Here is a phenomenal sweet cranberry pecan chocolate muffins recipe! This delicious easy muffin recipe is packed with tart cranberries, crunchy pecans and yummy chocolate chips. They have a nice golden brown top and are great for a quick breakfast or snack.
These muffins are wonderful to serve anytime, but especially during the holiday season. The perfect combination of cranberries and pecans bring out the feel of Thanksgiving and Christmas. Making for a huge hit for family and guests. They can be part of a breakfast spread or even a dessert. Or perhaps an afternoon snack.
The next time you would like muffins, try making these bakery-style muffins. And enjoy a delicious muffin with a cup of milk or a cup of coffee or orange juice.
Here are more Thanksgiving and Christmas inspired recipes to try. Cranberry celebration salad and Copycat Cinnabon cake in the oven.
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Ingredients for Sweet Cranberry Pecan Chocolate Muffins Recipe!
The frozen cranberries used in this recipe were sat out at room temperature for about twenty minutes. And then used in the muffin batter.
- frozen cranberries-partially thawed.
- milk
- sugar
- all-purpose flour
- large eggs
- baking powder
- extra virgin olive oil
- chocolate chips
- chopped pecans
See recipe card for quantities.
Instructions to make this sweet cranberry pecan chocolate muffins recipe!
- Step 1: Preheat the oven to 450 degrees. Combine the dry ingredients and the partially thawed cranberries into a medium bowl and combine thoroughly.
- Step 2: Add the wet ingredients to the dry mixture and whisk all together. Mixing the ingredients just enough until everything is combined. Do not over mix.
- Step 3: Pour half a cup of mixture into lined muffin cups in tin. Bake in the oven for twelve to fifteen minutes. Inserting a toothpick or fork in the middle and coming out clean to know when done.
- Step 4: When done baking, to cool muffins, carefully take and place them onto a cooling rack.
Hint: These chocolate cranberry pecan muffins can cook quickly towards the end. It is important to watch for doneness, so they do not overcook.
Substitutions
- Dried cranberries - although I have not used dried cranberries in my recipe, you could substitute and use them.
- Flour - use gluten free, whole wheat flour or almond flour if you would like.
Variations
- Top of muffins - sprinkle white or brown sugar on top of each muffin.
Equipment
You do not need a mixer or food processor for this recipe. A spoon and whisk will do.
- cupcake paper liners
- measuring spoon
- measuring cup
- medium bowl
- wooden spoon or another spoon
- whisk
- muffin tin
- wire rack - optional
- airtight container
Storage
Store your leftover cranberry muffins in an airtight container at room temperature. I found they are best for up to three days after making.
Frugal Tip
This recipe calls for just a half a cup of chopped pecans. Try purchasing a smaller bag for savings.
FAQ
It is important to not overcook muffins. As that can cause them to be hard. So be sure to not cook them for too long.
Related
Looking for more simple breakfast recipes? Try these:
Copycat Mcdonalds pancake recipe
Sweet Cranberry Pecan Chocolate Muffins Recipe!
Equipment
- 10 cupcake paper liners
- 1 teaspoon
- 1 Cup
- 1 medium bowl
- 1 Wooden spoon or another spoon
- 1 Whisk
- 1 Wire rack optional
- 1 Airtight container
Ingredients
- ¾ cup frozen cranberries partially thawed
- ¼ cup milk
- 1 cup sugar
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon baking powder
- ¼ cup extra virgin olive oil
- ½ cup chocolate chips
- ½ cup chopped pecans
Instructions
- Preheat the oven to 450 degrees. Combine the dry ingredients and the partially thawed cranberries into a medium bowl and combine thoroughly.
- Add the wet ingredients to the dry mixture and whisk all together. Mixing the ingredients just enough until everything is combined. Do not over mix.
- Pour half a cup of mixture into lined muffin cups in tin. Bake in the oven for twelve to fifteen minutes. Inserting a toothpick or fork in the middle and coming out clean to know when done.
- When done baking, to cool muffins, carefully take and place them onto a cooling rack.
Ginger says
I've never combined cramberry and pecan before, but since I love both, I can't wait to try this delicious recipe. Thanks for sharing!
Amy says
Thank you! They are one of my favorites!
Michael Taylor says
OMG! All of my favorite ingredients! Cranberries, pecans and chocolate! Sounds absolutely delicious!
Amy says
Thank you! Enjoy!!