Cranberry-Pecan Muffins
"Cranberry-nut muffins can make a quick and hearty breakfast, but all too often they are dense and leaden, with an overwhelming sour berry flavor and soggy nuts distributed haphazardly throughout. We wanted a moist, substantial muffin accented—not overtaken—by tart cranberries and toasted, crunchy nuts. Mixing the batter by hand was quick and gave our muffin enough structure to accommodate the fruit and nuts. Grinding the nuts and using them in place of some of the flour added complexity; to compensate for the smaller amount of gluten, we let the batter rest. Chopping the berries and tossing them with a little sugar toned down their tartness. Finally, a streusel topping added back the crunch lost from grinding up the nuts...."
INGREDIENTS
•
3tablespoons all-purpose flour
•
4teaspoons granulated sugar
•
1tablespoon packed light brown sugar
•
2tablespoons unsalted butter
•
Pinch salt
•
1/2cup pecan halves
•
1 1/3cups all-purpose flour
•
1 1/2teaspoons baking powder
•
1teaspoon salt
•
1 1/4cups pecan halves
•
1cup plus 1 tablespoon granulated sugar
•
2large eggs
•
6tablespoons unsalted butter
•
1/2cup whole milk
•
2cups fresh cranberries
•
1tablespoon confectioners' sugar
Comments & Reviews
Just A Pinch Sweepstakes