Easy & Delicious Cranberry Pecan Muffins: Your New Favorite Fall Recipe
These slightly sweet and tart Cranberry Pecan Muffins are irresistibly delicious, wonderfully fluffy, and perfectly moist. Each bite is studded with juicy fresh cranberries and crunchy pecans, making them an ideal treat for busy mornings or a welcoming delight for your guests!
There’s nothing quite like the crisp air of autumn and the vibrant arrival of fresh cranberries. It’s a signal that baking season is officially upon us, and these Cranberry Pecan Muffins are often the first thing I bake to celebrate! I often stock up on extra bags of these tart berries, stashing them in my freezer to enjoy their bright flavor all year long. However, I always seem to run out faster than I anticipate – a true testament to how much I love incorporating them into my recipes!
These Cranberry Pecan Muffins are a fantastic addition to your fall baking repertoire, offering a delightful balance of sweet and tart flavors. They’re also perfect for festive occasions, making them an excellent choice for Christmas morning breakfast or as a comforting treat during the cooler months. Their beautiful color and satisfying texture make them a standout on any table.
If you find yourself with an abundance of cranberries, don’t let them go to waste! There are so many wonderful ways to enjoy them. Beyond these muffins, you might consider whipping up this refreshing Cranberry Fluff Salad, a light and airy dish perfect for potlucks. Or, for a more indulgent dessert, this Cranberry Bread Pudding with Whiskey Cream Sauce offers a cozy and rich experience. For a savory twist that will impress your Thanksgiving guests, try my unique Apple Cranberry Stuffed Turkey Breast.
Why You’ll Fall in Love with These Cranberry Pecan Muffins
These aren’t just any muffins; they’re designed for maximum enjoyment and convenience. Here’s what makes them truly special:
- Effortlessly Freezer-Friendly: Prepare a double batch and tuck some away in your freezer. This makes them perfect for unexpected guests, quick breakfasts on busy weekdays, or whenever a sudden craving for a homemade treat strikes. Simply thaw and enjoy!
- Incredibly Moist, Tender, and Fluffy: Thanks to a thoughtful combination of ingredients and baking techniques, these muffins boast an enviable texture. They’re never dry or crumbly, maintaining their delicate crumb for days.
- Loaded with Fall Flavors: Each muffin is generously packed with bursts of fresh, tart cranberries, the satisfying crunch of nutty pecans, and a subtle hint of warm nutmeg. This delightful trio creates a quintessential fall flavor profile that’s both comforting and invigorating.
- Simple One-Bowl Preparation: Say goodbye to a mountain of dirty dishes! This recipe is designed to be made primarily in one bowl, streamlining your baking process and making cleanup a breeze. More time enjoying your muffins, less time scrubbing.
- Perfectly Balanced Sweet and Tart: The tartness of the cranberries perfectly complements the sweet muffin base and buttery streusel topping, creating a harmonious flavor that’s never overpowering.
Essential Ingredient Notes for Perfect Muffins
While the recipe is straightforward, paying attention to a few key ingredients can elevate your muffins from good to extraordinary:
CRANBERRIES: You have the flexibility to use either fresh or frozen cranberries for this recipe. If opting for frozen, there’s no need to thaw them beforehand; simply add them directly to the batter. The cold berries help prevent the batter from becoming too runny and distribute evenly. When choosing fresh cranberries, look for firm, bright red berries that feel heavy for their size.
SOUR CREAM: My preference is to use full-fat sour cream. It contributes significantly to the muffins’ incredibly tender crumb and rich, moist texture, adding a subtle tang that enhances the overall flavor. However, if you’re looking to lighten things up, the recipe will still work beautifully with low-fat sour cream or even plain Greek yogurt as a substitute, though the texture might be slightly less rich.
NUTMEG: The amount of nutmeg called for in this recipe is small, but don’t underestimate its impact! It adds a warm, subtle spice that beautifully complements the cranberries and pecans, bringing an extra layer of cozy flavor to the muffins. If nutmeg isn’t your favorite, you can certainly omit it or substitute it with a pinch of cinnamon or a blend of your preferred fall spices like allspice or ground ginger.
BUTTER: Using melted butter ensures easy incorporation into the batter and contributes to the muffin’s moistness. For the best flavor, I recommend using unsalted butter, as it allows you to control the salt content in the recipe.
PECANS: Chopped pecans add a wonderful nutty flavor and a delightful textural contrast to the soft muffins and tart cranberries. Ensure they are fresh for the best taste. You can lightly toast them before adding them to enhance their nutty aroma, though this is optional.
How To Make Irresistible Cranberry Pecan Muffins
Baking these delightful muffins is a simple and rewarding process. Below is a quick overview of the method. For precise measurements and detailed step-by-step instructions, please refer to the printable recipe card at the bottom of this post.
- STEP 1: Preheat and Prepare. Begin by preheating your oven to 400 degrees F (200 degrees C). This higher initial temperature is key to achieving those beautiful, tall muffin tops. Line a standard 12-cup muffin pan with paper liners or generously grease and flour each cavity.
- STEP 2: Craft the Streusel Topping. In a small bowl, combine the flour, brown sugar, melted butter, and chopped pecans for the streusel topping. Use a fork or your fingertips to mix until the ingredients are well combined and form a crumbly mixture. Set this aside for later. This topping adds a wonderful texture and extra sweetness to each muffin.
