Cranberry Pecan Streusel Muffins Food

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CRANBERRY-PECAN MUFFINS(ATK)



Cranberry-Pecan Muffins(ATK) image

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.

Provided by Coppercloud

Categories     Quick Breads

Time 1h2m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 18

3 tablespoons all-purpose flour
4 teaspoons granulated sugar
1 tablespoon light brown sugar, packed
2 tablespoons unsalted butter, cut into 1/2-inch pieces, softened
1 pinch salt
1/2 cup pecan halves
muffins
1 1/3 cups all-purpose flour (6 2/3 ounces)
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups pecan halves, toasted and cooled
1 cup granulated sugar (7 1/2 ounces)
1 tablespoon granulated sugar (7 1/2 ounces)
2 large eggs
6 tablespoons unsalted butter, melted and cooled slightly
1/2 cup whole milk
2 cups fresh cranberries
1 tablespoon confectioners' sugar

Steps:

  • FOR THE STREUSEL: 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: Spray 12-cup muffin tin with baking spray with flour. Whisk flour, baking powder, ¾ teaspoon salt together in bowl; set aside.
  • 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.
  • 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.

CRANBERRY PECAN MUFFINS



Cranberry Pecan Muffins image

These cranberry pecan muffins with streusel topping are bursting with fresh cranberries in every bite. They're incredibly tender and will make your kitchen smell amazing.

Provided by Jennifer Farley

Categories     Breakfast     Brunch

Time 30m

Number Of Ingredients 17

3 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 tablespoon packed light brown sugar
1/8 teaspoon kosher salt
1/2 cup raw pecans, (finely chopped)
2 tablespoons unsalted butter, (cubed and at room temperature)
1 cup fresh cranberries
1/2 cup granulated sugar, (divided)
7 3/4 ounces all-purpose flour
1 teaspoon grated orange zest
2 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup toasted or raw pecans, (chopped (see notes))
1 large egg, (lightly beaten)
1/2 cup + 2 tablespoons half-and-half ((or 50% heavy cream + 50% whole milk))
2 tablespoons fresh-squeezed orange juice
1/3 cup unsalted butter, (melted)

Steps:

  • Place an oven on the center shelf and preheat oven to 375 degrees F; lightly grease a 12-cup standard muffin tin (I used baking spray with flour).
  • Prepare the streusel: in a small bowl, stir together the flour, sugars, salt, and pecans until evenly combined. Use a fork to press in the butter until the mixture is crumbly without any flour patches.
  • Place the cranberries and 2 tablespoons of sugar in a food processor. Pulse a few until very coarsely chopped; think mostly halves or quarters. Some large, barely chopped cranberries are good because they'll add a nice texture and tartness. If you prefer a more subtle flavor, it won't hurt the muffins if you chop them more finely. However, you won't be able to taste as much cranberry flavor.
  • Place the flour and orange zest in a large bowl, pressing the zest into the flour to break up any clumps. Add the remaining sugar, baking powder and salt, whisking to combine. In a separate, medium-sized bowl, whisk together the egg, half-and-half, and orange juice. Stir the wet ingredients into the dry, followed by the melted butter, cranberries and pecans.
  • Divide the batter evenly into the prepared muffin pan, then top evenly with streusel. Bake for 16-20 minutes, until the tops are golden and a toothpick comes out clean from the center. Cool for 5 minutes, then transfer to a cooling rack.
  • Muffins will keep in an airtight container or resealable plastic bag at room temperature for up to 3 days, in the refrigerator for 1 week, or in the freezer for up to 3 months (wrap individually before freezing so they don't stick together).

Nutrition Facts : Calories 262.04 kcal, Carbohydrate 29.07 g, Protein 3.81 g, Fat 14 g, SaturatedFat 6.05 g, Cholesterol 40.51 mg, Sodium 85.39 mg, Fiber 1.72 g, Sugar 11.28 g, ServingSize 1 serving

CRANBERRY STREUSEL MUFFINS



Cranberry Streusel Muffins image

I love cranberries! And now, we can get them all year-round! You can use fresh or frozen cranberries (and you don't even need to thaw them!!). These are also wonderful with some chocolate chips added to the batter.

Provided by Redsie

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

2 tablespoons quick-cooking oats
1 tablespoon flour
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons vegetable oil
1 teaspoon water
3/4 cup granulated sugar
1/2 cup low-fat milk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla
1 cup coarsely chopped cranberries
1 1/3 cups flour
2 teaspoons baking powder

Steps:

  • Preheat the oven to 350°F Spray a 12-cup muffin pan with Pam.
  • Make topping: in a small bowl, stir together oats, flour, brown sugar, cinnamon, oil and water until the mixture is crumbly. Set aside.
  • Make muffins: in a large bowl and using a whisk or electric beaters, combine sugar, milk, oil, egg and vanilla. With a wooden spoon, stir in the cranberries.
  • In another bowl, stir together flour and baking powder. With a wooden spoon, stir the mixture into the cranberry mixture just until everything is combined. Divide the mixture among the prepared muffin cups. Sprinkle topping evenly over top.
  • Bake for 18 to 20 minutes or until a tester inserted into the middle of a muffin comes out dry.

