Cranberry-Pecan Muffins

Name: Cranberry-Pecan Muffins
Yield: Makes 12 muffins
Ingredients: 3 tablespoons, all-purpose flour; 4 teaspoons, granulated sugar; 1 tablespoon, packed light brown sugar; 2 tablespoons, unsalted butter, cut into 1/2-inch pieces, softened; pinch, salt; 1/2 cup, pecan halves; 1 1/3 cups (6 2/3 ounces), all-purpose flour; 1 1/2 teaspoons, baking powder; 1 teaspoon, salt; 1 1/4 cups, pecan halves, toasted and cooled; 1 cup plus 1 tablespoon (7 1/2 ounces), granulated sugar; 2 large, eggs; 6 tablespoons, unsalted butter, melted and cooled slightly; 1/2 cup, whole milk; 2 cups, fresh cranberries; 1 tablespoon, confectioners' sugar

39 comments

Appears in Cook's Illustrated September/October 2011, America's Test Kitchen TV

Desserts or Baked Goods

Fruit

Quick Breads

Breakfast & Brunch

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?

SERVESMakes 12 muffins

TIME1¼ hours, plus 30 minutes resting

has video

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...

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