CRANBERRY-PECAN MUFFINS
Provided by Molly O'Neill
Categories dessert, side dish
Time 45m
Yield Eighteen muffins
Number Of Ingredients 11
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
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Tiffanie Little
[email protected]I substituted walnuts for pecans and they turned out great! The muffins were moist and flavorful.
Nora Mochi
[email protected]These muffins were dense and dry. I think I overmixed the batter.
danyal khan
[email protected]I'm not a big fan of cranberries, but these muffins were still really good. The pecans and the muffin batter balanced out the tartness of the cranberries perfectly.
Lucy Carlson
[email protected]These muffins were a little too sweet for my taste, but overall they were still good.
Shani Haq
[email protected]I followed the recipe exactly and the muffins turned out perfectly. They were light and fluffy with a tender crumb. I will definitely be making these again.
Charlien Strydom
[email protected]These muffins were easy to make and tasted delicious. I would definitely recommend them to others.
Azonaba
[email protected]I substituted walnuts for pecans and they turned out great! The muffins were moist and flavorful.
Paul Sagote
[email protected]These muffins were dense and dry. I think I overmixed the batter.
Mans Stha
[email protected]I made these muffins for a brunch party and they were a huge hit. Everyone loved them! I will definitely be making them again.
Khan Zar
[email protected]These muffins were a little too sweet for my taste, but they were still good. I think next time I'll use less sugar.
Edi Torres
[email protected]I'm not a big fan of cranberries, but I loved these muffins. The pecans and the muffin batter balanced out the tartness of the cranberries perfectly.
Md Jebun
[email protected]These muffins were easy to make and tasted delicious. I used fresh cranberries and pecans, and they added a wonderful flavor to the muffins.
cristoval garza
[email protected]I followed the recipe exactly and the muffins turned out perfectly. They were light and fluffy with a tender crumb. The cranberries and pecans gave them a nice flavor and texture.
Jawni Lilly
[email protected]These muffins were a hit! They were moist and flavorful, with the perfect balance of sweetness and tartness. The cranberries and pecans added a nice crunch and texture. I will definitely be making these again.