Cranberry Pecan Muffins

These Cranberry Pecan Muffins are perfect for the holiday season, but delicious any time of the year! They’re moist, tender, perfectly fluffy, and packed full of chewy dried cranberries and chopped pecans. 

I love muffins and coffee as a quick and easy breakfast. It’s the perfect thing when you want something simple, but still tasty as heck! 

With the holiday season upon us, I can’t get enough of these festive cranberry pecan muffins. The dried cranberry adds a little bit of chewiness while the pecans give a little nutty crunch. Those flavors and textures are made even better nestled in the softest, most delicious muffin you’ll ever have. 

This is a go-to recipe for me and I’m sure it will be for you too! Whip up a big batch and keep them on hand for easy breakfasts or snacks all week long!

Why You’ll Love Cranberry Pecan Muffins

• Easy to make. Just 10 minutes of hands-on time needed before you’re popping a tray of these into the oven. 
• Amazing texture and flavor. Soft, moist, sweet, tart, light, fluffy….it doesn’t get better than this!
• Stores well. Like most muffins, these cranberry pecan muffins can easily be stored on the counter or in the freezer so they’re ready to go whenever you need one! 

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Cranberries: I like to keep it extra simple with dried cranberries! 
• Pecans: Cranberries and pecans are a match made in heaven. Be sure to chop the pecans up so they distribute evenly throughout the muffin batter. 
• All-Purpose Flour: Gives the muffins their structure. 
• Baking Powder and Baking Soda: A combination of leavening agents gives the muffins the perfect amount of lift for a lighter, fluffier texture.
• Sugar: For sweetness, of course. 
• Eggs: The binder that helps hold the muffins together. 
• Milk: Whatever milk you have on hand will work! 
• Salted Butter: If you only have unsalted butter, you can use that and add a pinch of salt to the batter. 

How to Make Cranberry Pecan Muffins

• Step One: In a large bowl, stir together flour, baking powder, baking soda, and sugar. In a second bowl, beat together eggs, milk, and butter. Combine the dry ingredients with the wet ingredients, then mix in the cranberries and pecans.
• Step Two: Portion the batter out into a lined muffin tin, then bake at 350ºF until a toothpick comes out clean. 

Equipment Needed

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• Muffin Tin
• Mixing Bowl
• Hand Mixer

What to Serve with Cranberry Pecan Muffins

These cranberry muffins are the perfect on-the-go breakfast or snack, but you can never go wrong with a platter of muffins for your next sit-down brunch. Here are more breakfast recipes you can serve alongside these muffins:

• Gingerbread Waffles
• Sausage Egg McMuffins
• Banana Bread Overnight Oats
• Quiche Lorraine

Recipe Tips and Tricks

• Line or grease the muffin tin. This makes it so much easier to get them out of the tin once they’re done baking. 
• Don’t over-mix. Over-mixing the batter is one of the main reasons you end up with dense or dry muffins. Mix thoroughly, but only until just combined.
• Test for doneness. The best way to tell if your muffins are done baking is to insert a toothpick into the center of one. If it comes out clean, then they’re ready to go. 

Variations and Substitutions 

• Toast the nuts. Try adding an extra layer of flavor by simply toasting the pecans in a skillet for a couple of minutes before adding them to the muffin batter. 
• Add a topping. Feel free to add some extra texture by finishing the muffins off with brown sugar or an oat streusel topping. You could also add icing once they’re cooled to make them into more of a dessert!
• Use other nuts. No pecans on hand? You can swap them out for chopped walnuts or almonds if preferred.
• Make cranberry orange muffins. Add a citrusy zing to your muffins with a sprinkle of fresh orange zest. 

Storage Instructions

These muffins can be stored in an airtight container or ziplock bag at room temperature for up to 5 days or in the refrigerator for up to a week. 

Can these be frozen?

Yes! To freeze your muffins, let them cool completely, place them into a freezer-safe bag, and store them in the freezer for up to 3 months. 

When you’re ready to enjoy them, simply let them thaw at room temperature or microwave to warm! 

Are Fresh or Dried Cranberries Better for Baking?

While technically you can use either one, I tend to stick to dried cranberries for this recipe. They’re super easy to come by and they add a delicious chewy texture and sweetness to the muffins.

If you do really want to use fresh cranberries, feel free to do so; just keep in mind that they will also release moisture into the muffins as they bake, so they may change the texture slightly.

What is the Secret to Moist Muffins?

The secret to moist muffins is to make sure that you’re not over-measuring your dry ingredients! For the most accurate flour measurement, spoon it into the measuring cup, then gently level it off with your finger. This keeps it loose and fluffy in the measuring cup. If it gets too packed in, then you may end up with too much!  

What is the Secret to High Muffins?

Baking soda and baking powder! These two leavening agents give the muffin batter the lift it needs to create a deliciously light and fluffy texture. 

Cranberry Recipes

• Cranberry White Chocolate Cheesecake
• Cherry Cranberry Pie
• Cranberry Cobbler Dump Cake
• Roasted Brussels Sprout with Cranberries and Bacon
• Cranberry, Coconut and Pistachio Chocolate Bars
• Slow Cooker Cranberry Chicken

Craving more muffins? Try these Caramel Banana Muffins, Pecan Coffee Cake Muffins or Lemon Pound Cake Muffins.

You’ll also like these Banana Raspberry Muffins and Sweet Spiced Pecans.

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