Cranberry Ginger Muffins

Cranberry Ginger Muffins

  • 10m

    prep time

  • 25m

    Cook Time

  • 12





  • 2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon McCormick® Ground Cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, melted and cooled
  • 1/2 cup milk
  • 2 large eggs
  • 2 tablespoons Gourmet Garden™ Ginger Stir-In Paste
  • 1/2 cup dried cranberries
  • 3/4 cup chopped pecans, divided

Nutrition information

Nutrition information coming soon.


  • Preheat oven to 350°F. Mix flour, sugar, baking powder, cinnamon and salt in a medium bowl. Set aside.

  • Mix butter, milk, eggs, and Ginger Paste in a large bowl with a wire whisk. Working in batches, mix dry ingredients into wet mixture using a rubber spatula. Stir gently just until moistened. Stir in cranberries and 1/2 cup of the pecans; batter will be thick.

  • Spoon batter into 12 paper-lined muffin cups, filling about 2/3 full. Top with remaining 1/4 cup chopped pecans. Bake 20 to 25 minutes or until toothpick inserted into center of muffin comes out clean. Cool in pan 5 minutes. Remove from pan; cool completely on wire rack.