Cranberry-Pecan Muffins Recipe

Name: Cranberry-Pecan Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350 degrees.
2
Grind 3/4 cup of the pecans in a food processor and set aside.
3
Chop the rest and set them aside.
4
Butter 18 muffin cups very well.
5
Using an electric mixer, cream the butter and 1 1/2 cups of sugar together.
6
Mix in the orange zest.
7
Add the eggs 1 at a time.
8
Mix in vanilla.
9
In a separate bowl, stir together the flour, baking powder, salt and ground pecans.
10
Add the flour mixture to the butter mixture alternately with the milk, mixing just to combine.
11
Gently stir in the cranberries and the chopped pecans.
12
Divide the batter among the muffin cups and sprinkle with the remaining 2 tablespoons of sugar.
13
Bake until the tops spring back when touched in the center, about 30 minutes.
14
Let cool in tins slightly before turning out onto a rack to cool completely.

1335

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Cranberry-Pecan Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry-Pecan Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions