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To start, gather these key ingredients for your cranberry pecan muffins: - 1 ½ cups all-purpose flour - ¾ cup granulated sugar - ½ cup packed brown sugar - 1 tablespoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - 1 large egg - ½ cup milk (can be almond milk) - ⅓ cup vegetable oil - 1 teaspoon vanilla extract - 1 cup fresh or frozen cranberries (if frozen, do not thaw) - ½ cup pecans, chopped - ¼ cup oats (optional, for added texture) You can add a few items to boost flavor: - Zest from one orange for a bright taste - A pinch of nutmeg for warmth - A handful of chocolate chips for sweetness - Chopped walnuts instead of pecans for a different nutty flavor If you need changes, here are some substitutions: - Use whole wheat flour for a healthier option. - Swap sugar with honey or maple syrup for a natural sweetener. - Replace vegetable oil with melted coconut oil for a tropical twist. - Try applesauce instead of the egg for a vegan muffin. - Use non-dairy milk like oat milk for a dairy-free version. These ingredients make your muffins tasty and adaptable. Enjoy mixing and baking! Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, grab a muffin tin. You can line it with paper liners or just grease it lightly with cooking spray. This helps the muffins come out easily. In a large bowl, whisk together the dry ingredients. Combine 1 ½ cups of flour, ¾ cup of granulated sugar, ½ cup of brown sugar, 1 tablespoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of cinnamon. Mixing these well ensures your muffins have a balanced flavor. In another bowl, beat 1 large egg. Then add ½ cup of milk (you can use almond milk), ⅓ cup of vegetable oil, and 1 teaspoon of vanilla extract. Mix these until smooth. This mixture brings moisture and flavor to your muffins. Now, pour the wet ingredients into the dry ingredients. Use a spatula to stir gently. Stop mixing as soon as everything is combined. It's okay if some lumps remain. This helps keep your muffins light and fluffy. Next, gently fold in 1 cup of cranberries, ½ cup of chopped pecans, and ¼ cup of oats if you want extra texture. Make sure these ingredients are evenly spread throughout the batter. This step adds flavor and crunch to every bite. Divide your batter evenly among the muffin cups. Fill each cup about ¾ full. This will give your muffins room to rise without overflowing. Place the muffin tin in the preheated oven. Bake for 18-20 minutes. Check if they're done by inserting a toothpick into the center of a muffin. If it comes out clean, they are ready. Let the muffins cool in the tin for about 5 minutes before moving them to a wire rack. This cooling step helps them set properly. To get that soft and fluffy muffin, you need to mix well but not too much. Overmixing makes muffins tough. Stir just enough to combine the wet and dry ingredients. Leave some lumps; they are okay! This helps keep the muffins light. Start with dry ingredients in one bowl and wet in another. Whisk the dry mix well to break up any lumps. For the wet mix, beat the egg first, then add the other wet items. When combining, use a spatula to fold gently. Avoid using a mixer; it can create too much air. Serve your cranberry pecan muffins warm for the best taste. You can sprinkle a bit of powdered sugar on top for a nice finish. Enjoy them with coffee or tea. For a fun touch, place a whole pecan on each muffin before baking. This gives a nice look and adds flavor. {{image_2}} You can easily make gluten-free cranberry pecan muffins. Just swap all-purpose flour for gluten-free flour. Many brands work well, so choose one you like. Check the package for any special instructions. The rest of the recipe stays the same. You still get the tasty mix of cranberries and pecans. To make vegan cranberry pecan muffins, replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes until it thickens. Use almond milk instead of regular milk. You can also choose vegetable oil or coconut oil. These swaps keep the muffins moist and flavorful. You can add fun flavors to your muffins. Try adding orange zest for a citrusy twist. Just use the zest of one orange and mix it in with the wet ingredients. If you're a chocolate fan, mix in half a cup of chocolate chips. They melt and create a yummy treat. You can get creative with spices too. A pinch of nutmeg or ginger can add warmth to your muffins. To keep your cranberry pecan muffins fresh, store them in an airtight container. This helps prevent them from drying out. You can also wrap each muffin in plastic wrap for extra protection. Place them at room temperature if you plan to eat them within a few days. Freezing your muffins is a great way to save them for later. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap and place them in a freezer-safe bag. Remove as much air as possible before sealing. To thaw, simply take a muffin out and leave it at room temperature for about an hour. You can also reheat them in the oven for a warm treat. When stored properly, cranberry pecan muffins last up to 3 days at room temperature. If you freeze them, they can last up to 3 months. Just remember to check for any signs of freezer burn when you take them out. Enjoy your muffins while they’re still fresh and tasty! Yes, you can use dried cranberries. They will give a sweeter taste. Just remember to reduce the sugar slightly. Dried cranberries soak up moisture. The muffins may be a bit denser. To make these muffins healthier, try these tips: - Use whole wheat flour instead of all-purpose flour. - Replace sugar with honey or maple syrup. - Add more nuts or seeds for protein. - Use less oil or replace it with applesauce. - Add fruits like bananas or apples for natural sweetness. Yes, you can replace the egg with a vegan alternative. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This will help bind the muffins. You can also use mashed bananas or unsweetened applesauce. To reheat muffins, use the oven or microwave. For the oven, preheat to 350°F (175°C). Wrap muffins in foil and heat for 10 minutes. For the microwave, place a muffin on a plate. Heat for 10-15 seconds. Check if it’s warm enough. You can check if the muffins are done by using a toothpick. Insert it into the center of a muffin. If it comes out clean or with a few crumbs, they are ready. If the toothpick has wet batter, bake a few more minutes. Making cranberry pecan muffins is simple and fun. We covered all the key ingredients, from the main ones to optional flavor boosters. I shared step-by-step instructions to help you bake perfect muffins. You now have tips for texture and storage. Plus, we explored tasty variations for gluten-free and vegan options. Baking can be a joy. With these tips, you’ll make muffins your family loves. Enjoy your baking adventure and share these muffins with friends!

Cranberry Pecan Muffins

Indulge in the deliciousness of homemade Cranberry Pecan Muffins with this easy recipe! With just a few simple ingredients, you can create warm, fluffy muffins packed with tart cranberries and crunchy pecans. Perfect for breakfast or a delightful snack, these muffins are both moist and flavorful. Click through to explore the full recipe and bring a touch of fall to your kitchen today!
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Ingredients
  

1 ½ cups all-purpose flour

¾ cup granulated sugar

½ cup packed brown sugar

1 tablespoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

1 large egg

½ cup milk (can be almond milk)

⅓ cup vegetable oil

1 teaspoon vanilla extract

1 cup fresh or frozen cranberries (if frozen, do not thaw)

½ cup pecans, chopped

¼ cup oats (optional, for added texture)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.

    Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon until well combined.

      Combine Wet Ingredients: In a separate bowl, beat the egg, then add the milk, vegetable oil, and vanilla extract. Mix until smooth.

        Combine Mixtures: Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula just until combined; be careful not to overmix—lumps are okay!

          Add Fruits and Nuts: Gently fold in the cranberries, chopped pecans, and oats (if using) until evenly distributed throughout the batter.

            Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.

              Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

                Cool and Serve: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve warm, dusted lightly with powdered sugar if desired, and enjoy alongside a cup of tea or coffee! For an added touch, place a whole pecan on top of each muffin before baking.