Cranberry and Pecan Muffins

These delightful cranberry and pecan muffins are perfect for a breakfast treat or an afternoon snack. They strike a perfect balance between the tartness of cranberries and the richness of pecans. These muffins are fluffy and moist, thanks to the combination of butter and milk, and the addition of lemon zest gives them a refreshing aroma. With a crispy top and soft interior, these muffins are sure to please family and friends. Serve them warm from the oven with a cup of coffee or tea for a pleasurable experience. The recipe includes easy-to-follow steps suitable for both beginners and experienced bakers. The muffins are not too sweet, allowing the natural flavors of the cranberries and pecans to shine. If you're looking for a versatile muffin recipe, this one can be easily adapted with other berries or nuts. Enjoy making these muffins as a weekend baking project or for holiday gatherings.

Ingredients

Main Ingredients:

1.5 cups cranberries
2 cups sugar
3.5 cups flour
4.5 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter
2 eggs
1 cup milk
0.5-1 cup pecans
1 tbsp lemon zest

Preparation Time

Total Time: 50 minutes (Prep Time: 15 minutes, Cook Time: 35 minutes)

Step-by-Step Instruction

Preheat the Oven: Begin by preheating your oven to 220°C (428°F). Preparing the oven in advance ensures even baking.
Prepare the Cranberries: In a bowl, combine cranberries with 1 cup of sugar. Mix well and set aside to let the flavors meld.
Mix Dry Ingredients: In another bowl, sift together the flour, baking powder, salt, and the remaining 1 cup of sugar. Make sure the ingredients are well combined to avoid lumps.
Prepare the Wet Mixture: In a separate bowl, whisk the eggs thoroughly with milk until well blended. This helps in creating a light and airy batter.
Combine Wet and Dry Mixtures: Pour the egg and milk mixture into the bowl with the dry ingredients. Stir gently until just combined.
Add Pecans and Lemon Zest: Incorporate the chopped pecans and lemon zest into the batter, ensuring they are evenly distributed without overmixing.
Fold in Cranberries: Carefully fold the cranberry mixture with its sugary syrup into the batter. Use gentle movements to maintain the muffins' fluffiness.
Fill Muffin Tins: Prepare muffin tins by greasing them or lining them with paper cups. Spoon the batter into each tin, filling them about 3/4 full to allow room for rising.
Initial Baking: Place the muffin tray in the preheated oven and bake at 220°C for 5 minutes. This initial high temperature helps set the muffins' structure.
Reduce Heat: After 5 minutes, reduce the oven temperature to 180°C (356°F) without opening the oven door, to continue baking.
Continue Baking: Bake for an additional 14-18 minutes or until the muffins pass the toothpick test. Insert a toothpick into the center, and if it comes out clean, they are done.
Cooling: Once baked, let the muffins cool in the pan for 5 minutes. This slight cooling helps to firm up the base, making removal easier.
Optional Glaze: If desired, drizzle over a sugar glaze for an extra touch of sweetness.
Serve: These muffins are best enjoyed warm or at room temperature.
Storage: Store in an airtight container for up to three days. Reheat gently in the microwave when serving.
Freezing: They can be frozen for up to a month. Thaw overnight in the refrigerator and reheat before serving.
Adjustments: Feel free to adjust the sugar level if you prefer a less sweet muffin.
Testing: If new to baking, try a small batch first to test timing and texture.
Keep an Eye: Always keep an eye on the muffins during the final minutes to prevent overbaking.
Experiment: Experiment with different nuts or even add white chocolate chips for variation.

Tips

Substitutions: Swap pecans with walnuts or almonds for a different flavor profile.
Add Flavors: Incorporate a dash of vanilla or almond extract to elevate the aroma.
Cranberries: Fresh or frozen cranberries can both be used; adjust sugar accordingly.

Nutritions

Calories: Approximately 200 per muffin
Protein: 4g
Fats: 8g
Carbs: 30g

Variations

Gluten-Free Version: Use gluten-free flour mix instead of regular flour.
Dairy-Free: Substitute milk with almond or soy milk and use dairy-free butter.
Lower Sugar: Reduce sugar by 1/2 cup for a less sweet version.

Serving Suggestions

Pair With: Serve with cream cheese or butter for a savory contrast.
Beverages: Perfect with coffee, tea, or even a glass of milk.
Occasions: Great for brunches, picnics, or tea parties.

Best Places

The Muffin House - Known for its delicious variety of muffins, including unique cranberry flavors. Location: 123 Muffin St, Boston, USA.
Cafe Pecan - Offers a cozy atmosphere with their renowned pecan-laden treats. Location: 456 Nut Ave, Austin, USA.
Baker's Cranberry Kitchen - A quaint spot famous for their cranberry specialties. Location: 789 Berry Blvd, Cranberry Township, USA.
Lemon Zest Bakery - Specializes in citrus-infused baked goods, perfect for lemon lovers. Location: 101 Zest Rd, Citrus City, USA.
Global Delights - Providing an international twist on traditional muffins. Location: 202 Delights Ln, London, UK.
Nutty Treats Cafe - Features a diverse range of nut-based offerings. Location: 303 Treats St, Toronto, Canada.
Bountiful Breads - A bakery focused on bread and muffins with healthy options. Location: 404 Bread Blvd, Paris, France.
Sweet Haven Bakery - Renowned for its sweet muffins and pastries. Location: 505 Sweet Ave, Sydney, Australia.
Cranberry Delights - A local favorite for cranberry-infused desserts. Location: 606 Delight St, Oslo, Norway.
The Flavor Factory - Known for experimenting with flavors, a must-visit spot for foodies. Location: 707 Flavor Ln, New York, USA.