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Ingredients
1 ¾ cups toasted pecans
¾ cup unsalted butter, softened, plus more for greasing muffin tins
1 ½ cups plus 2 tablespoons sugar
1 ½ teaspoons grated orange zest
2 eggs
1 ½ teaspoons vanilla extract
2 ¾ cups all-purpose flour
1 tablespoon baking powder
2 teaspoons kosher salt
¾ cup whole milk
2 cups fresh cranberries
Nutritional analysis per serving
36 grams carbs; 39 milligrams cholesterol; 294 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 16 grams fat; 2 grams fiber; 197 milligrams sodium; 4 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Grind ¾ cup of the pecans in a food processor and set aside. Chop the rest and set them aside. Butter 18 muffin cups very well.
- Step 2
Using an electric mixer, cream the butter and 1 ½ cups of sugar together. Mix in the orange zest. Add the eggs 1 at a time. Mix in vanilla.
- Step 3
In a separate bowl, stir together the flour, baking powder, salt and ground pecans. Add the flour mixture to the butter mixture alternately with the milk, mixing just to combine. Gently stir in the cranberries and the chopped pecans.
- Step 4
Divide the batter among the muffin cups and sprinkle with the remaining 2 tablespoons of sugar. Bake until the tops spring back when touched in the center, about 30 minutes. Let cool in tins slightly before turning out onto a rack to cool completely.
Private Notes
Comments
I prefer the cranberries chopped. If using frozen cranberries, do not thaw more than five minutes before chopping. One batch makes 48 mini-muffins.
Added grated ginger for a little kick.
Half batch made 12 muffins!
Made exactly as above except used mini muffin pan so had to adjust the cooking time, and they were absolutely delicious. Brushed with melted butter after removing from pan. Served at a holiday brunch and they were a huge hit.
I’m wondering if there’s a way to make these with dried cranberries, which are easier to come by off-season. I use dried fruit (cranberries, raisins, apricots, dates) in my fruit cake (dislike candied fruit) and don’t hydrate them first. But cranberries in particular are a bit dry (not like dried tomatoes, but dry enough). Thoughts on whether that would work here too, or whether more moisture would be needed e.g., by hydrating or in batter. Maybe the flavor wouldn’t get into the muffin as well?
I prefer the cranberries chopped. If using frozen cranberries, do not thaw more than five minutes before chopping. One batch makes 48 mini-muffins.