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Cranberry-Pecan Muffins

Source of Recipe


Cook's Illustrated



List of Ingredients



• -- Streusel Topping --
  
• 3 Tbsp all-purpose flour
  
• 4 tsp granulated sugar
  
• 1 Tbsp packed light brown sugar
  
• 2 Tbsp unsalted butter, cut into ½-inch pieces, softened
  
• Pinch salt
  
• ½ cup pecan halves
  
• .
  
• -- Muffins --
  
• 1-1/3 cups all-purpose flour
  
• 1½ tsp baking powder
  
• 1 tsp salt
  
• 1¼ cups pecan halves, toasted and cooled
  
• 1 cup plus 1 Tbsp granulated sugar
  
• 2 large eggs
  
• 6 Tbsp unsalted butter, melted and cooled slightly
  
• ½ cup whole milk
  
• 2 cups fresh cranberries
  
• 1 Tbsp confectioners' sugar
  






Instructions



1. For the streusel:
   Adjust oven rack to upper-middle position and heat oven to 425°. 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.
   
   
2. For the muffins:
   Spray 12-cup muffin tin with baking spray with flour. Whisk flour, baking powder, and ¾ teaspoon salt together in bowl; set aside.
   
   
3. 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 just until moistened and no streaks of flour remain. Set batter aside 30 minutes to thicken.
   
   
4. 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 equally among prepared muffin cups, slightly mounding in middle. Evenly sprinkle streusel topping over muffins, gently pressing into batter to adhere.
   
   
5. 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 tin on wire rack, 10 minutes. Remove muffins from tin and cool for at least 10 minutes before serving.
   
   Makes 12 muffins.