These Toasted Pecan Cranberry muffins are a delightful treat anytime of day. Loaded with toasted pecans and fresh cranberries these buttery and tart treats are sure to please.
Preheat the oven to 425 degrees. Spray a standard 12-cup muffin tin with non-stick cooking spray or line with wrappers.
Place 1 ¾ cups pecans on a baking sheet and put in oven
while it is preheating. Remove as soon as pecans are lightly toasted. Remove
from pan and let cool before slightly before continuing.
In the bowl of your food processor with the blade attachment, pulse together the flour, sugars, butter and salt until it resembles course sand. Add the pecans and pulse 4-5 times, or until the pecans are coarsely chopped.
In your food processor process the pecans and the granulated sugar until it forms a coarse meal.
In the food processor, pulse together the cranberries and powdered sugar a few times until the cranberries are coarsely chopped.
Scoop the batter into your prepared muffin tin, filling to the top. Break the struesel topping into chunks and top each muffin, pressing into the batter slightly.