Warm up your kitchen and your taste buds with these delightful muffins packed with the goodness of cranberries and pecans. Our Cranberry Pecan Muffins are not only irresistibly tasty but also incredibly easy to prepare, making them a perfect baking project for both novice and seasoned bakers alike.
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On a chilly autumn weekend, my family gathered around the kitchen table, floured hands and laughing eyes, waiting to see who would sneak leftover pecans the fastest. These cranberry pecan muffins bring us together, capturing the warmth and love that we share during our baking adventures. Whenever the sweet, nutty aroma fills the house, we’re reminded of those cozy days and the simple joys of home baking.
Why You’ll Love This Recipe
This recipe stands out with its perfectly balanced taste—a subtle tartness from cranberries melded with the smooth, nutty flavor of pecans. It’s a versatile treat, great for breakfast or a tea-time snack. Plus, the ingredients are pantry-friendly and require minimal prep time, making it easy to whip up a batch whenever the craving strikes.
Ingredients Notes
Here’s what you’ll need to get started:
- Cranberries: Opt for fresh or frozen cranberries for the best flavor. Dried cranberries can also be used but soak them in water for a few minutes to plump them up.
- Pecans: Toasting the pecans before adding them to the batter enhances their flavor. Substitute with walnuts if preferred.
- Flour: All-purpose flour works perfectly, but you can mix with whole wheat flour for added fiber.
- Milk: Any type of milk is fine, including non-dairy options like almond or soy milk.
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
Step 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure all dry ingredients are thoroughly combined.
Step 3
In a separate bowl, mix together the milk, melted butter, and beaten egg until well blended. Pour the wet ingredients over the dry ingredients and stir until just combined.
Step 4
Add the cranberries and pecans to the batter. Gently fold them in to avoid crushing the berries.
Step 5
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Storage Options
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual muffins in plastic wrap and place them in a freezer-safe bag for up to 3 months. To reheat, defrost overnight in the refrigerator or warm them in a preheated oven at 350°F (175°C) for about 10 minutes.
Variations & Substitutions
Feel free to experiment with the recipe to suit your needs. Use gluten-free flour blends if you require gluten-free muffins. For a sweeter version, add a touch of orange zest or vanilla extract. Replace pecans with chocolate chips for a kid-friendly twist.
Serving Suggestions
These muffins are perfect for breakfast with a dollop of cream cheese or drizzled with warm honey. Pack them for a picnic or enjoy them with your afternoon coffee. They make a delightful addition to any brunch spread or as a holiday gift to neighbors.
Frequently Asked Questions
Can I use dried cranberries? Yes, if using dried cranberries, it’s recommended to soak them in warm water for about 10 minutes before adding them to the batter. This restores some moisture lost during the drying process, ensuring plump and tasty fruit pieces.
What can I substitute for pecans? Walnuts are a great alternative to pecans and offer a similar nutty flavor. If you have a nut allergy, try using sunflower seeds or pumpkin seeds for crunch without the allergens.
How can I make these muffins vegan? To make these muffins vegan, replace the butter with a vegan alternative like coconut oil or margarine. Use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) in place of the egg and opt for plant-based milk.
Cranberry Pecan Muffins
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup sugar
- 1 cup cranberries fresh or frozen
- 0.25 cup pecans chopped
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 large egg
- 0.5 cup milk
- 0.25 cup melted butter cooled slightly
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the egg, milk, and melted butter, and stir until just combined.
- Fold in the cranberries and chopped pecans.
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
- Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
