Best 9 Pecan Cranberry Muffins Recipes

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Pecan cranberry muffins are a delicious and festive treat that are perfect for any occasion. With their moist and fluffy texture, sweet and tangy flavor, and crunchy pecan topping, these muffins are sure to be a hit with everyone. Whether you're looking for a quick and easy breakfast option or a special treat to share with friends and family, pecan cranberry muffins are the perfect choice.

Check out the recipes below so you can choose the best recipe for yourself!

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

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 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 :

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

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-PECAN CORN MUFFINS



Cranberry-Pecan Corn Muffins image

I found a low-fat recipe for corn muffins and added cranberries and pecans to make a wonderful new holiday dish. They have just the right flavor for this time of year. -Lisa Varner, Charleston, South Carolina

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 10

1-3/4 cups yellow cornmeal
3/4 cup all-purpose flour
1-1/4 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups fat-free plain yogurt
1 large egg, room temperature
1/4 cup canola oil
1/4 cup honey
1/2 cup dried cranberries
1/4 cup chopped pecans

Steps:

  • In a large bowl, combine the cornmeal, flour, baking soda and salt. In another bowl, combine the yogurt, egg, oil and honey. Stir into dry ingredients just until moistened. Fold in cranberries and pecans., Coat muffin cups with cooking spray; fill three-fourths full with batter., Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts :

CRANBERRY-PECAN MUFFINS(ATK)



Cranberry-Pecan Muffins(ATK) image

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

3 tablespoons all-purpose flour
4 teaspoons granulated sugar
1 tablespoon light brown sugar, packed
2 tablespoons unsalted butter, cut into 1/2-inch pieces, softened
1 pinch salt
1/2 cup pecan halves
muffins
1 1/3 cups all-purpose flour (6 2/3 ounces)
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups pecan halves, toasted and cooled
1 cup granulated sugar (7 1/2 ounces)
1 tablespoon granulated sugar (7 1/2 ounces)
2 large eggs
6 tablespoons unsalted butter, melted and cooled slightly
1/2 cup whole milk
2 cups fresh cranberries
1 tablespoon confectioners' sugar

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.

FROM THE PANTRY: VEGAN PEAR, CRANBERRY AND PECAN MUFFINS



From the Pantry: Vegan Pear, Cranberry and Pecan Muffins image

You have no eggs or milk of any kind, and your pantry is bare, so baking is out of the question, right? Wrong! These clever muffins use cornstarch instead of eggs and canned-fruit syrup in place of milk. Use whatever nut or dried fruit you have on hand and canned peaches if you don't have pears. No trip to the store for provisions necessary!

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 12 muffins

Number Of Ingredients 14

Cooking spray
1/2 cup pecans, walnuts or almonds
2 cups all-purpose flour
1 tablespoon cornstarch
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon fine salt
One 15.25-ounce can pears packed in syrup
1/2 cup vegetable oil
2/3 cup granulated sugar
2 teaspoons pure vanilla extract
1/2 cup dried cranberries, cherries or raisins
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with muffin liners, and spray with cooking spray.
  • Spread the pecans out on a rimmed baking sheet, and bake until toasted and golden, 8 to 10 minutes. Let cool, and roughly chop.
  • Whisk together the flour, cornstarch, baking powder, cinnamon, ginger and salt in a large bowl.
  • Chop the pears into 1/2-inch pieces, and set aside. Pour the syrup into a liquid measuring cup. Pour off any excess syrup, or add water if needed, to make 3/4 cup.
  • Whisk together the syrup, oil, granulated sugar and vanilla in medium bowl. Pour the mixture into the flour mixture, and add the pears, pecans and 1/4 cup of the cranberries. Gently fold the mixture together until almost completely combined (it's OK if there are a few lumps).
  • Divide the batter evenly among the prepared muffin cups, and press some of the remaining 1/4 cup cranberries into the top of each. Bake until lightly golden and the muffins bounce back when pressed in the center, 25 to 30 minutes. Let cool for a few minutes in the tin, then remove and let cool completely on a rack. Dust with confectioners' sugar before serving.

ZUCCHINI, CRANBERRY AND PECAN MUFFINS



Zucchini, Cranberry and Pecan Muffins image

It's that time of year when my friend's garden is overflowing with giant zucchini's and winter squash. Obliged to take some off of her hands, I decided to make the perfect zucchini muffins. These are simply delicious, and make a great choice in the morning with coffee or tea. If you feel like getting even more creative,...

Provided by Darci Juris

Categories     Savory Breads

Time 40m

Number Of Ingredients 14

2 eggs, beaten
2/3 c unsalted butter, melted
2 tsp vanilla extract
1 Tbsp lemon juice
3 c zucchini, grated
3 c all purpose flour
1/2 tsp nutmeg
2 tsp baking soda
pinch salt
2 tsp cinnamon, ground
1 1/3 c sugar
1 c pecans, in pieces
1 c dried cranberries
2 Tbsp vegetable oil (only if batter is too dry)

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
  • 3. In a separate bowl, combine eggs, butter, vanilla and lemon juice. Toss with the zucchini.
  • 4. Mix wet ingredients into dry. If batter seems to dry and sticky, add the vegetable oil, blend well. Fold in pecans and cranberries.
  • 5. Line muffin pan with muffin cups, or lightly butter or spray with baking oil, each muffin cup. Fill each cup all the way. Bake for 15-20 minutes, or until a toothpick comes out clean. To make a loaf, grease and flour a loaf pan, bake for 30-40 minutes.

Tips:

  • For a sweeter muffin, use light or dark brown sugar instead of granulated sugar.
  • To add a crunchy topping, sprinkle the muffins with chopped pecans or turbinado sugar before baking.
  • For a moist muffin, use sour cream or buttermilk instead of milk.
  • For a gluten-free muffin, use gluten-free flour.
  • To make ahead, prepare the muffin batter and store it in the refrigerator for up to 24 hours. When ready to bake, bring the batter to room temperature before baking.
  • Freeze baked muffins for up to 2 months. To reheat, thaw the muffins at room temperature or microwave them on low power.

Conclusion:

Pecan cranberry muffins are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or a snack. With their moist texture, sweet and tangy flavor, and crunchy topping, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy muffin recipe, give these pecan cranberry muffins a try. You won't be disappointed!

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