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Pecan Cranberry Muffins

By: Suzanne Mckinley

"When you want a little something extra for breakfast, serve these muffins - you'll get requests for seconds. I store them in the freezer and reheat them when we want them. -Suzanne McKinley, Lyons, Georgia"

Rate/Review | Read Reviews (13)

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 18 servings

Ingredients

1 1/2 cups chopped fresh or frozen cranberries
1 1/4 cups sugar, divided
3 cups all-purpose flour
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
2 eggs, lightly beaten
1 cup milk
1 cup chopped pecans
1 teaspoon grated lemon peel

Directions

In a bowl, toss cranberries with 1/4 cup sugar; set aside. Combine flour, baking powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse crumbs. Combine eggs and milk; stir into flour mixture just until moistened. Fold in pecans, lemon peel and cranberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-25 minutes or until muffins test done.