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/189 grams), 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/213 grams), 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

Desserts or Baked Goods
Fruit
Quick Breads
Breakfast & Brunch

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

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?

SERVES Makes 12 muffins

TIME 1¼ hours, plus 30 minutes resting

Why This Recipe Works

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