- STEP 3: Mix the Muffin Batter. In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, and salt. These dry ingredients provide the structure for your muffins. Then, add the granulated sugar, melted butter, sour cream, milk, eggs, and vanilla extract. Stir gently until the ingredients are almost combined – a few lumps are perfectly fine and even desirable for tender muffins. Finally, carefully fold in the chopped cranberries and the remaining chopped pecans until just incorporated. Overmixing can lead to tough muffins, so mix just enough to bring everything together.
- STEP 4: Fill and Bake. Divide the muffin batter evenly among the prepared muffin pan cavities, filling them generously (this helps create tall muffins!). Sprinkle the reserved streusel topping over the batter in each cup. Bake for 5 minutes at 400 degrees F (200 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C) and continue to bake for another 13-15 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean. The initial high heat creates a quick burst of steam, lifting the muffins for that bakery-style dome, while the lower temperature ensures they bake through without burning.
QUICK TIP FOR TALL MUFFINS: For those coveted bakery-style tall muffins, don’t be shy – fill your muffin pan cavities almost to the very top with batter. There’s no need to worry about them overflowing excessively. The secret lies in the two-temperature baking method: initially baking at a high temperature (400°F) helps create a quick burst of steam, which dramatically lifts the muffins up and outward, resulting in a beautiful, domed top rather than a wide, flat one. This little trick makes all the difference!
Storage and Freezing Tips for Freshness
To enjoy your Cranberry Pecan Muffins at their best, proper storage is key:
STORAGE: Once completely cooled, store your muffins in an airtight container at room temperature for up to 3 days. If you need them to last longer, you can store them in the refrigerator for up to 6 days. Placing a paper towel at the bottom of the container can help absorb any excess moisture and keep them from getting soggy.
FREEZER-FRIENDLY: These muffins are excellent for freezing! Ensure they are entirely cooled before transferring them to a freezer-safe bag or airtight container. They can be frozen for up to 2 months. To enjoy, simply thaw them overnight at room temperature. For a quick warm-up, you can gently microwave them for 15-30 seconds or toast them in a toaster oven until warmed through.
Delicious Recipe Variations to Try
Feel free to get creative and customize these Cranberry Pecan Muffins to your liking:
- ORANGE ZEST: For an extra layer of bright, citrusy flavor that perfectly complements cranberries, add the zest from 1 large orange to the muffin batter along with the wet ingredients. The orange and cranberry pairing is a classic for a reason!
- DIFFERENT NUTS: If pecans aren’t your favorite or you have another nut on hand, feel free to swap them out. Walnuts are an excellent alternative, offering a similar crunch and earthy flavor. Almonds or even macadamia nuts could also be delicious for a different twist.
- SWEET ICING DRIZZLE: For an extra touch of sweetness and elegance, drizzle cooled muffins with a simple icing. Combine ½ cup confectioners’ sugar with 1-2 tablespoons of fresh orange juice or milk until smooth and pourable. A hint of vanilla extract can also be added.
- DRIED CRANBERRIES: No fresh or frozen cranberries available? No problem! You can absolutely replace them with dried cranberries. I recommend looking for varieties with less added sugar to maintain a good balance of tartness. Before adding, you can plump them up by soaking them in warm water or orange juice for about 10 minutes, then draining well.
- CHOCOLATE CHIPS: For a more indulgent treat, fold in ½ to 1 cup of white chocolate chips or dark chocolate chips along with the cranberries and pecans. Chocolate and cranberry are a surprisingly delicious combination!
- ADDITIONAL SPICES: Experiment with other warm spices. A pinch of ground ginger, allspice, or cardamom could add an exciting new dimension to the flavor profile.
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Cranberry Pecan Muffins
These slightly sweet and tart Cranberry Pecan Muffins are delicious, fluffy, and moist. Studded with fresh cranberries and pecans. They’re perfect for busy mornings or serving guests!
Servings: 12
Author: Malinda Linnebur
Print Recipe
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Ingredients
STREUSEL TOPPING:
MUFFIN:
Instructions
- Preheat oven to 400℉ (200°C). Line a muffin pan with paper liners or lightly grease the muffin pan cavities.
- In a small bowl, combine the streusel topping ingredients (flour, melted butter, brown sugar, and pecans); mix until crumbly and set aside.
- In a large bowl, combine the flour, baking powder, and salt. Add the granulated sugar, melted butter, sour cream, milk, eggs, and vanilla extract. Stir until almost combined. Gently fold in the chopped cranberries and pecans just until incorporated. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin tins, filling each cup almost to the top. Sprinkle the reserved streusel topping over each muffin. Bake for 5 minutes at 400℉ (200°C), then reduce the oven temperature to 350℉ (175°C) and continue to bake for 13-15 minutes more, or until a wooden toothpick inserted into the center comes out clean.
Notes
- STORAGE: Cooled muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6 days.
- FREEZER-FRIENDLY: Place completely cooled muffins in a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight at room temperature before serving.
- NUTRITION: Since different brands of ingredients have varying nutritional information, the data provided is an estimate. This website is not intended as nutritional advice, a diet, or a health plan. Readers are ultimately responsible for all decisions pertaining to their health.
Nutrition
Carbohydrates: 58g |
Protein: 8g |
Fat: 25g |
Saturated Fat: 9g |
Polyunsaturated Fat: 4g |
Monounsaturated Fat: 10g |
Trans Fat: 0.4g |
Cholesterol: 66mg |
Sodium: 181mg |
Potassium: 272mg |
Fiber: 4g |
Sugar: 20g |
Vitamin A: 471IU |
Vitamin C: 4mg |
Calcium: 89mg |
Iron: 3mg
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