Cranberry-Pecan Muffins

By jeaninemg

Cranberry Pecan Muffins make a quick and hearty breakfast! Accented by tart cranberries and crunchy streusel topping, they’re a great morning treat.

Ingredients

• STREUSEL:
• 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
• 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

Details

Servings 12
Preparation time 20mins
Cooking time 38mins
Adapted from americastestkitchen.com

Preparation

Step 1

STREUSEL:
Adjust oven rack to upper-middle position and heat oven to 425°F.

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.

MUFFINS:
Spray 12-cup muffin tin with baking spray with flour. Whisk flour, baking powder, 3/4 teaspoon salt together in bowl; set aside.

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.

Pulse cranberries, remaining 1/4 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.