I love the ease of these muffins. Make up a few mixes ahead of time, and you can have them on your brunch table in 35 minutes. How’s that for making breakfast easy??
These are jumbo muffins because they’re absolutely scrumptious that way. Feel free to try the variation to make standard-size ones below…or simply slice a jumbo muffin in half and share it with the one you love. 😉
What you need:
To make the mix:
- 1 3/4 c. flour
- 2 1/2 t. baking powder
- 1/2 t. salt
- 1 c. dried cranberries
- 3/4 c. chopped pecans
- 1/2 c. light brown sugar, packed
To make the muffins:
- 1/2 c. unsalted butter, melted and cooled
- 1 egg, slightly beaten
- 3/4 c. milk
- large bowl
- measuring cups and spoons
- jumbo muffin pan
Time: Ten minutes prep + 20-25 minutes baking.
Serves: Makes 6 muffins. These muffins are twice the size of standard muffins.
Multiplying the recipe: Not unless you have two jumbo muffin pans.
Cranberry-Pecan Jumbo Muffins:
To make the mix: Layer the ingredients, in order, in a wide-mouth quart jar. Put on lid.
To make the muffins: Preheat oven to 400F. In a large bowl, combine the butter, egg, and milk. Add the jar of muffin mix and fold to blend. Place batter evenly in greased or lined jumbo muffin pans and bake 20-25 minutes. Cool 5 minutes before removing from tin.
Variation – To make standard muffins: Place batter evenly in greased or lined standard muffin pans and bake 14-16 minutes. Cool 5 minutes before removing from tin. Makes 12 standard muffins.