Desserts

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!
Cranberry Pecan Muffins - The best holiday breakfast! Whip these up for Thanksgiving or Christmas morning.

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.

Cranberry Pecan Muffins - The best holiday breakfast! Whip these up for Thanksgiving or Christmas morning.

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.

Cranberry Pecan Muffins - The best holiday breakfast! Whip these up for Thanksgiving or Christmas morning.

What are some of your favourite cranberry recipes?

Cranberry Pecan Muffins - The best holiday breakfast! Whip these up for Thanksgiving or Christmas morning.

Cranberry Pecan Muffins

Cranberry Pecan Muffins

Yield: 12
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

The best holiday breakfast! Whip these up for Thanksgiving or Christmas morning.

Ingredients

  • 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

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, stir together flour, baking powder, baking soda and sugar.
  3. In a second bowl, beat eggs, milk and butter. Combine dry ingredients with wet ingredients and stir to combine. Mix in cranberries and pecans.
  4. Fill muffin cups 3/4 full. Bake for 20 to 25 minutes, until a toothpick comes out clean.
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

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Stacie Vaughan

Stacie is the mom of two girls and lives in Ontario, Canada. She enjoys cooking/baking, photography, reading, DIY and is fueled by lots of coffee!

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