Cranberry Pecan Muffins
Cranberry Pecan Muffins
Via America’s Test Kitchen
-STREUSEL
3 TB AP flour
4 teas sugar
1 TB light brown sugar
2 TB butter, ½ inch pieces, softened
Salt
½ cup pecan pieces
-MUFFINS
1 1/3 cup (6.66 oz) AP flour
1 ½ teas baking powder
1 teas salt
1 ¼ cup pecan halves, toasted and cooled
1 cup + 1 TB (7.5 oz) sugar
2 eggs
6 TB butter, melted
½ cup whole milk
2 cups cranberries
1 TB confectioners’ sugar
-STREUSEL
oven to 425°F. process flour, sugars, butter, salt until sandy (5 pulses). Add pecans, pulse 4 times.
- MUFFINS
Process pecans and sugar until sandy, 10 to 15 seconds. Bowl transfer, whisk in eggs, butter, and milk. Muffin method. Rest 30 minutes.
Pulse cranberries, ¼ teas salt, and confectioners’ sugar ~ 5 pulses. Fold into batter. Spoon into tin, sprinkle streusel on top and press into batter. Bake 17 minutes.
Via America’s Test Kitchen
-STREUSEL
3 TB AP flour
4 teas sugar
1 TB light brown sugar
2 TB butter, ½ inch pieces, softened
Salt
½ cup pecan pieces
-MUFFINS
1 1/3 cup (6.66 oz) AP flour
1 ½ teas baking powder
1 teas salt
1 ¼ cup pecan halves, toasted and cooled
1 cup + 1 TB (7.5 oz) sugar
2 eggs
6 TB butter, melted
½ cup whole milk
2 cups cranberries
1 TB confectioners’ sugar
-STREUSEL
oven to 425°F. process flour, sugars, butter, salt until sandy (5 pulses). Add pecans, pulse 4 times.
- MUFFINS
Process pecans and sugar until sandy, 10 to 15 seconds. Bowl transfer, whisk in eggs, butter, and milk. Muffin method. Rest 30 minutes.
Pulse cranberries, ¼ teas salt, and confectioners’ sugar ~ 5 pulses. Fold into batter. Spoon into tin, sprinkle streusel on top and press into batter. Bake 17 minutes.