Breakfast Muffins

AuthorMelissa Harvey
DifficultyIntermediate
muffin topped with cranberries and pecans on a white plate
Yields12 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
Ingredients:
 ½ cup unsalted butter, melted
 ¾ cup brown sugar
 2 eggs
 ¾ cup milk
 1 cup finely chopped apple
 ½ cup unsweetened coconut
 ¾ cup finely chopped pecans, divided
 ¾ cup dried cranberries, divided
 1 cup unbleached all-purpose flour
 ¾ cup whole wheat flour
 1 ½ tsp ground cinnamon
 1 tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
Directions:
1

Preheat oven to 350°F. Line 12-cup muffin pan with paper liners.

2

In the bowl of a stand mixer with the paddle attached, combine butter and sugar.

3

Add eggs and milk and beat until well combined.

4

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).

5

Add flours, cinnamon, baking powder, baking soda, and salt to wet batter. Mix well.

6

Using a large cookie scoop, fill each muffin cup. Sprinkle remaining cranberries and pecans over each muffin.

7

Bake in preheated oven for 20-25 minutes or until cake tested inserted in the center of the muffin comes out clean.

8

Cool muffins in the pan for 5 minutes. Transfer muffins to a cooling rack.

9

Store in an airtight container.

Breakfast Muffins
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Ingredients

Ingredients:
 ½ cup unsalted butter, melted
 ¾ cup brown sugar
 2 eggs
 ¾ cup milk
 1 cup finely chopped apple
 ½ cup unsweetened coconut
 ¾ cup finely chopped pecans, divided
 ¾ cup dried cranberries, divided
 1 cup unbleached all-purpose flour
 ¾ cup whole wheat flour
 1 ½ tsp ground cinnamon
 1 tsp baking powder
 ½ tsp baking soda
 ½ tsp salt

Directions

Directions:
1

Preheat oven to 350°F. Line 12-cup muffin pan with paper liners.

2

In the bowl of a stand mixer with the paddle attached, combine butter and sugar.

3

Add eggs and milk and beat until well combined.

4

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).

5

Add flours, cinnamon, baking powder, baking soda, and salt to wet batter. Mix well.

6

Using a large cookie scoop, fill each muffin cup. Sprinkle remaining cranberries and pecans over each muffin.

7

Bake in preheated oven for 20-25 minutes or until cake tested inserted in the center of the muffin comes out clean.

8

Cool muffins in the pan for 5 minutes. Transfer muffins to a cooling rack.

9

Store in an airtight container.

Breakfast Muffins
IngredientsDirections