Print

Glazed Cranberry Pecan Muffins

Glazed Cranberry Pecan Muffins - recipe card
Print Recipe

Tender, buttery muffins studded with tart cranberries and toasted pecans, topped with a sweet vanilla glaze. Perfect for a cozy breakfast or fall brunch.

Ingredients

Scale
  • 1/2 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 large egg
  • 1/4 cup whole milk
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1/2 teaspoon vanilla extract
  • 1/3 cup fresh or frozen cranberries (if frozen, do not thaw)
  • 1/4 cup pecans, toasted and chopped
  • For the glaze:
  • 1/2 cup powdered sugar
  • 1 to 2 tablespoons whole milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (177°C). Line 4 cups of a standard 12-cup muffin tin with paper liners; set aside.
  2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, kosher salt, and ground cinnamon until evenly combined. This ensures even distribution of leavening and spice.
  3. In a separate small bowl, whisk together the egg, whole milk, melted unsalted butter, and vanilla extract until smooth. The butter should be cooled to avoid cooking the egg.
  4. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, stir gently until just combined — a few streaks of flour are acceptable. Overmixing will develop gluten, resulting in dense, tough muffins.
  5. Gently fold in the cranberries (if frozen, do not thaw to prevent color bleeding) and the toasted chopped pecans. Distribute them evenly without crushing the cranberries.
  6. Divide the batter evenly among the 4 prepared muffin cups, filling each about two-thirds full. An ice cream scoop works well for consistent portions.
  7. Bake in the preheated oven for 18 to 20 minutes, until the tops are golden and spring back lightly when touched, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, about 20 minutes. Cooling completely prevents the glaze from melting off.
  9. While the muffins cool, prepare the glaze: In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract until smooth. Add the remaining milk, 1 teaspoon at a time, until the glaze is thick but pourable.
  10. Dip the tops of the cooled muffins into the glaze, letting any excess drip back into the bowl. Alternatively, drizzle the glaze over the muffins with a spoon. Let the glaze set for 10 minutes before serving.

Notes

Store glazed muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze unglazed muffins (wrap individually in plastic wrap and place in a freezer bag) for up to 3 months. Thaw at room temperature, then prepare glaze fresh and apply before serving.

Nutrition

Keywords: glazed cranberry pecan muffins, cranberry pecan muffins, glazed muffins, fall breakfast, Thanksgiving muffins, pecan cranberry, easy muffin recipe, breakfast pastries, baked goods, homemade muffins

Find it online: https://copycatkitchenco.com/glazed-cranberry-pecan-muffins/