Moist Cranberry Pecan Muffins

Moist Cranberry Pecan Muffins

7 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h 10 m
Recipe by  thompson4808

“An adapted recipe that my wife thinks is amazing.”

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Adjust Servings

Original recipe yields 2 dozen muffins


  1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
  2. Beat butter, applesauce, 1 cup white sugar, and brown sugar in a large mixing bowl until smooth and creamy. Mix in eggs and vanilla extract, then stir in sour cream, Greek yogurt, and orange juice until thoroughly combined. Whisk flour, baking powder, baking soda, nutmeg, 1/2 teaspoon cinnamon, and salt in a separate bowl. Gently stir the flour mixture into the wet ingredients just until moistened; fold in cranberries and pecans.
  3. Spoon batter into prepared muffin cups, filling them 2/3 full. Combine 1/4 cup sugar with 1/2 teaspoon cinnamon in a bowl and sprinkle the cinnamon sugar over the muffins.
  4. Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, 20 to 25 minutes. Cool muffins in pans for 10 minutes before turning out to finish cooling on wire racks.

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Reviews (7)

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I loved these, but I did make a couple of small modifications to suit my tastes and to substitute ingredients I had available. I replaced the applesauce with butter, and the yogurt with sour cream - in other words, all butter, all sour cream. I don't care for the orange/cranberry flavor so I replaced the orange juice with milk. I also used coarsely chopped fresh cranberries. I loved the flavor and richness of the butter and sour cream and prefer those substitutions for the applesauce and Greek yogurt, ingredients I don't generally have on hand anyway. The pecans, while a suitable addition, could easily be omitted and I might prefer that also. All and all, a beautiful, nicely domed cranberry muffin with just right sweetness and spice.

Sarah Jo

Sarah Jo

I cut this recipe back by half to get 12 muffins. I used my own homemade applesauce amd two tablespoons orange juice concentrate for a stronger orange flavor. I made no other changes. Baked at 350*, my muffins were done at almost 22 minutes. I did get 12 bigger sized muffins out of a halved recipe. These muffins were very moist, chewy and had a wonderful assortment of flavors that worked very well together. GREAT muffin recipe. I'd like to try this again with fresh cranberries next time and see how that works out.

Sara Kemp

Sara Kemp

When I made the first batch we found them to be dry and not very sweet. So I just made another batch with these revisions: 3/4 c. butter, 1 1/4 c white sugar and 1 1/4 c brown sugar. Now hubby and daughter give them a resounding 5.

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Amount Per Serving (24 total)

  • Calories
  • 259 cal
  • 13%
  • Fat
  • 9.4 g
  • 14%
  • Carbs
  • 40 g
  • 13%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 52 mg
  • 17%
  • Sodium
  • 193 mg
  • 8%

Based on a 2,000 calorie diet



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Farm Fresh Zucchini Cranberry Nut Muffins


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