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Cranberry Pecan Muffins

Servings 18 muffins

Ingredients

  • 1-1/2 cups chopped fresh or frozen cranberries
  • 1-1/4 cup sugar divided
  • 1/2 cup unsalted butter melted
  • 2 eggs lightly beaten
  • 1 teaspoon vanilla
  • 1 teaspoon orange zest
  • 1 cup milk
  • 3 cups all-purpose flour
  • 4-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup pecans roughy chopped

Instructions

  1. Preheat oven to 400F. Line 18 muffin cups with paper liners.
  2. In a small bowl, toss together chopped cranberries and 1/4 cup sugar. Set aside.
  3. In a mixing bowl, beat together remaining cup of sugar, butter, eggs, vanilla, orange zest, and milk until combined. Add flour, baking powder, and salt; beat until just combined. Fold in pecans.
  4. Fill the muffin cups two-thirds full. Bake in preheated over 20 - 22 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool on a wire rack.