Moist Cranberry Pecan Muffins

Sour cream, thick Greek yogurt, and cinnamon-flavored applesauce make these cranberry-pecan muffins extra-moist and flavorful.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 259 Calories

Ingredients

• 1 cup brown sugar
• 1 teaspoon baking soda
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 4 eggs
• 2 teaspoons baking powder
• 1 cup sour cream
• 1 cup plain Greek yogurt
• 1 (6 ounce) package sweetened dried cranberries
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.5 cup butter, softened
• 0.5 cup chopped pecans
• 0.25 cup white sugar
• 0.25 cup orange juice
• 0.5 cup cinnamon-flavored applesauce

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.

Step 2

Beat butter, applesauce, 1 cup white sugar, and brown sugar in a large mixing bowl until smooth and creamy. Mix in eggs and vanilla extract, then stir in sour cream, Greek yogurt, and orange juice until thoroughly combined. Whisk flour, baking powder, baking soda, nutmeg, 1/2 teaspoon cinnamon, and salt in a separate bowl. Gently stir the flour mixture into the wet ingredients just until moistened; fold in cranberries and pecans.

Step 3

Spoon batter into prepared muffin cups, filling them 2/3 full. Combine 1/4 cup sugar with 1/2 teaspoon cinnamon in a bowl and sprinkle the cinnamon sugar over the muffins.

Step 4

Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, 20 to 25 minutes. Cool muffins in pans for 10 minutes before turning out to finish cooling on wire racks.