Festive High-Protein Cranberry Pecan Muffins Recipe Tastes Like Christmas (30 Minutes) by Elisa Schmitz
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During the holidays, one of the ingredients I make the most of is fresh cranberries. Give me all the cranberry recipes! This year, I'm trying to combine my love of cranberries with my need for nutrition. This festive high-protein cranberry pecan muffins recipe is nutritious, but the best part is that it tastes like Christmas. Seriously!
The holiday taste of these marvelous muffins comes not only from the cranberries but also from the pecans. (If you ask me, pecan recipes rule the holiday season.) That's why the cranberry-pecan flavor combination just says Christmas to me. Plus, these muffins are super moist thanks to a couple of my other favorite ingredients: mascarpone cheese and Greek yogurt. Mascarpone is a slightly sweet cheese with a velvety texture that's similar to an Italian sweet cream cheese. The mascarpone (along with some sugar) adds sweetness to balance the cranberries' tartness.
In addition to their tangy flavor, cranberries provide antioxidants and may help with gut health, among the other health benefits of cranberries. The muffins also incorporate the health benefits of Greek yogurt, which adds some protein, too. The pecans add more protein as well as fiber and healthy omega-3 fatty acids, among the other health benefits of pecans.
To make these fresh cranberry pecan muffins, here are the wholesome ingredients you'll need to gather: eggs, mascarpone cheese, plain Greek yogurt, sugar, flour, baking powder, salt, cinnamon, fresh cranberries and chopped pecans. Just mix up the batter then bake the muffins until they're golden brown. So simple.
Serve these delightful muffins as an anytime breakfast with a cup of coffee or tea, or as part of a festive holiday brunch. They make the perfect Christmas snack or even a healthier dessert!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 18 to 22 minutes (ovens vary)
Total Time: 28 to 32 minutes
Servings: 12
Ingredients
- 3 eggs
- 1 cup mascarpone cheese, at room temperature
- 1/2 cup low-fat plain Greek yogurt
- 3/4 cup granulated sugar
- 1 1/2 cups flour (all-purpose or gluten-free flour)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 cups fresh cranberries
- 1 cup chopped pecans
Here's how to make it:
- In a large mixing bowl, add the eggs, mascarpone cheese, Greek yogurt and sugar. Whisk to blend.
- Add the flour, baking powder, salt and cinnamon. Stir to combine. (You can use all-purpose or gluten-free flour.)
- Fold in the cranberries and the pecans. (You could use walnuts instead of pecans, or omit the nuts altogether, if you like.)
- Evenly spread the batter into a muffin pan that's been sprayed with cooking spray or lined with baking liners.
- Bake at 350 degrees F until muffins are golden brown and pass the toothpick test, about 18 to 22 minutes.
- Allow muffins to cool a bit before serving.
- Store muffins in an airtight container (in the refrigerator lasts longer).
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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