Cranberry Pecan Streusel Muffins Recipes

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MOIST CRANBERRY PECAN MUFFINS



Moist Cranberry Pecan Muffins image

An adapted recipe that my wife thinks is amazing.

Provided by thompson4808

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 1h10m

Yield 24

Number Of Ingredients 19

½ cup butter, softened
½ cup cinnamon-flavored applesauce
1 cup white sugar
1 cup brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup plain Greek yogurt
¼ cup orange juice
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon salt
1 (6 ounce) package sweetened dried cranberries
½ cup chopped pecans
¼ cup white sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
  • Beat butter, applesauce, 1 cup white sugar, and brown sugar in a large mixing bowl until smooth and creamy. Mix in eggs and vanilla extract, then stir in sour cream, Greek yogurt, and orange juice until thoroughly combined. Whisk flour, baking powder, baking soda, nutmeg, 1/2 teaspoon cinnamon, and salt in a separate bowl. Gently stir the flour mixture into the wet ingredients just until moistened; fold in cranberries and pecans.
  • Spoon batter into prepared muffin cups, filling them 2/3 full. Combine 1/4 cup sugar with 1/2 teaspoon cinnamon in a bowl and sprinkle the cinnamon sugar over the muffins.
  • Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, 20 to 25 minutes. Cool muffins in pans for 10 minutes before turning out to finish cooling on wire racks.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 40 g, Cholesterol 47.3 mg, Fat 9.4 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 193.2 mg, Sugar 22.8 g

PECAN CRANBERRY MUFFINS



Pecan Cranberry Muffins image

When you want a little something extra for breakfast, serve these muffins - you'll get requests for seconds. I store them in the freezer and reheat them when we want them.-Suzanne McKinley, Lyons, Georgia

Provided by Taste of Home

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 10

1-1/2 cups chopped fresh or frozen cranberries
1-1/4 cup sugar, divided
3 cups all-purpose flour
4-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
2 large eggs, lightly beaten
1 cup whole milk
1 cup chopped pecans
1 teaspoon grated lemon zest

Steps:

  • In a bowl, toss cranberries with 1/4 cup sugar; set aside. Combine flour, baking powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse crumbs. , Combine eggs and milk; stir into flour mixture just until moistened. Fold in pecans, lemon zest and cranberries. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 400° for 20-25 minutes or until muffins test done.

Nutrition Facts : Calories 241 calories, Fat 11g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 231mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.

CRANBERRY PECAN MUFFINS



Cranberry Pecan Muffins image

I often serve these colorful muffins when my United Methodist circle meets at my home. They are always a hit.

Provided by Taste of Home

Time 35m

Yield 16 muffins.

Number Of Ingredients 15

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup coarsely chopped fresh or frozen cranberries
1/2 cup chopped pecans
TOPPING:
2 tablespoons sugar
1/8 teaspoon ground nutmeg

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Fold in sour cream. Combine the flour, baking powder, baking soda, nutmeg and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts :

CRANBERRY PECAN STREUSEL MUFFINS



Cranberry Pecan Streusel Muffins image

Cinnamon-nut streusel tops an orange-scented muffin packed with cranberries and pecans-at every altitude, this is an unbeatable combination.

Provided by Susan G. Purdy

Categories     Bake     Muffin     Bread     Berry     Dairy     Fruit     Nut     Breakfast     Brunch     Yogurt     Cranberry     Tree Nut     Almond     Pecan     Walnut     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 24

Topping:
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
Pinch of salt
¼ teaspoon ground cinnamon
1 tablespoon unsalted butter, cut up
¼ cup (1 ounce) pecans or walnuts, finely chopped
Muffins:
½ cup granulated sugar
1 cup cranberries, coarsely chopped
½ cup (2 ounces) pecans or walnuts, chopped
1 teaspoon grated orange zest
1 teaspoon orange extract
1 large egg at room temperature
1 cup plain or orange yogurt, top liquid poured off
4 tablespoons (¼ cup) unsalted butter, melted, or canola oil
2 tablespoons wheat germ
1½ cups unsifted all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
Special Equipment
2½-inch muffin cups; sifter; wooden skewer or cake tester

