Recipe: Cranberry Pecan Muffins

Recipe: Cranberry Pecan Muffins

Recipe: Cranberry Pecan Muffins

Posted by Hedi Schreiber on

Prep: 45 minCook: 25 minTotal: 1 hour 10 minYields 12 muffinsCranberry Pecan Muffins

Streusel Topping

3 tablespoons all-purpose flour

4 teaspoons sugar

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.


baking spray with flour

Prepare a 12-cup muffin tin with baking spray. Preheat oven to 425°F.

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.

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.

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.

2 cups fresh cranberries

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.


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.

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