are a welcome addition to breakfast tables or afternoon snack breaks. Each muffin is lightly sweetened with granulated sugar, and a sprinkle of optional turbinado sugar on top adds a delightful crunch. This easy recipe comes together in just 20 minutes of prep time and delivers 12 bakery-style muffins with golden tops and irresistible texture. Perfect for using fresh or frozen cranberries, these muffins pair beautifully with a hot cup of coffee or tea, making them a great choice for holiday mornings or cozy gatherings. Whether you're looking for a festive bake or a flavorful make-ahead treat, these Cranberry Pecan Muffins are sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted and cooled
- 0.75 cups Milk
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1.25 cups Fresh or frozen cranberries, roughly chopped
- 0.75 cups Pecans, chopped
- 2 tablespoons Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together with a spatula until just combined; do not overmix.
Fold in the chopped cranberries and pecans, ensuring they are evenly distributed in the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 of the way full. If desired, sprinkle the tops with turbinado sugar for added crunch.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Cranberry Pecan Muffins with coffee, tea, or by themselves!
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 16.2 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 89 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
