Do you like cranberries? I personally think they are an underutilized fruit. Most people only have them once or twice a year on Thanksgiving and maybe Christmas and they only eat them as cranberry sauce. I wanted to shake things up and see if I could enjoy cranberries another way, so I came up with this cranberry muffins recipe.
This recipe is super yummy, as long as you like tart and sweet combination. The cranberries do add a tart punch, but the pecan crumble topping adds a whole lot of sweet for the perfect balance. If you don’t really like tart things, I’d suggest you coat your cranberries in sugar before mixing them into the batter.
Another interesting thing about this recipe is how thick the batter is. When I first made these, I was sure I had gotten the recipe wrong. The batter is thick – just know that. BUT, they turned out super cake-like and delicious. I definitely suggest serving them warm, if you can. I added a dollop of butter and they were so tasty.
If you’re baking for Christmas, I highly suggest you make these cranberry muffins. They are such a unique and unexpected way to serve cranberries. Plus, if you have some leftover cranberries, this is a great way to use them!
Pecan Crumble Cranberry Muffins
1/4 cup walnut pieces
1/2 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/4 teaspoon baking powder
Pinch of salt
2 1/2 tablespoons unsalted butter, melted
2 cups all-purpose flour
1/2 cup plus 1 1/2 tablespoons
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1 cup plain low-fat yogurt
2 large eggs, lightly beaten
1 stick unsalted butter, melted and cooled
1 1/2 cups fresh cranberries (can use frozen)
Preheat the oven to 425°.
Lightly grease the cups and top of a 12-cup nonstick muffin pan.
In a pie plate, toast the walnuts for 5 minutes, or until browned and fragrant; cool. In a large bowl, mix the flour with the granulated and light brown sugars, baking powder and salt. Stir in the butter, then add the walnuts and pinch the topping mixture into clumps.
In a medium bowl, mix the flour with 1/2 cup of sugar, baking powder, baking soda, and salt. In another bowl, mix the yogurt with the egg and butter; stir in the dry ingredients. Toss the cranberries with the remaining 1 1/2 tablespoons of sugar and fold into the muffin batter.
Spoon the batter into the muffin cups and cover with the crumb topping. Gently press the topping onto the muffins so it adheres. Bake for 20 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a rack to cool. Serve warm or at room temperature (I loved them warm!)