Cranberry Muffins
By KimberlyB
Rate this recipe
5/5
(1 Votes)
Ingredients
- 1 1/3 c flour
- 3/4 tsp salt
- 1 1/2 tsp baking powder
- 1 1/4 c toasted pecans
- 1 c plus 1 TBS sugar
- 2 eggs
- 6 TBS butter-melted cool
- 1 c milk
- 2 c cranberries
- 1 TBS confection sugar
- 1/4 tsp salt
- Topping
- 3 TBS flour
- 1 TBS brown sugar
- 1 TBS plus 1 tsp sugar
- 2 TBS soft butter
- 1/2 c pecans
Details
Adapted from americantestkitchen.com
Preparation
Step 1
Preheat oven 425'.
In food processor pulse 1 1/4 c pecans, and sugar. Then add egg butter and milk.
Whisk dry ingredients and let it sit for 30 minutes.
Place cranberries confection sugar and salt in food processor pulse for 4-5 pulses.
Add to batter gently fold.
Spray muffin tins with cooking spray. Scoop mixture into muffin tin and top with topping mixture.
Bake for 17-18 minutes.
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