Steps:

  • Pan preparation:
  • Coat the muffin cups with nonstick vegetable spray (then wipe the top of the pan with a paper towel) or coat with solid shortening.
  • Muffins:
  • Position rack in center of the oven. Preheat oven to 400°F.
  • In a medium bowl, toss together all streusel topping ingredients and pinch everything together with your fingertips to make crumbs. Set aside.
  • Measure the sugar. In another bowl, toss together the cranberries and nuts with the grated orange zest, extract, and 1 tablespoon of sugar. Set aside.
  • In a large bowl, whisk together the egg(s), yogurt or milk, melted butter or oil, the remaining sugar, and the wheat germ. Place a sifter over the bowl and measure the flour, baking powder, baking soda (if using), salt, and cinnamon into it. Stir/sift the dry ingredients onto the wet, add the cranberry-nut mixture, and stir everything together just to blend; don't over-beat.
  • Divide the batter evenly among the muffin cups, filling them nearly full. Sprinkle generously with the streusel crumbs. (Half-fill any empty cups with water.) Bake 20 to 22 minutes (or for the time indicated for your altitude in the chart), or until the muffins are golden brown and well risen and a cake tester inserted in the center comes out clean. Cool slightly on a wire rack, and serve warm.
  • Cooks' Note
  • If you are baking the muffins at high altitude, follow the adjustments below.
  • If baking at 3,000 feet:
  • Increase yogurt to 1 cup minus 2 tablespoons. Increase flour to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda.
  • If baking at 5,000 feet:
  • Increase sugar in muffin batter to ½ cup plus 2 tablespoons. Increase to 2 eggs. Decrease yogurt to 1 cup minus 2 tablespoons. Use ⅓ cup oil, not butter in muffin batter. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
  • If baking at 7,000 feet:
  • Increase sugar in muffin batter to ⅔ cup. Increase to 2 eggs. Decrease yogurt to ¾ cup and add 2 tablespoons water. Use 1/3 cup oil, not butter, in muffin batter. Increase wheat germ to 3 tablespoons. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking powder. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
  • If baking at 10,000 feet:
  • Decrease sugar in muffin batter to ¼ cup plus 2 tablespoons. Replace yogurt with 1 cup whole milk. Use oil, not butter, in muffin batter to retain more moisture. Increase flour in muffin batter to 2 cups minus 2 tablespoons. Omit baking soda. Increase salt in muffin batter to ¾ teaspoon. Place rack in lower third of oven; bake at 425°F for 25-27 minutes.

CRANBERRY STREUSEL MUFFINS



Cranberry Streusel Muffins image

I love cranberries! And now, we can get them all year-round! You can use fresh or frozen cranberries (and you don't even need to thaw them!!). These are also wonderful with some chocolate chips added to the batter.

Provided by Redsie

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

2 tablespoons quick-cooking oats
1 tablespoon flour
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons vegetable oil
1 teaspoon water
3/4 cup granulated sugar
1/2 cup low-fat milk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla
1 cup coarsely chopped cranberries
1 1/3 cups flour
2 teaspoons baking powder

Steps:

  • Preheat the oven to 350°F Spray a 12-cup muffin pan with Pam.
  • Make topping: in a small bowl, stir together oats, flour, brown sugar, cinnamon, oil and water until the mixture is crumbly. Set aside.
  • Make muffins: in a large bowl and using a whisk or electric beaters, combine sugar, milk, oil, egg and vanilla. With a wooden spoon, stir in the cranberries.
  • In another bowl, stir together flour and baking powder. With a wooden spoon, stir the mixture into the cranberry mixture just until everything is combined. Divide the mixture among the prepared muffin cups. Sprinkle topping evenly over top.
  • Bake for 18 to 20 minutes or until a tester inserted into the middle of a muffin comes out dry.

