Moist Cranberry Pecan Muffins

Moist Cranberry Pecan Muffins

7
thompson4808 0

"An adapted recipe that my wife thinks is amazing."
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Ingredients

1 h 10 m servings 259 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 193 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
  2. Beat butter, applesauce, 1 cup white sugar, and brown sugar in a large mixing bowl until smooth and creamy. Mix in eggs and vanilla extract, then stir in sour cream, Greek yogurt, and orange juice until thoroughly combined. Whisk flour, baking powder, baking soda, nutmeg, 1/2 teaspoon cinnamon, and salt in a separate bowl. Gently stir the flour mixture into the wet ingredients just until moistened; fold in cranberries and pecans.
  3. Spoon batter into prepared muffin cups, filling them 2/3 full. Combine 1/4 cup sugar with 1/2 teaspoon cinnamon in a bowl and sprinkle the cinnamon sugar over the muffins.
  4. Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, 20 to 25 minutes. Cool muffins in pans for 10 minutes before turning out to finish cooling on wire racks.

Reviews

7
  1. 8 Ratings

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Most helpful positive review

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 cr...

Most helpful critical review

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 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 cr...

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 3...

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 h...

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...

Delicious! Only substitution I made was the 1 cup of sour cream and 1 cup plain Greek yogurt for 2 cups of plain yogurt. Mainly because I did not have the original ingredients. I also substit...

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/c...

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.