These muffins are a great way to enjoy the tasty mix of tart cranberries and crunchy pecans. Pairing them with a hot cup of coffee makes them the perfect holiday breakfast food.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup chopped pecans. 1/2 cup dried cranberries. 1/4 cup unsalted butter, melted. 1/4 cup milk. 1/4 cup plain yogurt. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 egg. 1 tsp vanilla extract. Zest of 1 orange.
Instructions: Preheat your oven to 375F 190C and line a muffin tin with paper liners. In a large bowl, combine the flour, sugar, pecans, dried cranberries, baking powder, baking soda, and salt. In a separate bowl, whisk together the melted butter, milk, yogurt, egg, vanilla extract, and orange zest. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Scoop the muffin batter evenly into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve these delicious cranberry pecan muffins as a festive breakfast treat with a mug of hot coffee!
Prep Time: 15 minutes
Cook Time: 20 minutes
Potpourri Promenade