Nutrition Facts : Calories 175.5, Fat 6, SaturatedFat 0.9, Cholesterol 16, Sodium 72.2, Carbohydrate 28.2, Fiber 0.9, Sugar 15.7, Protein 2.5

CRANBERRY-PECAN MUFFINS



Cranberry-Pecan Muffins image

Provided by Molly O'Neill

Categories     dessert, side dish

Time 45m

Yield Eighteen muffins

Number Of Ingredients 11

1 3/4 cups toasted pecans
3/4 cup unsalted butter, softened, plus more for greasing muffin tins
1 1/2 cups plus 2 tablespoons sugar
1 1/2 teaspoons grated orange zest
2 eggs
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons kosher salt
3/4 cup whole milk
2 cups fresh cranberries

Steps:

  • Preheat oven to 350 degrees. Grind 3/4 cup of the pecans in a food processor and set aside. Chop the rest and set them aside. Butter 18 muffin cups very well.
  • Using an electric mixer, cream the butter and 1 1/2 cups of sugar together. Mix in the orange zest. Add the eggs 1 at a time. Mix in vanilla.
  • In a separate bowl, stir together the flour, baking powder, salt and ground pecans. Add the flour mixture to the butter mixture alternately with the milk, mixing just to combine. Gently stir in the cranberries and the chopped pecans.
  • Divide the batter among the muffin cups and sprinkle with the remaining 2 tablespoons of sugar. Bake until the tops spring back when touched in the center, about 30 minutes. Let cool in tins slightly before turning out onto a rack to cool completely.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 197 milligrams, Sugar 20 grams, TransFat 0 grams

CRANBERRY STREUSEL MUFFINS



Cranberry Streusel Muffins image

I participated in a cookbooklet swap a few months ago and found a few books I did not remember I had. This recipe is from the Betty Crocker Bisquick cookbooklet and I believe it could be from October 1998. Cranberries are a favorite of mine and always on the lookout for good recipes.

Provided by lauralie41

Categories     Breads

Time 33m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 7

2 tablespoons brown sugar
1 tablespoon Bisquick baking mix
1/3 cup milk
1 egg
1/2 cup whole berry cranberry sauce
2 cups Bisquick baking mix
2 tablespoons granulated sugar

Steps:

  • Preheat oven to 400 degrees. Grease only the bottom of a 12 muffin baking pan or use paper liners. Mix the brown sugar and 1 tablespoon of Bisquick mix, set aside.
  • In medium bowl, slightly beat milk, egg, and cranberry sauce. Add the 2 cups of Bisquick mix and the granulated sugar and mix until moistened.
  • Fill muffin cups half full and sprinkle with brown sugar mixture that was put aside.
  • Bake 18 minutes or until golden brown. Cool and remove from pan, serve.

Nutrition Facts : Calories 132.9, Fat 3.9, SaturatedFat 1.1, Cholesterol 19, Sodium 276.4, Carbohydrate 22.2, Fiber 0.6, Sugar 11.1, Protein 2.4

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Top Asked Questions

What are cranberry pecan muffins with streusel topping?
These cranberry pecan muffins with streusel topping are bursting with fresh cranberries in every bite. They’re incredibly tender, and they’ll make your kitchen smell amazing while baking.
How do you make a cranberry Muffin?
Combine the flour, baking powder, baking soda, nutmeg and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick comes out clean.
How do you make streusel with cranberries?
Prepare the streusel: in a small bowl, stir together the flour, sugars, salt, and pecans until evenly combined. Use a fork to press in the butter until the mixture is crumbly without any flour patches. Place the cranberries and 2 tablespoons of sugar in a food processor. Pulse a few until very coarsely chopped; think mostly halves or quarters.
How do you make muffins with pecans?
Combine eggs and milk; stir into flour mixture just until moistened. Fold in pecans, lemon zest and cranberries. Fill greased or paper-lined muffin cups two-thirds full.

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