Photo: Jennifer Davick; Styling: Rose Nguyen
Prep Time
25 Mins
Bake Time
35 Mins
Makes 2 dozen

How to Make It

Step 1

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring occasionally.

Step 2

Whisk together flour, baking powder, and salt.

Step 3

Pulse cranberries and sugar in a food processor 3 to 4 times or just until chopped.

Step 4

Beat butter at medium speed with an electric mixer until creamy. Add egg, beating until well blended. Gradually add flour mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in cranberry mixture and pecans.

Step 5

Place baking cups in miniature muffin pans; coat with cooking spray. Spoon batter into baking cups, filling completely.

Step 6

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes clean. Remove from pans to a wire rack; spoon Orange-Cream Cheese Glaze over warm muffins. Garnish with Candied Kumquat Slices, if desired.

Step 7

Note: To make ahead, place unglazed muffins in a heavy-duty zip-top plastic freezer bag; freeze up to two months. Let thaw at room temperature before glazing.

Ratings & Reviews

vonith's Review

January 08, 2013
These were excellent muffins and my family loved them.

aubiechic's Review

December 16, 2008
This was delicious! I did make it healthier by (1) using 1 cup whole wheat flour, 1 cup all-purpose (2) reducing butter to 1 Tbsp, melted and adding 3 Tbsp. applesauce; I also reduced the salt to cut down on the tartness of the cranberries and reduced the sufar to 3/4 cup.