Cranberry Ginger Pecan Whole Wheat Muffins
- Prep
- 15 min
- Cook
- 23 min
- Yield
- 12 muffins
- Level
- medium
- Cuisine
- American
Hearty whole wheat muffins studded with tart cranberries, toasted pecans, and fresh ginger warmth. Made with rolled oats and buttermilk for tender crumb, these breakfast muffins are naturally sweetened with brown sugar and finished with optional sugar sparkle.
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Method
8 steps- 1
Preheat oven to 375.
- 2
Line a muffin pan with liners.
- 3
Beat together eggs, brown sugar, grated ginger, olive oil, buttermilk, baking powder, baking soda, and salt in a large mixing bowl.
- 4
Stir in oats and whole wheat flour until just combined.
- 5
Fold in pecans and cranberries.
- 6
Divide batter into muffin pan, filling almost all the way.
- 7
Sprinkle tops with sugar if desired.
- 8
Bake at 375 for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Tips
Do not overmix batter to avoid dense, tough muffins.
Use fresh or frozen cranberries; thaw frozen berries before folding if desired to prevent excess moisture.
Toast pecans lightly before chopping to enhance flavor.
Good to Know
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze baked muffins up to 3 months.
Prepare dry ingredients and wet ingredients separately up to 1 day ahead. Combine and bake when ready. Batter can sit 10-15 minutes before baking.
Serve warm or at room temperature with butter, cream cheese, or yogurt. Pairs well with coffee or tea.
Common Mistakes
Do not overmix dry and wet ingredients to avoid dense, tough muffins.
Do not skip lining the pan to avoid sticking.
Do not underbake; check doneness with a toothpick to avoid gummy centers.