Make these Cranberry Pecan Muffins for a fall treat soon. A basic vanilla muffin filled with chopped pecans and cranberries for a wonderful nutty and sweet flavour.

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Looking for a great new muffin recipe this fall? Why not take a look at these Cranberry Pecan Muffins. Muffins are great because they are easy to make and I declare them a Breakfast food! Let’s take a look at how easy these muffins are and why you’ll want to make them soon.

Get 20 Breakfast Muffin Recipes!

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What Are These Muffins Like

• Difficulty – These muffins are really easy to make and don’t use any unusual ingredients or baking methods. From start to finish they take just over half an hour.
• Taste – Incredibly moist and bursting with cranberries and pecans. They have a light crumb and are a great size.
• Serving – This recipe makes 12 large sized muffins. In the recipe card at the end of the post you can easily adjust serving size.

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Ingredients

• Flour – This recipe uses all purpose flour.
• Rising agents – Baking powder and baking soda are both used in this recipe.
• Salt – Is used to help balance and add to flavour.
• Butter – I used unsalted butter at room temperature.
• Sugar – These muffins use a combination of granulated white sugar and brown sugar.
• Yogurt – This recipe uses natural Greek yogurt.
• Eggs – 2 large eggs at room temperature.
• Vanilla – Vanilla extract enhances flavours in this cake.
• Milk – I used whole milk for the muffins.
• Dried cranberries – I added dried cranberries to this recipe and it works so well with the diced apples. Sometimes dried cranberries are call Craisins.
• Pecans – I used chopped pecans.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 425ºF/210ºC and line or grease a 12 count large muffin tray. Set aside.
2. Combine dry ingredients – In a medium sized bowl combine the flour, baking powder, baking soda and salt. Whisk to combine and set aside.
3. Mix butter, sugar, eggs, yogurt and vanilla – In a large mixing bowl, mix the butter, white sugar and brown sugar on high speed for about 3 minutes. Add the Greek yogurt, eggs and vanilla extract. Mix on high speed until well combined, about 2 minutes.
4. Finish muffin batter – Add the flour to the muffin batter and stir in with a wooden spoon until just mixed in, about one minute. Mix in the milk until combined, about 30 seconds. Fold in the dried cranberries and pecans.
5. Bake – Evenly distribute the muffin batter between the 12 count muffin tin. Sprinkle over with the 1 tablespoon of sugar. Bake between 18 – 22 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and serve – Remove from the oven and place on a wire rack to cool. Remove from the muffin tin when the muffins have cooled off.

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Recipe Tips

• Use room temperature ingredients – Using room temperature ingredients you will get best results in baking muffins. Make sure to take the eggs and the butter out of the fridge before hand.
• Baking time – Baking time will vary for these muffins. Check them at about 18 minutes but they may take up to 22 minutes to bake. Muffins will be done when a toothpick inserted into the center comes out with a few crumbs.

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Substitutions

• Pecans – I added chopped pecans to the batter. Alternatively, you could add chopped walnuts or pistachios. Or you could leave them out all together.
• Cranberries – Alternatively you could use raisins or chopped dates for a different flavour.

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Serving and Storage

• Storage – You can store these at room temperature, in the fridge or the freezer
  • In a container on the counter, this is how I usually keep them and they will keep up to three days
  • Store in the refrigerator, you will get them to about five days in the fridge. But I recommend taking them out of the fridge and letting them come to room temperature before eating them.
  • Keep in the freezer, up to a month. Make sure it’s a freezer proof container. Allow to defrost on the counter.

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Thanks For Stopping By & Hope To See You Soon!