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Cranberry Pecan Muffins

November 29, 2011

Every year I get a little overzealous and buy so many cranberries for Thanksgiving that, without fail, I end up with a whole extra bag in the fridge. While I think of cranberries as being quite tart, after watching Kenya eat a handful of them plain last week and liking the taste of them (or at least pretending to), I figured that a muffin with a big handful chopped up in them sounded like a really nutritious way to use the ones I had left over.

If you're looking for a special holiday treat to take to school or for a get together over the holiday, these Cranberry Pecan Mini Muffins are an out of the ordinary treat!

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Cranberry Pecan Muffins  (makes 24 mini muffins)

  • Prep Time:5 minutes,
  • Cook Time: 15 minutes,
  • Total Time: 20 minutes,

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup old fashioned oats
  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup raw pecans, chopped
  • 1/2 cup fresh cranberries, chopped

Preparation

  1. 1. Preheat oven to 375 F.
  2. 2. Whisk the flour, baking powder, salt and oats in a bowl. Set aside.
  3. 3. Cream the butter and brown sugar in a standing mixer (or bowl using a hand mixer) for 2 minutes.
  4. 4. Add the eggs and vanilla into the butter-sugar mixture and mix for 1 minute.
  5. 5. Add half of the flour mixture into the egg mixture and incorporate it, followed by half of the sour cream, followed by the remaining flour mixture and finally the sour cream. Make sure the ingredients combine thoroughly at each stage before adding in the alternate ingredient.
  6. 6. Mix in the pecans and cranberries.
  7. 7. Place a heaping tbsp of batter in each cup of greased mini muffin tins and bake for 15 minutes ( fill 3/4 full and bake for 22 minutes for regular sized muffins).
  8. 8. Cool and serve.
  9. * Refrigerate muffins after 1 day.
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Comments






  1. Taryn

    February 10, 2013 at 10:59 am

    Reply

    These things are AWESOME! I’m so excited because we all liked them. I made some with dried cranberries and others with raspberries, so good.

  2. rebecca

    November 6, 2012 at 10:14 pm

    Reply

    Very yummy recipe. I think I may try it with dried cranberries for my daughter, though, it was a little bitter for. Other than that…GREAT!

  3. Carissa

    February 21, 2012 at 11:06 pm

    Reply

    I have made the majority of your muffin recipes, but these have been my favorite yet. Great recipe!

  4. Tiffany

    January 11, 2012 at 8:19 pm

    Reply

    I don’t have any cranberries but these sound so good…do you think raspberries would work?

  5. melodystarr

    January 9, 2012 at 2:06 pm

    Reply

    Hi Catherine,

    I FINALLY got around to making this recipe and it turned out divine. I added raisins in place of the Pecans and it’s the perfect balance of sweet and tart. Thanks again for such great recipes. p.s. – the twins gobbled them up too.

  6. Gogo18

    January 7, 2012 at 8:48 pm

    Reply

    Hi Catherine. Can these be made without oats by any chance, I have everything on hand except the oats and would love to give it a try.

  7. jess p

    December 7, 2011 at 9:36 am

    Reply

    these were absolutely delicious – i’m stocking up on cranberries so that i can make them all year! a hit with adults and kids alike. thank you!

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  9. Monica

    December 6, 2011 at 11:49 am

    Reply

    just made these and they were delicious… i couldn’t stop eating them… thank you for the recipe

  10. Raquel

    December 5, 2011 at 3:16 pm

    Reply

    I also just made these and they are delicious! I used 1 cup White Whole Wheat Flour and 1/2 cup of Whole Wheat Flour. I also substituted greek yogurt for the sour cream. And I also put about 1tsp of orange zest and walnuts, not pecans. They turned out wonderful! Thanks for the recipe!
    I went out and bought a bag of fresh cranberries to do this, now I need another recipe so I can use up the bag! LOL :)

  11. Gina

    December 3, 2011 at 6:19 pm

    Reply

    Just made these tonight! Yum! I ussed 1 cup AP and 1/2 cup whole wheat flour. They tasted very much like a scone. Everybody loved them.

    One question though…can these be frozen like other muffins? I’m guessing yes, but since your post only mentions refrigerating after 1 day I thought I’d ask.

  12. Amanda

    December 1, 2011 at 8:26 pm

    Reply

    I made these walnuts instead and they were great! However, my husband doesn’t like nuts so tomorrow I’m going to try no nuts, a little more cran…wondering how it would work with a little whole wheat or oat flour in the mix?

  13. Stephanie

    November 29, 2011 at 9:04 pm

    Reply

    Could you use craisins?

    • catherine

      December 1, 2011 at 12:40 am

      Reply

      Craisins would be delicious!

  14. Miranda

    November 29, 2011 at 7:59 pm

    Reply

    Wow! Just made these today. They are sooooooo good! I made larger muffins the other day with large whole cranberries and my son didn’t like them. These taste totally different. Just a hint of tartness which tastes so good. I’m going to make them again for our toddler play dates.

  15. Katie S

    November 29, 2011 at 3:25 pm

    Reply

    Sounds yummy! I have a lot of leftover homemade cranberry sauce. Do you think I could use it instead?

    • catherine

      December 1, 2011 at 12:42 am

      Reply

      You need to use fresh chopped cranberries in this recipe.

  16. Arlene

    November 29, 2011 at 12:41 pm

    Reply

    Can frozen cranberries be used instead of fresh? Thanks.

    • catherine

      December 1, 2011 at 12:41 am

      Reply

      Frozen would work too!

  17. Melody

    November 29, 2011 at 10:02 am

    Reply

    Hi Catherine!!! I’m in love with your website!! Thanks for coming up with such wonderful recipes. One of my twins (15mths) has a peanut allergy…not sure yet if all nuts apply, but I’m not ready to find out. What would you suggest I put in place of the Pecans?

    • catherine

      November 29, 2011 at 12:41 pm

      Reply

      You could either leave them out all together or you could add something like pumpkin seeds. Since he’s 15 months old, I would just leave them out.

  18. Becky Battles

    November 29, 2011 at 9:06 am

    Reply

    Could you use canned cranberries. My family doesn’t way fresh but I have a can left over.

    • catherine

      November 29, 2011 at 12:42 pm

      Reply

      I wish you could, but you need fresh cranberries for this recipe.

      • Sara

        February 17, 2012 at 1:43 am

        Reply

        I used dries cranberries because that was all I had, and just simmered them in a little OJ till they soaked up the liquid. The muffins turned put great! At least they were good enough for me :)

  19. Heather Taylor @ Kids in the Sink

    November 29, 2011 at 7:23 am

    Reply

    What an interesting combination. I would think cranberries would be too tart too. It’s amazing the things our kids can show us.

    • catherine

      November 29, 2011 at 12:42 pm

      Reply

      I thought they would be too tart too, but they’re amazingly delicious!

  20. Avigayil

    November 29, 2011 at 7:20 am

    Reply

    What can I use instead of sour cream to make it dairy free?

    • catherine

      November 29, 2011 at 12:43 pm

      Reply

      You could try using a vegan sour cream or a soy yogurt.


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