These WW-friendly cranberry pecan muffins are so incredibly fluffy and delicious! The best part is that they are only 3 WW points per muffin.
The pastry itself is subtly sweet, with dried cranberries inside. On top, you have some crunchy pecan pieces that add some texture variation and pair wonderfully with the fruit. The muffins can easily be made by hand and in the oven within about 15-20 minutes. They’re fast to whip up, and they certainly don’t disappoint.
Part of what makes the muffins so low in points is that applesauce replaces a good amount of butter in this recipe—and the small amount of fat used is a lighter substitute, which helps, too. I also used a zero-calorie sweetener, but feel free to use granulated sugar (the same amount) and adjust the points accordingly if preferred.
For the best experience, enjoy these muffins at warm or room temperature. They’re especially delicious with light butter spread on them or maybe even some sugar-free jam. If you love making muffins for all occasions, you can also check out my muffin recipe collection, which has numerous scrumptious WW-friendly recipes.
Why You Should Try This Recipe
- The muffins have an incredible taste and texture! These muffins are light and moist with delicious crunchy nuts and sweet-tart cranberries.
- Great for meal prep or making ahead. Make a batch of these muffins and freeze them for busy mornings. All you’ll have to do is pop one in the microwave and pair it with something like a smoothie for a light breakfast.
- Beginner baker-friendly. You don’t need to know any special techniques for this recipe to turn out right. It has a very simple preparation!
Recipe Overview
- Serving Size: 1 muffin
- Number of Servings: 12
- Time to Cook: 20 minutes
- WW Points Per Recipe: 3 WW points per muffin, 35 points for the entire batch (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Cranberry Pecan Muffins
- 1 ¾ cup All-purpose flour
- 1 tbsp Baking powder
- 1 ½ tsp Vanilla extract
- ½ cup Zero-calorie sugar replacement
- ¾ cup Unsweetened plain almond milk
- 3 tbsp Light butter substitute, melted
- 1 Egg
- ½ cup Unsweetened applesauce
- ½ cup Dried cranberries, reduced-sugar or no-sugar-added
- ⅓ cup Chopped pecans
Instructions for making Cranberry Pecan Muffins
- Preheat oven to 375F. Grease a muffin pan. In one bowl, whisk all of the wet ingredients until smooth. In another bowl, do the same with the dry ingredients (minus the cranberries and pecans) to break up any lumps.
2. Add the dry ingredients to the wet and whisk until a smooth batter forms, being careful not to overmix. Fold in the cranberries until just combined.
3. Scoop the batter into 12 portions and then disperse the chopped nuts over top of unbaked muffins. Press the nuts down slightly so they adhere.
4. Bake the muffins for 17-20 minutes until thoroughly baked; they should be lightly golden and springy to the touch.
Variations and Substitutions
- Cranberry Orange Muffins: Add some fresh orange zest to give a citrusy twist to the muffins. This will bring out the best qualities in the cranberries! You can also sub a portion of the milk with orange juice for a more forward orange flavor.
- Nut Type: If you prefer, you can use almonds or walnuts (or another type). Make sure to finely chop them so they are easy to sprinkle on top.
- Milk Type: Although I used almond milk, you are welcome to use your preferred milk, whether it be dairy or non-dairy.
- Mini Muffins: If you have a mini muffin pan, split the batter into smaller portions and make two dozen mini muffins instead.
- Muffins with Streusel: If you have some extra points to use up, consider making a cinnamon crumb topping to sprinkle on before baking. You can add the pecans to the streusel or mix them into the batter with the cranberries.
Tips and Tricks for Making Cranberry Pecan Muffins
- How to store cranberry pecan muffins: Keep the muffins in an airtight container or resealable bag. They are fine to be stored at room temperature for about 3-4 days. You can also refrigerate or freeze them to extend their shelf life.
- Be careful not to overmix the batter because it will ruin the texture of the muffins when they bake.
- After folding the cranberries into the batter, you can let it sit for a few minutes, and the gluten will relax. This will make it easier to scoop.
- Remove the baked muffins from the pan about 10 minutes after coming out of the oven to help keep the outer part of the muffins soft. You don’t want them to carry over-cook in the hot pan for too long.
Related Recipes
Cranberry Pecan Muffins
Ingredients
- 1 ¾ cup All-purpose flour
- 1 tbsp Baking powder
- 1 ½ tsp Vanilla extract
- ½ cup Zero-calorie sugar replacement
- ¾ cup Unsweetened plain almond milk
- 3 tbsp Light butter substitute, melted
- 1 Egg
- ½ cup Unsweetened applesauce
- ½ cup Dried cranberries, reduced-sugar or no-sugar-added
- ⅓ cup Chopped pecans
Instructions
- Preheat oven to 375F. Grease a muffin pan. In one bowl, whisk all of the wet ingredients until smooth. In another bowl, do the same with the dry ingredients (minus the cranberries and pecans) to break up any lumps.
- Add the dry ingredients to the wet and whisk until a smooth batter forms, being careful not to overmix. Fold in the cranberries until just combined.
- Scoop the batter into 12 portions and then disperse the chopped nuts over top of unbaked muffins. Press the nuts down slightly so they adhere.
- Bake the muffins for 17-20 minutes until thoroughly baked; they should be lightly golden and springy to the touch.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
