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 :
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Asmita Chhetri
[email protected]These muffins are a great way to use up leftover cranberries. I always have a few bags of cranberries in my freezer and these muffins are a great way to use them up.
Mudasir channa
[email protected]I'm allergic to nuts, so I omitted the pecans from the recipe. The muffins were still very good.
Charleigh Weber
[email protected]These muffins are perfect for a holiday breakfast or brunch. They're festive and delicious.
Ayoken Teo
[email protected]I added some chopped walnuts to the batter and they added a nice crunch. I also used a mix of white and brown sugar, which gave the muffins a slightly caramelized flavor.
Carren Atsiangi
[email protected]I made these muffins with gluten-free flour and they turned out great! They were just as moist and fluffy as the regular muffins.
Toheeb Aweda
[email protected]I followed the recipe exactly, but my muffins turned out dry. I'm not sure what went wrong.
Noor ullah 313badre
[email protected]These muffins were a little too sweet for my taste, but they were still good.
Yousouf Dusmamodekhan
[email protected]I've made these muffins several times and they always turn out perfect. They're my go-to recipe for a quick and easy breakfast.
Nakimuli Bettinakimuli
[email protected]These muffins were easy to make and turned out great! I used fresh cranberries and they added a lovely tartness to the muffins.
Alice Coleman
[email protected]I'm not a big fan of cranberries, but I really enjoyed these muffins. The pecans added a nice crunch and the muffins were very moist.
Raj Mamunur
[email protected]I made these muffins for a brunch party and they were a huge success! Everyone loved them.
Charmaine Jacobs
[email protected]These muffins were a hit! They were moist and fluffy, with just the right amount of sweetness. The cranberries and pecans added a nice tart and nutty flavor. I'll definitely be making these again.