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!

I love it when fall arrives, and fresh cranberries are available again! Often, I buy a few extra bags to keep in my freezer to make things all year round, but I always run out before I want to, whomp whomp. I will have to be better prepared and buy even more, lol! Anyway, these muffins will be a great addition to your fall baking or for Christmas morning.

If you have extra cranberries, you must make this Cranberry Fluff Recipe or Cranberry Bread Pudding. Or, for something a little different for your Thanksgiving table, try my Apple Cranberry Stuffed Turkey Breast.

These Cranberry Pecan Muffins Are:

• Freezer-friendly, so make an extra batch to store in your freezer for when guests surprise you!
• Moist, tender, and fluffy
• Loaded with fresh cranberries, nutty pecans, and a touch of nutmeg, making them the ultimate fall muffin.
• Made all in one bowl, there aren’t many dishes to clean up!!

Ingredient Notes:

CRANBERRIES: You can use fresh or frozen for this recipe. If you use frozen, do not thaw.

SOUR CREAM: I like to use full-fat because it makes the muffins so tender and delicious. However, the recipe will work with low-fat.

NUTMEG: The nutmeg is small in amount but adds just a little something to the muffin. If you don’t like nutmeg, feel free to leave it out or replace it with another spice you love.

How To Make Cranberry Pecan Muffins:

This is just a quick overview of the method for these muffins. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

STEP 1: Preheat oven to 400 degrees F. Prepare a muffin pan.

STEP 2: Combine the flour, brown sugar, melted butter, and pecans for the topping.

STEP 3: Combine the flour, baking powder, and salt in a large bowl. Add the sugar, butter, sour cream, eggs, and vanilla. Stir in the chopped cranberries and pecans.

STEP 4: Fill a muffin pan with batter and top with the reserved topping. Bake for 5 minutes, then reduce the heat to 350 degrees F and bake for 13-15 minutes.

QUICK TIP ABOUT FILLING YOUR MUFFIN PAN
Fill your muffin pan to the top for lovely tall muffins. Don’t worry about it overflowing. The muffins are first baked at a high temperature to lift them up and make them nice and tall instead of wide.

Storage Tips

STORAGE: Cooled muffins can be stored in an airtight container 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 and freeze for up to 2 months. Thaw overnight at room temperature.

Recipe Variations:

ORANGE ZEST: Add zest from 1 orange to the batter.
NUTS: If you don’t like pecans, trade it out for a different nut.

ICING: Drizzle the cooled muffins with icing made from confectioners’ sugar and fresh orange juice.

DRIED CRANBERRIES: If you don’t have any fresh or frozen cranberries, you can replace them with dried cranberries. I suggest looking for ones with less sugar.

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