Moist Cranberry Pecan Muffins Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 19, 2012
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.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Reviewed: Dec. 3, 2012
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.
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Reviewed: Dec. 6, 2013
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.
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Reviewed: Apr. 8, 2014
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 substituted walnuts for pecans since I also did not have pecans. Turned out delicious. Almost like a scone which I love. The hubby also really enjoyed it.
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Cooking Level: Intermediate

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Photo by naples34102
Reviewed: Jan. 4, 2013
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.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: Dec. 4, 2013
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!
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Photo by CantHelpMyself

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2013
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.
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