Spiced Cranberry Pecan Muffins

  • Yield:
  • Prep Time:
    10 minutes
  • Cook Time:
    10 minutes

8 slices eureka!® Top Seed® Organic Bread, cubed

4 eggs

½ cup milk

2 teaspoons cinnamon

½ teaspoon ginger powder

2 teaspoons vanilla extract

¾ cup dried cranberries, divided

¼ cup pecans, chopped


Crumble Ingredients:

1 cup brown sugar

1 cup flour

2 teaspoons cinnamon

¼ cup pecans, chopped

⅔ cup unsalted butter, diced


Special Tools:

6-count muffin tin

6 paper muffin tin liners

  1. Preheat oven to 375°F. In a medium mixing bowl, whisk together eggs, milk, cinnamon, ginger,  and vanilla until well combined. Add in ½ cup cranberries and ¼ cup pecans and mix again until well combined. Fold in bread cubes until soaked and set aside.
  2. Make the crumble. In a medium mixing bowl, combine brown sugar, flour, cinnamon and butter and mix with fingers until well combined. Add in ¼ cup pecans, mix until well combined and set aside.
  3. Place paper muffin tin liners into muffin tin. Evenly distribute the bread mixture into each muffin cup. Sprinkle crumble evenly on top and add additional desired amount of cranberries into each.
  4. Bake until firm and golden brown (approximately 10 minutes). Check muffins with a toothpick to see if they are set. If not, continue cooking an additional 5 minutes until firm. Remove from oven and enjoy!