Nutrition Facts : Calories 175.5, Fat 6, SaturatedFat 0.9, Cholesterol 16, Sodium 72.2, Carbohydrate 28.2, Fiber 0.9, Sugar 15.7, Protein 2.5

CRANBERRY PECAN STREUSEL MUFFINS



Cranberry Pecan Streusel Muffins image

Cinnamon-nut streusel tops an orange-scented muffin packed with cranberries and pecans-at every altitude, this is an unbeatable combination.

Provided by Susan G. Purdy

Categories     Bake     Muffin     Bread     Berry     Dairy     Fruit     Nut     Breakfast     Brunch     Yogurt     Cranberry     Tree Nut     Almond     Pecan     Walnut     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 24

Topping:
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
Pinch of salt
¼ teaspoon ground cinnamon
1 tablespoon unsalted butter, cut up
¼ cup (1 ounce) pecans or walnuts, finely chopped
Muffins:
½ cup granulated sugar
1 cup cranberries, coarsely chopped
½ cup (2 ounces) pecans or walnuts, chopped
1 teaspoon grated orange zest
1 teaspoon orange extract
1 large egg at room temperature
1 cup plain or orange yogurt, top liquid poured off
4 tablespoons (¼ cup) unsalted butter, melted, or canola oil
2 tablespoons wheat germ
1½ cups unsifted all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
Special Equipment
2½-inch muffin cups; sifter; wooden skewer or cake tester

Steps:

  • Pan preparation:
  • Coat the muffin cups with nonstick vegetable spray (then wipe the top of the pan with a paper towel) or coat with solid shortening.
  • Muffins:
  • Position rack in center of the oven. Preheat oven to 400°F.
  • In a medium bowl, toss together all streusel topping ingredients and pinch everything together with your fingertips to make crumbs. Set aside.
  • Measure the sugar. In another bowl, toss together the cranberries and nuts with the grated orange zest, extract, and 1 tablespoon of sugar. Set aside.
  • In a large bowl, whisk together the egg(s), yogurt or milk, melted butter or oil, the remaining sugar, and the wheat germ. Place a sifter over the bowl and measure the flour, baking powder, baking soda (if using), salt, and cinnamon into it. Stir/sift the dry ingredients onto the wet, add the cranberry-nut mixture, and stir everything together just to blend; don't over-beat.
  • Divide the batter evenly among the muffin cups, filling them nearly full. Sprinkle generously with the streusel crumbs. (Half-fill any empty cups with water.) Bake 20 to 22 minutes (or for the time indicated for your altitude in the chart), or until the muffins are golden brown and well risen and a cake tester inserted in the center comes out clean. Cool slightly on a wire rack, and serve warm.
  • Cooks' Note
  • If you are baking the muffins at high altitude, follow the adjustments below.
  • If baking at 3,000 feet:
  • Increase yogurt to 1 cup minus 2 tablespoons. Increase flour to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda.
  • If baking at 5,000 feet:
  • Increase sugar in muffin batter to ½ cup plus 2 tablespoons. Increase to 2 eggs. Decrease yogurt to 1 cup minus 2 tablespoons. Use ⅓ cup oil, not butter in muffin batter. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
  • If baking at 7,000 feet:
  • Increase sugar in muffin batter to ⅔ cup. Increase to 2 eggs. Decrease yogurt to ¾ cup and add 2 tablespoons water. Use 1/3 cup oil, not butter, in muffin batter. Increase wheat germ to 3 tablespoons. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking powder. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
  • If baking at 10,000 feet:
  • Decrease sugar in muffin batter to ¼ cup plus 2 tablespoons. Replace yogurt with 1 cup whole milk. Use oil, not butter, in muffin batter to retain more moisture. Increase flour in muffin batter to 2 cups minus 2 tablespoons. Omit baking soda. Increase salt in muffin batter to ¾ teaspoon. Place rack in lower third of oven; bake at 425°F for 25-27 minutes.

PECAN CRANBERRY MUFFINS



Pecan Cranberry Muffins image

When you want a little something extra for breakfast, serve these muffins - you'll get requests for seconds. I store them in the freezer and reheat them when we want them.-Suzanne McKinley, Lyons, Georgia

Provided by Taste of Home

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 10

1-1/2 cups chopped fresh or frozen cranberries
1-1/4 cup sugar, divided
3 cups all-purpose flour
4-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
2 large eggs, lightly beaten
1 cup whole milk
1 cup chopped pecans
1 teaspoon grated lemon zest

Steps:

  • In a bowl, toss cranberries with 1/4 cup sugar; set aside. Combine flour, baking powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse crumbs. , Combine eggs and milk; stir into flour mixture just until moistened. Fold in pecans, lemon zest and cranberries. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 400° for 20-25 minutes or until muffins test done.

Nutrition Facts : Calories 241 calories, Fat 11g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 231mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.

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