Cranberry-Pecan Muffins

By Addie

Cranberry-nut muffins can make a quick and hearty breakfast, but all too often they are dense and leaden, with an overwhelming sour berry flavor and soggy nuts distributed haphazardly throughout. We wanted a moist, substantial muffin accented—not overtaken—by tart cranberries and toasted, crunchy nuts. Mixing the batter by hand was quick and gave our muffin enough structure to accommodate the fruit and nuts. Grinding the nuts and using them in place of some of the flour added complexity; to compensate for the smaller amount of gluten, we let the batter rest. Chopping the berries and tossing them with a little sugar toned down their tartness. Finally, a streusel topping added back the crunch lost from grinding up the nuts.

If fresh cranberries aren't available, substitute frozen: Microwave them in a bowl until they're partially but not fully thawed, 30 to 45 seconds. Makes 12 muffins

Ingredients

• 3 tablespoons all-purpose flour
• 4 teaspoons granulated sugar
• 1 tablespoon packed light brown sugar
• 2 tablespoons unsalted butter, cut into 1/2-inch pieces, softened
• 1 Pinch salt
• 1/2 cup pecan halves
• Muffins
• 1 1/3 cups (6 2/3 ounces) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cups pecan halves, toasted and cooled
• 1 cup plus 1 tablespoon (7 1/2 ounces) granulated sugar
• 2 large eggs
• 6 tablespoons unsalted butter, melted and cooled slightly
• 1/2 cup whole milk
• 2 cups fresh cranberries
• 1 tablespoon confectioners' sugar

Preparation

Step 1

1. FOR THE STREUSEL: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Process flour, granulated sugar, brown sugar, butter, and salt in food processor until mixture resembles coarse sand, 4 to 5 pulses. Add pecans and process until pecans are coarsely chopped, about 4 pulses. Transfer to small bowl; set aside.

2. FOR THE MUFFINS: Spray 12-cup muffin tin with baking spray with flour. Whisk flour, baking powder, ¾ teaspoon salt together in bowl; set aside.

3. Process toasted pecans and granulated sugar until mixture resembles coarse sand, 10 to 15 seconds. Transfer to large bowl and whisk in eggs, butter, and milk until combined. Whisk flour mixture into egg mixture until just moistened and no streaks of flour remain. Set batter aside 30 minutes to thicken.

4. Pulse cranberries, remaining ¼ teaspoon salt, and confectioners’ sugar in food processor until very coarsely chopped, 4 to 5 pulses. Using rubber spatula, fold cranberries into batter. Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups, slightly mounding in middle. Evenly sprinkle streusel topping over muffins, gently pressing into batter to adhere. Bake until muffin tops are golden and just firm, 17 to 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin on wire rack, 10 minutes. Remove muffins from tin and cool for at least 10 minutes before serving.
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TECHNIQUE

Ramping Up Nuttiness, Toning Down Tang

MAKE NUT FLOUR:
Instead of chopped nuts, we incorporate homemade toasted pecan “flour” into the batter, which lends the muffins richer, heartier flavor. 

CHOP CRANBERRIES WITH SUGAR—AND SALT:
Processing the berries with confectioners’ sugar sweetens them; a dash of salt masks their bitter edge.

TOP WITH STREUSEL:
A classic nut streusel sprinkled over the top of the muffins adds rich buttery crunch and just a hint of sweetness.