Best 4 From The Pantry Vegan Pear Cranberry And Pecan Muffins Recipes
Indulge in a delightful culinary journey with our vegan pear, cranberry, and pecan muffins, a symphony of flavors that will tantalize your taste buds. These muffins are not just a morning treat; they are an explosion of textures and flavors that can be enjoyed as a snack, dessert, or even a delightful addition to your lunchbox. With their moist, tender crumb, and a burst of sweet and tart flavors from the pears and cranberries, these muffins are a perfect balance of sweet and tangy. The crunchy pecans add a delightful textural contrast that complements the soft and fluffy texture of the muffins. Whether you're a seasoned vegan baker or just starting your plant-based journey, these muffins are a must-try. With easy-to-follow instructions and readily available ingredients, they are a culinary adventure that won't disappoint. In addition to the featured pear, cranberry, and pecan muffins, the article also offers an array of other delectable muffin recipes to satisfy every craving. Explore the classic blueberry muffins, bursting with juicy blueberries in every bite. Indulge in the rich and decadent chocolate chip muffins, a timeless treat that never fails to satisfy. For a tropical twist, try the pineapple upside-down muffins, a unique and flavorful take on a classic dessert. The article also features a delightful recipe for streusel topped muffins, a combination of sweet crumbly topping and a moist, flavorful muffin base. With so many delectable options to choose from, you'll have a hard time deciding which one to try first. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with our collection of irresistible muffin recipes.
Check out the recipes below so you can choose the best recipe for yourself!
PECAN CRANBERRY MUFFINS
When you want a little something extra for breakfast, serve these muffins - you'll get requests for seconds. I store them in the freezer and reheat them when we want them.-Suzanne McKinley, Lyons, Georgia
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, toss cranberries with 1/4 cup sugar; set aside. Combine flour, baking powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse crumbs. , Combine eggs and milk; stir into flour mixture just until moistened. Fold in pecans, lemon zest and cranberries. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 400° for 20-25 minutes or until muffins test done.
Nutrition Facts : Calories 241 calories, Fat 11g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 231mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.
PECAN PEAR MUFFINS
These muffins are delicious! Chock-full of pears, pecans and down-home goodness, the moist sweet treats are terrific with a glass of cold milk or a steaming cup of coffee. -Laura Ward, Las Vegas, Nevada
Provided by Taste of Home
Time 50m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 259 calories, Fat 13g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 160mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.
CRANBERRY-PECAN MUFFINS
Provided by Molly O'Neill
Categories dessert, side dish
Time 45m
Yield Eighteen muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grind 3/4 cup of the pecans in a food processor and set aside. Chop the rest and set them aside. Butter 18 muffin cups very well.
- Using an electric mixer, cream the butter and 1 1/2 cups of sugar together. Mix in the orange zest. Add the eggs 1 at a time. Mix in vanilla.
- In a separate bowl, stir together the flour, baking powder, salt and ground pecans. Add the flour mixture to the butter mixture alternately with the milk, mixing just to combine. Gently stir in the cranberries and the chopped pecans.
- Divide the batter among the muffin cups and sprinkle with the remaining 2 tablespoons of sugar. Bake until the tops spring back when touched in the center, about 30 minutes. Let cool in tins slightly before turning out onto a rack to cool completely.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 197 milligrams, Sugar 20 grams, TransFat 0 grams
CRANBERRY PECAN MUFFINS
I often serve these colorful muffins when my United Methodist circle meets at my home. They are always a hit.
Provided by Taste of Home
Time 35m
Yield 16 muffins.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Fold in sour cream. Combine the flour, baking powder, baking soda, nutmeg and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts :
Tips:
- Prep your ingredients: Before starting, measure and prepare all your ingredients. This will make the baking process smoother and quicker.
- Use ripe pears: For the best flavor and texture, use ripe but firm pears. Avoid pears that are too soft or bruised.
- Chop the pears and cranberries finely: This will help them distribute evenly throughout the muffins and ensure that each bite is packed with flavor.
- Don't overmix the batter: Overmixing can result in tough muffins. Mix just until the ingredients are combined and no more.
- Fill the muffin cups properly: Fill each cup about 2/3 full to allow room for the muffins to rise.
- Bake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the muffins are fully cooked.
- Let the muffins cool before serving: This will help them set and make them easier to handle.
Conclusion:
These vegan pear, cranberry, and pecan muffins are a delicious and healthy snack or breakfast option. They're packed with flavor and texture, thanks to the combination of sweet pears, tart cranberries, and crunchy pecans. They're also easy to make and can be customized to your liking. Try adding a sprinkle of cinnamon or nutmeg for extra spice, or top with a glaze made from powdered sugar and lemon juice. No matter how you choose to enjoy them, these muffins are sure to be a hit!
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