Cranberry-Pecan Muffins

From America's Test Kitchen Season 12: Rise and Shine Breakfast

Why this recipe works:

To tame the harsh bite of the cranberries found in most cranberry-nut muffins, we chopped the cranberries in a food processor and tossed them with confectioners’ sugar and a little salt (which we often use to tame the bitterness in eggplant). As for the nuts, we took a cue from cakes made with… read more

To tame the harsh bite of the cranberries found in most cranberry-nut muffins, we chopped the cranberries in a food processor and tossed them with confectioners’ sugar and a little salt (which we often use to tame the bitterness in eggplant). As for the nuts, we took a cue from cakes made with nut flour and augmented some of the all-purpose flour with pecan flour (made by grinding pecans in a food processor). But because we were working with less flour, our muffins spread rather than baking up tall and self-contained. We fixed the problem by letting the batter rest for 30 minutes. Resting allowed what flour there was to become more hydrated, resulting in a properly thickened batter that baked up perfectly domed. To replace the missing crunch of the nuts, we simply topped the muffins with a pecan streusel.

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Cranberry-Pecan Muffins

Most cranberry-nut-muffin recipes call for loading sour berries and chopped nuts into any old batter. Could that be why they always seem out of whack?  

Watch the Video

Makes 12 muffins

If fresh cranberries aren't available, substitute frozen: Microwave them in a bowl until they're partially but not fully thawed, 30 to 45 seconds.

Ingredients

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