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 with 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 some chewiness, while the pecans give a little nutty crunch. Those flavors and textures are even better nestled in the softest, most delicious muffin you’ll ever have. 

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

Why You’ll Love This Recipe

• Easy to make. Just 10 minutes of hands-on time is needed before you pop a tray of these into the oven. 
• Amazing texture and flavor. Soft, moist, sweet, tart, light, fluffy….it doesn’t get better!
• 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 give the muffins the perfect 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

Follow along to learn 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 and wet ingredients, then mix the cranberries and pecans.

• Step Two: Portion the batter into a lined muffin tin, then bake at 350ºF until a toothpick comes out clean. 

What to Serve with Them

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 getting them out of the tin much easier 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 with brown sugar or an oat streusel topping. You could add icing once cooled to make them 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 You Freeze?

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, 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 want to use fresh cranberries, feel free to do so; remember that they will also release moisture into the muffins as they bake so that they may change the texture slightly.

What is the Secret to Moist Muffins?

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

What is the Secret to High Muffins?

Baking soda and baking powder! These two leavening agents lift the muffin batter 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
• Cranberry Orange Muffins

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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