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muffin topped with cranberries and pecans on a white plate
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Breakfast Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12

Ingredients

Ingredients:

  • 1/2 cup unsalted butter, melted
  • 3/4 cup brown sugar
  • 2 eggs
  • 3/4 cup milk
  • 1 cup finely chopped apple
  • 1/2 cup unsweetened coconut
  • 3/4 cup finely chopped pecans, divided
  • 3/4 cup dried cranberries, divided
  • 1 cup unbleached all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

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.