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Pecan-Cranberry Muffins

Doubly delicious with two kinds of cranberries, these tender sour-cream muffins are finished with a sweet glaze.

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10 - 10 serving

Total Time

Prep Time

Cook Time


  • 1 3/4 c. all-purpose flour
  • 1/2 c. chopped pecans
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3 eggs
  • 3/4 c. packed light brown sugar
  • 1/2 c. sour cream
  • 1/2 c. whole-berry cranberry sauce
  • 1/2 c. sweetened dried cranberries
  • 1/3 c. butter melted
  • 1 c. confectioners' sugar
  • 2-3 tbsp milk


Heat oven to 350°F. Coat 10 muffin cups with cooking spray. Mix first 5 ingredients.

In large separate bowl, whisk next 6 ingredients; stir in flour mixture.

Divide among muffin cups. Bake 18-20 min. Cool.

Mix confectioners' sugar and milk. Spoon over muffins.

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