Pecan Cranberry Muffins Recipe

Name: Pecan Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups fresh cranberries, chopped; 1 ¼ cups sugar, divided; 3 cups all-purpose flour; 4 ½ teaspoons baking powder; ½ teaspoon salt; ½ cup butter or ½ cup margarine; 2 eggs, lightly beaten; 1 cup milk; 1 cup chopped pecans; 1 tablespoon grated lemon peel

Servings: persons

1 ½ cups fresh cranberries, chopped
1 ¼ cups sugar, divided
3 cups all-purpose flour
4 ½ teaspoons baking powder
½ teaspoon salt
½ cup butter or ½ cup margarine
2 eggs, lightly beaten
1 cup milk
1 cup chopped pecans
1 tablespoon grated lemon peel

1
Combine the cranberries and 1/4 cup sugar; set aside.
2
Mix together flour, baking powder and salt and remaining sugar.
3
Cut in the butter until the mixture resembles course crumbs.
4
Combine eggs and milk; stir into flour mixture just until moistened.
5
Fold in pecans, cranberries and lemon peel.
6
Fill greased or paper-lined muffin cups 2/3 full.
7
Bake at 400* for approximately 20-25 minutes or until muffins test done.

1076

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 ½ cups fresh cranberries, chopped, 1 ¼ cups sugar, divided, 3 cups all-purpose flour, 4 ½ teaspoons baking powder, and more.

Yes, Pecan Cranberry 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.

Pecan Cranberry Muffins

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