Cranberry Pecan Muffins

Cranberry Pecan Muffins

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.
  • Prep: 45 min
  • Cook: 25 min
  • Total: 1 hour 10 min
  • Yields 12 muffins
Cranberry Pecan Muffins

Carbohydrate Counts

Carbs-per-gram ratio: 0.3878

Serving Size 92g (about 36g carbs)

Carb calculations Weight Carbs
All purpose flour 23g (18g)
Sugar 16g (16g)
Light brown sugar 12g (12g)
Pecan halves 113g (15g)
Sugar 204g (204g)
Whole milk (7g)
All purpose flour 166g (123g)
Cranberries 200g (22g)
Confectioners' sugar 8g (8g)
Net Weight 1096g (425g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 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 . ( Adapted from Cook's Illustrated. (September 2011).
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