Cranberry Pecan Muffins

  • 20min
    prep time
  • 55min
    total time
  • 2

These muffins are the perfect, flavorful treat for your Sunday brunch. Bonus: this recipe is a yummy use of the extra cranberries, nuts, and even OJ you have leftover from holiday recipes.

Let's Make This Recipe!

  • Step 1

    Preheat oven to 375°F.

  • Step 2

    Grease 24 muffin cups or line with paper liners.

  • Step 3

    Place Tillamook Unsalted Butter, applesauce, 1 cup sugar, and brown sugar in a large mixing bowl and stir until smooth and creamy.

  • Step 4

    Mix in eggs and vanilla extract, then stir in Tillamook Premium Sour Cream, Tillamook Plain and Simple 0% Farmstyle Greek Yogurt, and orange juice until thoroughly combined.

  • Step 5

    In a separate bowl, whisk flour, baking powder, baking soda, nutmeg, ½ teaspoon cinnamon, and salt.

  • Step 6

    Gently stir the flour mixture into the wet ingredients just until moistened; fold in cranberries and pecans.

  • Step 7

    Spoon batter into prepared muffin cups, filling them ⅔ full.

  • Step 8

    Combine ¼ cup sugar with ½ teaspoon cinnamon in a small bowl, and sprinkle the cinnamon sugar over the muffins.

  • Step 9

    Bake until muffins are lightly browned and a toothpick inserted into the center comes out clean or with moist crumbs, about 20 to 25 minutes.

  • Step 10

    Cool in pan for 10 minutes before turning out to finish cooling on wire racks.