Breakfast Muffins


Preheat oven to 350°F. Line 12-cup muffin pan with paper liners.
In the bowl of a stand mixer with the paddle attached, combine butter and sugar.
Add eggs and milk and beat until well combined.
Mix in apple, coconut, 1/2 cup pecans and 1/2 cup cranberries (reserving 1/4 cup pecans and 1/4 cup cranberries for topping muffins).
Add flours, cinnamon, baking powder, baking soda, and salt to wet batter. Mix well.
Using a large cookie scoop, fill each muffin cup. Sprinkle remaining cranberries and pecans over each muffin.
Bake in preheated oven for 20-25 minutes or until cake tested inserted in the center of the muffin comes out clean.
Cool muffins in the pan for 5 minutes. Transfer muffins to a cooling rack.
Store in an airtight container.
Ingredients
Directions
Preheat oven to 350°F. Line 12-cup muffin pan with paper liners.
In the bowl of a stand mixer with the paddle attached, combine butter and sugar.
Add eggs and milk and beat until well combined.
Mix in apple, coconut, 1/2 cup pecans and 1/2 cup cranberries (reserving 1/4 cup pecans and 1/4 cup cranberries for topping muffins).
Add flours, cinnamon, baking powder, baking soda, and salt to wet batter. Mix well.
Using a large cookie scoop, fill each muffin cup. Sprinkle remaining cranberries and pecans over each muffin.
Bake in preheated oven for 20-25 minutes or until cake tested inserted in the center of the muffin comes out clean.
Cool muffins in the pan for 5 minutes. Transfer muffins to a cooling rack.
Store in an airtight container.