Sunday, November 29, 2009

Cranberry Pecan Muffins

Sorry I've been away for so long. I've had a couple of posts sitting in blogger, but was too lazy (I mean, um busy) to get the photos edited and uploaded. Now then, these cranberry muffins are super tasty. Add more or fewer cranberries and nuts according to your taste and dietary restrictions.

Cranberry Pecan Muffins
adapted from Leona Luecking's Cranberry Muffins recipe on

1/2 C. butter, softened
1 C. sugar (or Splenda, whatever you think is best for you)
2 eggs
1 tsp. vanilla extract
1 C. + sour cream (I'll explain below why you will want to have some extra on hand)
2 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground nutmeg (if you don't have nutmeg, you can use whatever spices you think might work. I think 
          I've used various combinations of ground ginger, allspice, and cinamon before.)
1/4 tsp. salt
1 C. chopped fresh or defrosted frozen cranberries
1/2 C. or more chopped pecans (or walnuts, or whatever nuts you have on hand)

2 Tbs. sugar
1/8 tsp. ground nutmeg

Preheat oven to 400 degrees. In a large bowl, cream together butter and sugar. You could do this with your mixer, but since I hate getting my mixer dirty unless I really have to, I just use a fork and mash the two together.

Butter and sugar creamed together. I kind of like to eat a little bit of this bit itself.
Add eggs and vanilla and mix well. Fold in sour cream.

It doesn't look like much yet.

In a smaller bowl, combine flour, baking powder, baking soda, nutmeg, and salt.

Dry ingredients.

Fold flour mixture into the butter/sugar/egg/vanilla/sour cream mixture just until moistened. Note: this makes a stiff batter, but if yours is not moist enough, add some more sour cream.

Fold in cranberries and pecans.

This is what it should look like. Told you it's a stiff batter.

Fill greased or lined muffin pan with batter. I like to just grease them and not use paper liners-- it's better for the planet and nicer-looking, anyway.

Batter in the pan.

Combine sugar and nutmeg for topping, and sprinkle over muffins.

Hello, pretty.

Bake for 20-25 minutes, until a cake tester comes out with just a few crumbs.

Mmmm. I made these way back at the end of November. I want more. Now.


  1. Yum. I have a bag of extra cranberries in the freezer that I didn't know what to do with. Now I do.

  2. Erin, I have another cranberry recipe coming up on Wednesday that will help you use them up, too-- cranberry chocolate chip oatmeal cookies.