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TEST KITCHEN APPROVED

Pecan Cranberry Muffins

Name: Pecan Cranberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 1-1/2 dozen
Ingredients: 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

TEST KITCHEN APPROVED

11 Reviews

Total Time:Prep: 15 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Suzanne McKinley, Lyons, Georgia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 11, 2022

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

TEST KITCHEN APPROVED

Pecan Cranberry Muffins

11 Reviews Add your review

Yield:about 1-1/2 dozen

Prep:15 min

Cook:20 min

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Ingredients

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

Text Ingredients

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Directions

1
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.

2
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.
3
Bake at 400° for 20-25 minutes or until muffins test done.