Cranberry-Pecan Muffins

It’s Super Bowl Sunday. A day sure to be filled with beer and chicken wings. So why not start it out with something bread based to sop up all those brews you’ll consume during the game. Or eat them any time because they are fantastically delicious. This recipe came from last week’s episode of America’s Test Kitchen, and they looked so good I knew I’d be baking them as soon as I could get my hands on some cranberries.  And they did not disappoint.

 

Cranberry-Pecan Muffins
Yields 12
Write a review
Print
Streusel Topping
  1. 3 tablespoons all-purpose flour
  2. 4 teaspoons granulated sugar
  3. 1 tablespoon packed light brown sugar
  4. 2 tablespoons unsalted butter , cut into 1/2-inch pieces, softened
  5. Pinch salt
  6. 1/2 cup pecan halves
Muffins
  1. 1 1/3 cups (6 2/3 ounces) all-purpose flour
  2. 1 1/2 teaspoons baking powder
  3. 1 teaspoon salt
  4. 1 1/4 cups pecan halves , toasted and cooled
  5. 1 cup plus 1 tablespoon (7 1/2 ounces) granulated sugar
  6. 2 large eggs
  7. 6 tablespoons unsalted butter , melted and cooled slightly
  8. 1/2 cup whole milk
  9. 2 cups fresh cranberries
  10. 1 tablespoon confectioners' sugar
FOR THE STREUSEL
  1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Process flour, granulated sugar, brown sugar, butter, and salt in food processor until mixture resembles coarse sand, 4 to 5 pulses. Add pecans and process until pecans are coarsely chopped, about 4 pulses. Transfer to small bowl; set aside.
FOR THE MUFFINS
  1. Spray 12-cup muffin tin with baking spray with flour. Whisk flour, baking powder, ¾ teaspoon salt together in bowl; set aside.
  2. Process toasted pecans and granulated sugar until mixture resembles coarse sand, 10 to 15 seconds. Transfer to large bowl and whisk in eggs, butter, and milk until combined. Whisk flour mixture into egg mixture until just moistened and no streaks of flour remain. Set batter aside 30 minutes to thicken.
  3. Pulse cranberries, remaining ¼ teaspoon salt, and confectioners’ sugar in food processor until very coarsely chopped, 4 to 5 pulses. Using rubber spatula, fold cranberries into batter. Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups, slightly mounding in middle. Evenly sprinkle streusel topping over muffins, gently pressing into batter to adhere. Bake until muffin tops are golden and just firm, 17 to 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin on wire rack, 10 minutes. Remove muffins from tin and cool for at least 10 minutes before serving.
Notes
  1. Note: If fresh cranberries aren't available, substitute frozen: Microwave them in a bowl until they're partially but not fully thawed, 30 to 45 seconds.
Adapted from America's Test Kitchen
Crafty Cori Strikes Again http://craftycori.com/

Leave a Reply

Your email address will not be published. Required fields are marked *

Protected with IP Blacklist CloudIP Blacklist Cloud

%d bloggers like this: