cranberry-pecan muffins

Name: Cranberry-Pecan Muffins
Cook time: 20 min
Yield: 12
Cuisine: American
Ingredients: FOR THE STREUSEL TOPPING; 3 tablespoon(s) all-purpose flour; 1 tablespoon(s) brown sugar; 4 teaspoon(s) granulated sugar; 2 tablespoon(s) unsalted butter, cut into 1/2-inch pieces; 1/8 teaspoon(s) salt; 1/2 cup(s) pecans, in pieces; FOR THE MUFFINS; 2 large eggs; 6 tablespoon(s) unsalted butter, melted and cooled; 1/2 cup(s) whole milk; 1 1/4 cup(s) pecans; 1 cup(s) plus 1 tablespoon granulated sugar; 1 1/2 cup(s) all-purpose flour; 1 1/2 teaspoon(s) baking powder; 1 teaspoon(s) salt, divided; 2 cup(s) fresh cranberries (thawed first if frozen); 1 tablespoon(s) powdered sugar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://www.floatingkitchen.net/cranberry-pecan-muffins/

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yield 12 serving(s)

cook time 20 Min

method Bake

Ingredients For cranberry-pecan muffins

FOR THE STREUSEL TOPPING
3 Tbsp

all-purpose flour
1 Tbsp

brown sugar
4 tsp

granulated sugar
2 Tbsp

unsalted butter, cut into 1/2-inch pieces
1/8 tsp

salt
1/2 c

pecans, in pieces
FOR THE MUFFINS
2 lg

eggs
6 Tbsp

unsalted butter, melted and cooled
1/2 c

whole milk
1 1/4 c

pecans
1 c

plus 1 tablespoon granulated sugar
1 1/2 c

all-purpose flour
1 1/2 tsp

baking powder
1 tsp

salt, divided
2 c

fresh cranberries (thawed first if frozen)
1 Tbsp

powdered sugar

How To Make cranberry-pecan muffins

1
Make the streusel topping. In the bowl of your food processor with the blade attachment, pulse together all of the ingredients except for the pecans until the mixture resembles course sand. Add the pecans and pulse 4-5 times, or until the pecans are coarsely chopped. Transfer the streusel topping to a small bowl and set aside. Make the muffin batter. In a large bowl, whisk together the eggs, melted butter and milk until well combined. In your food processor (it’s not necessary to wash out the bowl from above), process the pecans and the granulated sugar until a course meal is formed. Add this to the egg mixture and whisk to combine. Then add the flour, baking powder and 3/4 tsp. of the salt and whisk until the flour is fully incorporated. Set the batter aside for 30 minutes at room temperature to rest.

2
Meanwhile, pre-heat your oven to 425 degrees. Spray a standard 12-cup muffin tin with non-stick cooking spray and set aside. Pulse together the cranberries, powdered sugar and the remaining 1/4 tsp. of salt in your food processor (again, you can use the same bowl and no need to wash it out) until the cranberries are coarsely chopped. Using a rubber spatula, fold the cranberries into the muffin batter.
3
Scoop the batter into your prepared muffin tin, dividing it evenly among the 12 cups. Top each muffin with the streusel topping and press down gently to adhere. Transfer the muffins to your pre-heated oven and bake for 17-18 minutes, or until a toothpick inserted into the center comes out clean, rotating the pan halfway through baking. Remove the muffins from the oven and let them cool in their tin for about 10 minutes before removing and transferring them to a wire rack to finish cooling. Once completely cooled, the muffins can be stored in an airtight container at room temperature for 2-3 days.
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