Cranberry Pecan Muffins
These delicious cranberry pecan muffins are perfect for breakfast or a snack. Packed with tangy cranberries and crunchy pecans, they are sure to satisfy.
Prep
: 10
Total
: 25 minutes
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.
Notes
Store the muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.