Cranberry Pecan Muffins
I love a muffin and a coffee as a quick and easy breakfast. It’s great when you need to grab and go. With the holiday season now upon us, I’m enjoying these festive Cranberry Pecan Muffins. I had a bunch of dried cranberries to use up so I figured why not try them in a muffin? Delish!
The dried cranberries add a little bit of chewiness while the pecans give an added crunch. The muffins aren’t overly sweet which is one reason why I like eating them for breakfast.
If you’re not a fan of pecans, use a different nut or leave them out altogether. They’ll still taste yummy.
I have a few other cranberry recipes for you to try including my Roasted Brussels Sprout with Cranberries and Bacon, Cranberry, Coconut and Pistachio Chocolate Bars and Slow Cooker Cranberry Chicken. Craving more muffins? Try these Lemon Pound Cake Muffins.
What are some of your favourite cranberry recipes?
- 1 cup dried cranberries
- 1/2 cup pecans, chopped
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 cup sugar
- 2 eggs
- 1 cup milk
- 1/4 cup butter, melted
- Preheat oven to 350F.
- In a large bowl, stir together flour, baking powder, baking soda and sugar.
- In a second bowl, beat eggs, milk and butter. Combine dry ingredients with wet ingredients and stir to combine. Mix in cranberries and pecans.
- Fill muffin cups 3/4 full. Bake for 20 to 25 minutes, until a toothpick comes out clean.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 252Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 228mgCarbohydrates: 41gFiber: 2gSugar: 22gProtein: 4g