MAKES 12 MUFFINS
If fresh cranberries aren’t available, substitute frozen cranberries and microwave on high power until they are partially thawed, 30 to 45 seconds. Click here for information on toasting nuts. See the sidebar that follows the recipe.
|
STREUSEL TOPPING |
|
|
3 |
tablespoons all-purpose flour |
|
1 |
tablespoon packed light brown sugar |
|
4 |
teaspoons granulated sugar |
|
2 |
tablespoons unsalted butter, cut into ½-inch pieces, and softened |
|
|
Pinch salt |
|
½ |
cup pecans |
|
MUFFINS |
|
|
1⅓ |
cups (6⅔ ounces) all-purpose flour |
|
1½ |
teaspoons baking powder |
|
1 |
teaspoon salt |
|
1¼ |
cups pecans, toasted and cooled |
|
1 |
cup (7½ ounces) plus 1 tablespoon granulated sugar |
|
2 |
large eggs |
|
6 |
tablespoons unsalted butter, melted and cooled |
|
½ |
cup whole milk |
|
8 |
ounces (2 cups) fresh cranberries |
|
1 |
tablespoon confectioners’ sugar |
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray 12-cup muffin tin with vegetable oil spray.
2. FOR THE TOPPING: Process flour, brown sugar, granulated sugar, softened butter, and salt in food processor until mixture resembles coarse sand, 4 to 5 pulses. Add pecans and process until pecans are coarsely chopped, about 4 pulses. Transfer to small bowl; set aside.
3. FOR THE MUFFINS: Whisk flour, baking powder, and ¾ teaspoon salt together in bowl; set aside.
4. Process toasted pecans and granulated sugar until mixture resembles coarse sand, 10 to 15 seconds. Transfer to large bowl and whisk in eggs, melted butter, and milk until combined. Whisk flour mixture into egg mixture until just moistened and no streaks of flour remain. Set batter aside for 30 minutes to thicken.
5. Pulse cranberries, remaining ¼ teaspoon salt, and confectioners’ sugar in food processor until very coarsely chopped, 4 to 5 pulses. Using rubber spatula, fold cranberries into batter. Using ice cream scoop or large spoon, divide batter evenly among prepared muffin cups (batter should completely fill cups and mound slightly). Evenly sprinkle streusel topping over muffins, gently pressing into batter to adhere.
6. Bake until toothpick inserted in center of muffin comes out clean, 17 to 18 minutes, rotating muffin tin halfway through baking. Let muffins cool in tin for 10 minutes, then transfer to wire rack and let cool for 10 minutes before serving.