New this month
Cranberry Pecan Muffins

Cranberry Pecan Muffins

"I often serve these colorful muffins when my United Methodist circle meets at my home. They are always a hit."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Fold in sour cream. Combine the flour, baking powder, baking soda, nutmeg and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 63
  1. 72 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This recipe is rated 4 stars as is. If you make the changes I did, then I would rate it a 5 star. Instead of vanilla, I added 1 tsp of almond extract. I used dried cranberries, and increased it ...

Most helpful critical review

These were fine but I didn't care for the dense muffin that it produced. I also think that some of the white sugar should be substituted for brown sugar and more cranberries added.

Most helpful
Most positive
Least positive
Newest

This recipe is rated 4 stars as is. If you make the changes I did, then I would rate it a 5 star. Instead of vanilla, I added 1 tsp of almond extract. I used dried cranberries, and increased it ...

Hands down one of the best muffins I have ever made. I didn't think they were going to work, the batter was SUPER thick. But, they cooked up beautifully & the taste is so delicious. You need the...

These were excellent! I did have to sub for what I had on hand. I used dried cranberries and Greek yogurt (instead of sour cream) and they turned out great. Nice recipe!

These are delicious. This recipe made 24 reg muffins for me. I made slight changes such as: 1 cup white flour, 1 cup wheat flour. I used CRAISINS (doubled the amount on this recipe) that I soa...

Wow! I HATE fresh cranberries. Kinda like the juice but that's all, and even then I want to mix it with apple or something. I purchased a bag of these little berries (which is how I discover...

I guess I'm one of the few who made these muffins following the recipe precisely - therefore, you can add, eliminate or substitute ingredients to your liking confidently based on my experience. ...

I have to rerate this one. I rated it as a 4 last night after I ate one right out of the oven. I found the nutmeg overwhelming when the muffins were warm, but now, the next day, they are absolut...

Great recipe, and even better with the adjustments from commenter "Marsha". The almond extract really makes it. Also, to make these a little more festive, here are two tips: 1) Use an addition...

Wonderful! I added orange zest, cinnamon and a little cloves. I also used 1c fresh cranberries cut in halves. Next time I think I will use even more berries. These are sweet and delicious! ...

Other stories that may interest you