Cranberry Pecan Muffins

NancyC | nancy-c.com
by NancyC | nancy-c.com
24 Muffins
40 min

I love baking with fresh cranberries and these Cranberry Pecan Muffins are a great way to use them! I added some orange extract to give these muffins a subtle orange flavor, and you could also add orange zest if you wanted to.



These muffins bake up with nice rounded tops and have lots of cranberries and pecans in every bite! These are great for a holiday breakfast or brunch, or for anytime in the fall or winter, for that matter. They also make a nice snack or dessert if you’re wanting something a little less sweet. You could probably substitute dried cranberries for the fresh, but I’ve always made these with fresh—I like their slightly sweet, tart flavor!

Cranberry Pecan Muffins
Recipe details
  • 24  Muffins
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
Show Nutrition Info
Hide Nutrition Info
Ingredients
  • 4 cups unbleached all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups milk
  • 1/2 cup (1 stick) butter, melted
  • 1 teaspoon pure orange extract
  • Optional: 2 teaspoons orange zest
  • 2 large eggs, lightly beaten
  • 2 1/2 cups chopped fresh cranberries (or substitute dried cranberries)
  • 3/4 cup chopped pecans
Instructions
Preheat oven to 350˚F. Line 24 muffin tins with paper liners; set aside.
In large bowl, blend flour, sugar, baking powder, and salt; set aside.
In medium-size bowl, mix milk, butter, orange extract, and eggs.
Add the wet mixture to the flour mixture, stirring until just combined.
Fold in chopped cranberries and pecans and stir until evenly distributed in batter (be careful not to over-mix). Batter will be thick!
Spoon batter into the lined muffin cups. Bake at 350˚F for 22 to 25 minutes or until toothpick inserted in center comes out clean.
Cool muffins in pans for a few minutes, then remove and cool completely on wire rack, or serve warm.
NancyC | nancy-c.com
Want more details about this and other recipes? Check out more here!
Go
Comments
Next
More Recipes
Goat Cheese Scrambled Eggs
Brunch and Batter/ Jennifer Brunch and Batter/ Jennifer
Irish Coffee Cake
Amy Manes Amy Manes
How to Make Box Brownies Better
Katelyn | Sugary Logic Katelyn | Sugary Logic
Cranberry Pecan Chicken Salad
Midwestern HomeLife Midwestern HomeLife
Easy Apple Cranberry Pecan Chicken Salad
Supermom Shuffles Cooking Supermom Shuffles Cooking
Iced Orange Cranberry Muffins
Belle Jaeger Belle Jaeger
Banana Pecan Muffins
Brunch and Batter/ Jennifer Brunch and Batter/ Jennifer
Autumn Apple And Pecan Salad
Jen Svendsen| Midwest Life and Style Jen Svendsen| Midwest Life and Style
Million Dollar Spaghetti Recipe
Debi Murray Debi Murray
Old Bay French Toast
Nicole - The Yummy Muffin Nicole - The Yummy Muffin
Crispy Focaccia Bread With Garlic Herb Oil
Estelle Chait Estelle Chait
Enchilada Lentil Casserole
Becca Becca
Copycat Olive Garden Bread Machine Breadsticks
Missy | Graceful Little Honey Bee Missy | Graceful Little Honey Bee
Oven-Baked Sheet Pan Chicken Quesadillas
Missy | Graceful Little Honey Bee Missy | Graceful Little Honey Bee
Apple Fritter Bread
Becky at The Bake Dept Becky at The Bake Dept
Easy 3 Ingredient Banana Bread Recipe
Jessica Perkins Jessica Perkins
The Secret Ingredient for the Best Deviled Eggs
Sunny Side Design Sunny Side Design
Easy Brisket Macaroni & Cheese Casserole
Barbara Curry Barbara Curry
About Privacy Terms Guidelines Support Advertise
© 2024  Foodtalkdaily.com By Hometalk Inc.