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!
Cranberry Pecan Muffins
Ingredients
- 1 1/2 Cups all purpose flour
- 1 1/2 Tsp baking powder
- 1/2 Tsp kosher salt
- 1/2 Cup old fashioned oats
- 1/2 Cup unsalted butter, room temperature
- 2/3 Cup brown sugar
- 2 large eggs
- 1 Tsp vanilla extract
- 1/2 Cup sour cream
- 1/2 Cup Raw Pecans, chopped
- 1/2 Cup Fresh Cranberries, chopped
Instructions
- Preheat oven to 375 F.
- Whisk the flour, baking powder, salt and oats in a bowl. Set aside.
- Cream the butter and brown sugar in a standing mixer (or bowl using a hand mixer) for 2 minutes.
- Add the eggs and vanilla into the butter-sugar mixture and mix for 1 minute.
- 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.
- Mix in the pecans and cranberries.
- 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).
- Cool and serve.
- * Refrigerate muffins after 1 day.
Nutrition
Calories: 130kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Cholesterol: 15mg | Sodium: 90mg | Fiber: 1g | Sugar: 6g
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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.
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!
I have made the majority of your muffin recipes, but these have been my favorite yet. Great recipe!
I don’t have any cranberries but these sound so good…do you think raspberries would work?
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.
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.
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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just made these and they were delicious… i couldn’t stop eating them… thank you for the recipe
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 🙂
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.