What I'm Cooking - Cranberry-Nut Muffins

So...cranberries. Apparently cranberries are really, really hard to find outside of the Thanksgiving season. Don't get me wrong, I hadn't expected to stumble across fresh cranberries, but I was shocked that I couldn't find a bag of frozen berries to save my life. I went to three groceries stores and two specialty stores before I finally found some at a mega Whole Foods.

But the important part is that I did find them and was finally able to make these delicious muffins. As will come as no surprise, this is yet another Cooks' Illustrated recipe, from their September & October 2011 issue.

Great Cranberry-Nut Muffins (makes 12 muffins)

The Topping (a.k.a. excuse for more sugar)
3	tablespoons all-purpose flour
4	teaspoons granulated sugar
1	tablespoon packed light brown sugar
2	tablespoons unsalted butter, cut into ½-inch pieces, softened
	Pinch of salt
½	cup pecan halves
The Muffin Stuffin'
1 ⅓	cups (6 ⅔ ounces) all-purpose flour
1 ½	teaspoons baking powder
1	teaspoon salt
1 ¼	cups pecan halves, toasted and cooled
1	cup plus 1 tablespoon (7 ½ ounces) granulated sugar
2	large eggs
6	tablespoons unsalted butter, melted and cooled slightly
½	cup whole milk
2	cups fresh (ha! yeah, right!) cranberries
1	tablespoon confectioners' sugar

Right off the bat, let me warn you that you're going to need a food processor for this recipe. If you don't already have one go get one because they are awesome and you should have one regardless. That done, let's jump right in, shall we?



FOR THE TOPPING:

1. Add everything but the pecans to a food processor and give it about 4-5 pulses until it resembles coarse sand. Then throw in the pecans and give it another 4-5 pulses. Once done, dump the delicious mixture into a bowl for later.

FOR THE MUFFIN STUFFIN':

2. Pre-heat the oven to 425 degrees and set the rack to the upper-middle position.

3. Spray down a 12-cup muffin tin with baking spray or throw some muffin cups (is that what they are referred to as?) in them.

4. Whisk together the flour, baking powder, and ONLY ¾ths of a teaspoon of salt (NOT ALL THE SALT) in a bowl, then put it to the side.

5. Process the toasted pecans and granulated sugar until the mixture resembles coarse sand, about 10-15 seconds (see below).



6. Transfer that delicious, delicious sand like substance to a large bowl and then whisk in the eggs, butter, and milk until combined. The wisk in the four mixture until just combined and set that sucker aside for THIRTY (30) MINUTES to thicken up. This is important.

7. Pulse the cranberries (if frozen, microwave for about 30-45 seconds first to partially thaw) with the remaining ¼ teaspoon of salt, and confectionser sugar in a food preocessor until coarsely chopped, about 4-5 pulses.



8. Using a rubber spatula, fold cranberries into batter. At this point you're going to start loading up the muffin tin. CI recommended using an ice cream scoop which worked perfectly, but you can use a spoon or whatever you have lying around.



9. Sprinkle the topping on the muffins and press lightly to make sure it adheres. Then stick them in the oven for 17-18 minutes, rotating the pan halfway through to make sure they cook evenly. Remove muffins from oven and let cool for 10 minutes on a wire rack. Remove the muffins from the tin and let cool 10 more minutes. Then gorge on fresh muffins.

10. NOM NOM NOM NOM NOM!