PECAN CRANBERRY MUFFINS
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
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.
MOIST CRANBERRY PECAN MUFFINS
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
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
CRANBERRY PECAN STREUSEL MUFFINS
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
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 PECAN MUFFINS
These moist Cranberry Pecan Muffins are the perfect combination of chewy and crunchy. They make a delicious breakfast or snack.
Provided by Judy - RecipesSimple.com
Categories Breakfast
Time 28m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Grease a muffin tin.
- Whisk dry ingredients (flour, sugar, baking powder, salt) together in a large bowl.
- Mix in cranberries and pecans into dry ingredients.
- Whisk milk, butter, and eggs together in a medium bowl.
- Pour the wet ingredients into the bowl of the combined dry ingredients.
- Gently use a spatula to mix the wet and dry ingredients until just combined.
- Pour batter into muffin tin until cups are just over 2/3 full.
- Allow batter to sit for a 5 minutes.
- Bake for 18-20 minutes.
- Remove from pan and allow to cool.
CRANBERRY PECAN MUFFINS
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
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 MUFFINS
This recipe originally comes from a cookbook titled "The Dehydrator Bible" by Jennifer MacKenzie, Jay Nutt and Don Mercer. I have changed it just a tad to suit my tastes! I use my own home-dried unsweetened cranberries and home-canned unsweetened applesauce in this recipe and the result is a wonderfully moist muffin that is not too sweet with refreshing tart bites whenever you bite into a cranberry! The thing that I love most about cranberries is their tartness and so I hate the commercial dried cranberries that are sweetened but you could easily substitute them if you like them better!
Provided by anonymous
Categories Breakfast
Time 1h
Yield 12 Large Muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a medium-sized heatproof mixing bowl combine the cranberries and the boiling water; let stand for 30 minutes until cranberries have plumped up and are soft and the water has cooled down considerably.
- Meanwhile, preheat the oven to 375°F.
- In a large bowl, combine flours, baking powder and soda, salt and ginger. Set aside.
- Stir brown sugar, egg, applesauce, and oil into the cranberry mixture. Add to the dry ingredients all at once and stir just until moistened. Stir in the pecans.
- Spoon batter evenly into a prepared muffin pan (I would recommend using paper liners!). Bake for 25 minutes or until tops are firm to the touch and lightly browned.
- Let cool in the pan placed on a wire rack for 10 minutes. Remove muffins from pan and let cool on the rack completely.
Nutrition Facts : Calories 263.1, Fat 11.9, SaturatedFat 1.1, Cholesterol 15.5, Sodium 221.1, Carbohydrate 36.9, Fiber 2.8, Sugar 15.9, Protein 4.4
CRANBERRY-PECAN MUFFINS(ATK)
If fresh cranberries aren't available, substitute frozen: Microwave them in a bowl until they're partially but not fully thawed, 30 to 45 seconds.
Provided by Coppercloud
Categories Quick Breads
Time 1h2m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 18
Steps:
- FOR THE STREUSEL: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Process flour, granulated sugar, brown sugar, butter, and salt in food processor until mixture resembles coarse sand, 4 to 5 pulses. Add pecans and process until pecans are coarsely chopped, about 4 pulses. Transfer to small bowl; set aside.
- FOR THE MUFFINS: Spray 12-cup muffin tin with baking spray with flour. Whisk flour, baking powder, ¾ teaspoon salt together in bowl; set aside.
- Process toasted pecans and granulated sugar until mixture resembles coarse sand, 10 to 15 seconds. Transfer to large bowl and whisk in eggs, butter, and milk until combined. Whisk flour mixture into egg mixture until just moistened and no streaks of flour remain. Set batter aside 30 minutes to thicken.
- Pulse cranberries, remaining ¼ teaspoon salt, and confectioners' sugar in food processor until very coarsely chopped, 4 to 5 pulses. Using rubber spatula, fold cranberries into batter. Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups, slightly mounding in middle. Evenly sprinkle streusel topping over muffins, gently pressing into batter to adhere. Bake until muffin tops are golden and just firm, 17 to 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin on wire rack, 10 minutes. Remove muffins from tin and cool for at least 10 minutes before serving.
CRANBERRY-PECAN MUFFINS
Provided by Molly O'Neill
Categories dessert, side dish
Time 45m
Yield Eighteen muffins
Number Of Ingredients 11
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
PEACH AND CRANBERRY MUFFINS
A great way to use up peaches. Add cranberries for color and taste, and sprinkle brown sugar on top before baking, if desired.
Provided by Greenflowers
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- Whisk 3 cups flour, cinnamon, baking soda, and salt together in a large bowl. Stir white sugar, applesauce, and eggs together in another bowl. Add sugar mixture to flour mixture and stir until batter is just combined. Fold peaches and cranberries into batter. Spoon batter into prepared muffin cups.
- Stir brown sugar and 2 tablespoons flour together in a small bowl. Sprinkle brown sugar mixture over the tops of the muffins.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 10 minutes before transferring muffins to a wire rack to cool completely.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 35.1 g, Cholesterol 23.3 mg, Fat 0.8 g, Fiber 1.7 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 159.9 mg, Sugar 20.6 g
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