Oh, Ina. Your recipes never let me down. With these muffins, you managed to turn my extremely skeptical cranberry-hating husband into a believer. He ate four in a row and proceeded to call them "really good muffins." It made 2 dozen, so I froze half and brought them to my parents a few weeks later, both of whom also proclaimed them to be excellent.
I've changed Ina's original recipe a bit because I didn't want to buy dried figs or hazelnuts. I upped the cranberries and swapped out hazelnuts with pecans. Turns out pecans go super well with cranberries, and I'm going to continue making it this way from now on.
Cranberry Pecan Muffins
(Adapted from the Barefoot Contessa Cookbook by Ina Garten)
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 tbsp ground cinnamon
- 2 tsp ground ginger
- 1 1/4 cups whole milk
- 2 extra-large eggs
- 1/2 lb (2 sticks) unsalted butter, melted and cooled
- 2 cups fresh cranberries, coarsely chopped
- 3/4 cup toasted pecans, coarsely chopped
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- Preheat the oven to 375 degrees F. Line two muffin pans with paper liners.
- In a large bowl, sift together the flour, baking powder, baking soda, kosher salt, ground cinnamon, and ground ginger.
- Make a well in the center of the dry ingredients and add the milk, eggs, and melted butter. Stir just to combine.
- Add the cranberries, pecans, and both sugars, and stir just to distribute evenly throughout the batter.
- Spoon or scoop the batter into the paper liners, filling nearly to the top. Bake for 20-25 minutes, until browned on the top and a toothpick comes out clean.
No comments