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!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Step 3

In a separate medium bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.

Step 4

Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together with a spatula until just combined; do not overmix.

Step 5

Fold in the chopped cranberries and pecans, ensuring they are evenly distributed in the batter.

Step 6

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.

Step 7

Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

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.

Step 9

Serve warm or at room temperature. Enjoy your Cranberry Pecan Muffins with coffee, tea, or by themselves!

Nutrition Facts

Serving size	(1166.9g)

Amount per serving	% Daily Value*
Calories	3348.9

Total Fat 172.5g	0%
Saturated Fat 71.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 646.8mg	0%
Sodium 2306.9mg	0%
Total Carbohydrate 416.5g	0%
Dietary Fiber 24.5g	0%
Total Sugars 199.0g
Protein 53.9g	0%

Vitamin D 160.5IU	0%
Calcium 423.0mg	0%
Iron 15.7mg	0%
Potassium 1262.8mg	0%

*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.

Source of Calories

Fat: 45.2%

Protein: 6.3%

Carbs: 48.5%