These amazing muffins are bursting with bright red color and a deep, nutty flavor. They are wonderful fresh out of the oven or the next day with a smear of butter. They are wonderful for breakfast or as a side dish at a holiday feast.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
Streusel Topping
23g / 3 tablespoons all-purpose flour
16g / 4 teaspoons sugar
12g / 1 tablespoon packed light brown sugar
2 tablespoons butter, softened
pinch salt
In a food processor, process flour, sugar, brown sugar, butter, and salt until it resembles coarse sand, 6 to 10 pulses. Transfer to a small bowl and set aside until ready to bake.
Batter
baking spray with flour
Prepare a 12-cup muffin tin with baking spray. Preheat oven to 425°F.
113g / 1 cup pecan halves
Bake pecans in oven at 425°F until toasted, about 5 minutes. Remove and let cool enough to handle, about 10 minutes. Transfer to the bowl of a food processor.
204g / 1 cup sugar
Using a food processor, process pecans and sugar until nuts have almost entirely broken down and mixture resembles coarse sand, about 10 2-second pulses. Transfer mixture to a large bowl.
2 large eggs
½ cup whole milk
6 tablespoons butter, melted and cooled slightly
Add eggs, milk, and melted butter to pecan-sugar mixture. Whisk until combined.
166g / 1 ⅓ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon salt
In a separate small bowl, whisk flour, baking powder, and salt. Pour flour mixture into wet ingredients and whisk until just combined.
Set batter aside until thickened, about 30 minutes.
200g / 2 cups fresh cranberries
8g / 1 tablespoon confectioners' sugar
¼ teaspoon salt
In now empty food processor, pulse cranberries, confectioners' sugar, and salt until cranberries are coarsely chopped, about 6 pulses.
Using a spatula, fold cranberry mixture into batter until just combined.
Baking
reserved batter
Using a ¼ cup measure, scoop batter into prepared muffin tin.
reserved streusel topping
Evenly sprinkle streusel topping over muffins, pressing gently into batter to ensure that it sticks.
Bake at 425°F until muffins are golden brown and firm, about 17 to 18 minutes.
Remove from oven and cool muffins in the pan on top of a wire rack for 10 minutes. Remove muffins from tin and cool on wire rack for an additional 10 minutes before serving.
From MakeBetterFood.com. . (makebetterfood.com/recipes/cranberry-pecan-muffins/). Adapted from Cook's Illustrated. (September 2011).
In a food processor, process flour, sugar, brown sugar, butter, and salt until it resembles coarse sand, 6 to 10 pulses. Transfer to a small bowl and set aside until ready to bake.
Prepare a 12-cup muffin tin with baking spray. Preheat oven to 425°F.
Bake pecans in oven at 425°F until toasted, about 5 minutes. Remove and let cool enough to handle, about 10 minutes. Transfer to the bowl of a food processor.
Using a food processor, process pecans and sugar until nuts have almost entirely broken down and mixture resembles coarse sand, about 10 2-second pulses. Transfer mixture to a large bowl.
Add eggs, milk, and melted butter to pecan-sugar mixture. Whisk until combined.
In a separate small bowl, whisk flour, baking powder, and salt. Pour flour mixture into wet ingredients and whisk until just combined.
Set batter aside until thickened, about 30 minutes.
In now empty food processor, pulse cranberries, confectioners' sugar, and salt until cranberries are coarsely chopped, about 6 pulses.
Using a spatula, fold cranberry mixture into batter until just combined.
Using a ¼ cup measure, scoop batter into prepared muffin tin.
Evenly sprinkle streusel topping over muffins, pressing gently into batter to ensure that it sticks.
Bake at 425°F until muffins are golden brown and firm, about 17 to 18 minutes.
Remove from oven and cool muffins in the pan on top of a wire rack for 10 minutes. Remove muffins from tin and cool on wire rack for an additional 10 minutes before serving.
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