I had some frozen cranberries on hand so I decided to give this Cranberry Pecan Muffins Recipe a try. In all honesty I didn’t think it was going to be that good, but what a surprise they are delicious!!
if you have fresh or frozen cranberries on hand give this one a try.
- Streusel Topping
- 2 ½ tablespoons all-purpose flour
- 1 ½ teaspoons butter
- 1 tablespoon brown sugar (packed)
- 1 tablespoon granulated sugar
- pinch of salt
- 3 tablespoon chopped pecans
- 6 tablespoons all-purpose flour
- ¼ teaspoon baking powder
- ½ cup pecans (toasted and cooled)
- ¼ cup granulated sugar
- 1 large egg (room Temperature)
- 3 tablespoons milk
- 1 ½ tablespoons butter (melted)
- ½ cup fresh cranberries
- 1 teaspoon confections sugar
- Directions for topping
- In a small bowl mix together the flour, butter, brown sugar, salt, and granulated sugar until mixture resembles wet sand. (a fork works good for this or use your hands) Mix in the pecans and set aside.
- In a medium size bowl whisk together the flour, baking powder, and ¼ teaspoon salt; set aside.
- Place the pecans and sugar in a food processor and process until mixture resembles coarse sand.; and place mixture in a large bowl.
- Mix in the egg, milk, and melted butter until thoroughly combined. Add the flour and mix until just moist; set aside 30 minutes until thickened.
- While batter is resting preheat oven to 375F and spray 4 muffin cups with cooking spray. Place cranberries, confections sugar, and a pinch of salt in the food processor and process until coarsely chopped.
- Mix the cranberry mixture into the muffin batter and divide the batter equally among the 4 cups. Top evenly with the Streusel topping and bake for 18 – 20 minutes or until golden brown and a tooth pick inserted comes out clean.
- Let cool for 10 minutes on a wire rack, remove from tin, and cool for at least another 10 minutes before serving.
Adapted from Cooking for 2 Cookbook – Cooks Country