"An adapted recipe that my wife thinks is amazing." — thompson4808
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plain Greek yogurt
1 (6 ounce) package
sweetened dried cranberries
I loved these, but I did make a couple of small modifications to suit my tastes and to substitute ingredients I had available. I replaced the applesauce with butter, and the yogurt with sour cream - in other words, all butter, all sour cream. I don't care for the orange/cranberry flavor so I replaced the orange juice with milk. I also used coarsely chopped fresh cranberries. I loved the flavor and richness of the butter and sour cream and prefer those substitutions for the applesauce and Greek yogurt, ingredients I don't generally have on hand anyway. The pecans, while a suitable addition, could easily be omitted and I might prefer that also. All and all, a beautiful, nicely domed cranberry muffin with just right sweetness and spice.
We found these muffins to be a bit on the dry side and except for biting into a cranberry mostly on the bland side. Plus they really stuck to the papers.
I cut this recipe back by half to get 12 muffins. I used my own homemade applesauce amd two tablespoons orange juice concentrate for a stronger orange flavor. I made no other changes. Baked at 350*, my muffins were done at almost 22 minutes. I did get 12 bigger sized muffins out of a halved recipe. These muffins were very moist, chewy and had a wonderful assortment of flavors that worked very well together. GREAT muffin recipe. I'd like to try this again with fresh cranberries next time and see how that works out.
Very moist and delicious. I loved these muffins. I did not use applesauce though. I used a crushed cranberry, pineapple, apple mixture leftover from thanksgiving. Worked just like applesauce. oooh its so good!! Bless you Mr. Food.
When I made the first batch we found them to be dry and not very sweet. So I just made another batch with these revisions: 3/4 c. butter, 1 1/4 c white sugar and 1 1/4 c brown sugar. Now hubby and daughter give them a resounding 5.
First of all I cut the recipe in half as I didn't want 24 muffins. I also did as Naples (pretty photo she posted too!) and used solely butter and sour cream. On the other hand, I like orange w/cranberry so used it + fresh orange zest in the batter and the sugar/cinnamon topping. I reduced each sugar a bit (personal pref) and used 1 C fresh cranberries (cut in half). That worked out really well however I'll use 1-1/2 to 2 cups next time as using fresh, I definitely wanted more in each muffin. I used walnuts vs pecans. I didn't use papers liners and they popped right out but I have a really nice non-stick muffin pan. Okay ~ only reason for 4 stars is because...if I didn't heat the muffin up for 15 seconds in the micro...they were kinda dry/dense. Once heated a little bit though, they changed to moist & delicious. Glad I decided to give that a try as I was contemplating throwing them away. 'If' for some reason you don't think their good when cooled, give one a quick spin in the micro. I could barely stop eating them once I did that :) Thanks for the recipe thompson!
* Percent Daily Values are based on a 2,000 calorie diet.
Moist Cranberry Pecan Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 84
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