Cranberry Pecan Muffins

Vegetarian
Cranberry Pecan Muffins
35 min.
16
176kcal

Suggestions


Start your day on a delicious note with these delightful Cranberry Pecan Muffins! Perfectly suited for a morning meal, brunch, or a cozy breakfast, these muffins are a wonderful blend of flavors and textures that will tantalize your taste buds. The tartness of fresh or frozen cranberries pairs beautifully with the rich, buttery goodness of the muffin base, while the crunchy pecans add a satisfying crunch that elevates each bite.

Not only are these muffins vegetarian-friendly, but they are also quick and easy to prepare, taking just 35 minutes from start to finish. With 16 servings, they are ideal for sharing with family and friends or for meal prepping for the week ahead. Each muffin contains a modest 176 calories, making them a guilt-free indulgence that you can enjoy any time of the day.

The combination of warm spices, including a hint of nutmeg, and the sweet aroma of vanilla creates a comforting atmosphere in your kitchen as they bake. Whether you enjoy them fresh out of the oven or as a delightful snack later, these Cranberry Pecan Muffins are sure to become a favorite in your recipe collection. So, gather your ingredients and get ready to impress your loved ones with this scrumptious treat!

Ingredients

  • teaspoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • 0.5 cup butter softened
  • 0.8 cup cranberries fresh coarsely chopped
  •  eggs 
  • cups flour all-purpose
  • 0.1 teaspoon nutmeg 
  • 0.5 cup pecans chopped
  • 0.3 teaspoon salt 
  • ounces cream sour
  • tablespoons sugar 
  • teaspoon vanilla extract 

Equipment

  • bowl
  • oven
  • toothpicks
  • muffin liners

Directions

  1. In a large bowl, cream butter and sugar.
  2. Add eggs, one at a time, beating well after each addition.
  3. Add vanilla. Fold in sour cream.
  4. Combine the flour, baking powder, baking soda, nutmeg and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.
  5. Fill greased or paper-lined muffin cups two-thirds full.
  6. Combine topping ingredients; sprinkle over batter.
  7. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts

Calories176kcal
Protein6.85%
Fat58.87%
Carbs34.28%

Properties

Glycemic Index
25.76
Glycemic Load
9.93
Inflammation Score
-3
Nutrition Score
4.45304350231%

Flavonoids

Cyanidin
2.54mg
Delphinidin
0.61mg
Malvidin
0.02mg
Pelargonidin
0.01mg
Peonidin
2.3mg
Catechin
0.26mg
Epigallocatechin
0.23mg
Epicatechin
0.23mg
Epigallocatechin 3-gallate
0.12mg
Kaempferol
0.01mg
Myricetin
0.31mg
Quercetin
0.7mg

Nutrients percent of daily need

Calories:176.07kcal
8.8%
Fat:11.65g
17.92%
Saturated Fat:5.49g
34.31%
Carbohydrates:15.26g
5.09%
Net Carbohydrates:14.34g
5.21%
Sugar:2.42g
2.69%
Cholesterol:44.07mg
14.69%
Sodium:155.3mg
6.75%
Alcohol:0.09g
100%
Alcohol %:0.21%
100%
Protein:3.05g
6.1%
Manganese:0.28mg
14.05%
Selenium:7.72µg
11.04%
Vitamin B1:0.15mg
10.08%
Folate:33.05µg
8.26%
Vitamin B2:0.13mg
7.91%
Vitamin A:300.02IU
6%
Phosphorus:55.72mg
5.57%
Iron:0.96mg
5.33%
Vitamin B3:0.99mg
4.94%
Calcium:38.99mg
3.9%
Fiber:0.92g
3.69%
Copper:0.07mg
3.65%
Vitamin E:0.4mg
2.63%
Zinc:0.39mg
2.62%
Magnesium:10.19mg
2.55%
Vitamin B5:0.25mg
2.51%
Potassium:61.96mg
1.77%
Vitamin B6:0.03mg
1.61%
Vitamin B12:0.09µg
1.51%
Vitamin K:1.13µg
1.07%