Cranberry Ginger Pecan Muffins
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12 muffins
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Calories
255 kcal
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Course
Baked Goods
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Cuisine
American
Cranberry Ginger Pecan Muffins
Description
Cranberry Ginger Pecan Muffins blend rolled oats, whole wheat flour, and pecans for a textured and nutritious base. Fresh cranberries provide bursts of tartness that contrast with the warm, zesty note from fresh or dried ginger. The batter includes brown sugar, eggs, olive oil, and buttermilk (or a milk and vinegar substitute) which helps create a tender crumb and moist interior. These muffins are baked at 375°F until a toothpick inserted in the center comes out clean, forming a light yet substantial muffin perfect for breakfast or a snack.
The blend of tart cranberries and earthy pecans is balanced by the mild sweetness of brown sugar and the subtle spice of ginger without being overpowering. The use of olive oil instead of butter lends moisture while keeping the flavor mild and complementary. Sprinkling sugar atop before baking adds a gentle crunch to the golden muffin tops.
They can be enjoyed fresh or warmed slightly, making them convenient for grab-and-go mornings. Muffins left over can be frozen and quickly defrosted in the microwave, offering a ready-made breakfast or snack option.
The recipe notes suggest that honey could be tested as a brown sugar substitute, though this hasn't been tried with this exact recipe. Nutrition information provided does not account for optional toppings or seasoning additions.
Ingredients
- 2 egg
- 1/2 cup brown sugar packed
- 1 tablespoon ginger from about a 1" piece, grated (or 1 teaspoons dried, fresh
- 1/3 cup extra-virgin olive oil
- 1 cup buttermilk or 1 cup whole milk + 1 tablespoon white vinegar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup rolled oats
- 1 1/2 cups whole wheat flour or a mixture of whole wheat and all-purpose flour
- 1 cup cranberries fresh
- 1 cup pecans roughly chopped
- white sugar for sprinkling tops (optional, or turbinado sugar
Instructions
- Preheat oven to 375 and line a muffin pan with liners.
- In a large mixing bowl, beat together eggs (2), brown sugar (1/2 cup), grated ginger (1 tablespoon), olive oil (1/3 cup), buttermilk (1 cup), baking powder (1 teaspoon), baking soda (1 teaspoon), and salt (1/4 teaspoon).
- Stir in the oats (1 cup) and whole wheat flour (1.5 cups) until just combined.
- Fold in the pecans (1 cup) and cranberries (1 cup).
- Divide batter into muffin pan, filling almost all the way. Sprinkle tops with sugar, if desired.
- Bake at 375 for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Notes
- Substitute honey for brown sugar to alter sweetness, though results with this exact recipe are untested.
- Freeze leftover muffins and defrost in the microwave for a convenient breakfast or snack.
- Nutrition estimates exclude added salt, optional sugars, and brand variations; calculate individually if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 175mg | 7% |
| Potassium | 206mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 83IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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