Fresh Cranberry Muffins
It’s that time of the year there are cranberries on the shelf and I can’t wait to make a batch of these delicious cranberry muffins. The sourness of the cranberries is perfect in these and they make the most amazingly simple and quick breakfast during the holiday season. So here you go our fresh cranberry muffin recipe for the family to enjoy.
Cranberry Muffins
It’s only in the lead up to Thanksgiving and Christmas that our local store has fresh cranberries in so once I have a few boxes I start to get baking. These are one of the kid’s favourites and mine too if I’m honest.
They are so simple to make, and I try and have a batch of them available for most of the holiday season so that the kids can grab one on the way to the school bus for a little festive cheer to carry them on their way.
Why not check out some of our other holiday breakfast ideas to make the season great.
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Fresh or Frozen Cranberries
At other times of the year I make a muffin with dried cranberries (I’ll get around to sharing the recipe one day!) but it’s got a much more intense flavour than these.
Although not sweet like blueberries the burst of flavour is the same as you dig into them. With the little bit of pecan, they are just divine.
Preventing the Cranberries from Sinking!
Sometimes it all goes wrong and I just end up with a pile of cranberries at the bottom of each muffin so to prevent it my top tip is…
Roll your cranberries carefully in a sprinkle of flour before adding to the batter this will stop them from sinking whilst cooking!
It’s great and works every single time (I do it with blueberries, chocolate chips anything that I really don’t want to sink to the bottom of the muffin liner.
How to Make Fresh Cranberry and Pecan Muffins
So Hey Mom! What’s the recipe for these amazing festive muffins? Well just carry on reading and all will be revealed. Don’t forget if you want to find the recipe easily again to save it somewhere safe!
Fresh Cranberry and Pecan Holiday Muffins
A delicious muffin recipe with fresh cranberries and pecans perfect for a quick breakfast or snack during the holidays.
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup chopped pecans
- 1 12-ounce package fresh cranberries
Instructions
- Preheat the oven to 375 degrees. Line a muffin pan with liners.
- Whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, beat together the butter, white sugar, and brown sugar until creamy.
- Add the eggs and vanilla and beat to combine.
- Add the flour and milk, alternating between the two, until all of both ingredients have been thoroughly mixed into the batter.
- Fold in the chopped pecans and fresh cranberries, making sure not to smash the cranberries while stirring.
- Fill each line full of batter. I used an ice cream scoop for easy measuring.
- Bake in the preheated oven for 25 to 28 minutes, until the tops of the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan until they’re safe to touch, then transfer to a wire cooling rack to cool completely before eating.
Notes
To prevent the cranberries from sinking sprinkle with a little flour and coat lightly before folding into the batter.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 134Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 125mgCarbohydrates: 18gFiber: 1gSugar: 9gProtein: 2g
More Simple Cranberry Recipes
If you have lots of cranberries then why not try some of these simple recipes
