Cranberry and Nut Muffins

Bursting with tangy cranberries and crunchy nuts, these Cranberry and Nut Muffins are the perfect balance of sweet and tart, with a soft, fluffy texture that melts in your mouth. Made with pantry staples like all-purpose flour, granulated sugar, and baking powder, these muffins are elevated by the addition of fresh or dried cranberries and your choice of walnuts or pecans for a nutty twist. Topped with optional turbinado sugar for a delightful crunch, these muffins bake to golden perfection in just 20 minutes, making them an easy and irresistible breakfast or snack option. Whether served warm from the oven or enjoyed the next day, they’re a delicious way to brighten up your morning routine. Perfect for holiday gatherings or a cozy weekend treat, this recipe is as satisfying as it is simple! Keywords: cranberry muffins, nut muffins, easy muffin recipe, quick breakfast ideas, holiday baking.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 0.75 cup granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 0.5 cup unsalted butter
• 1 cup milk
• 1 unit large egg
• 1 teaspoon vanilla extract
• 1 cup fresh or dried cranberries
• 0.5 cup chopped nuts (walnuts or pecans)
• 2 tablespoons turbinado sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

Step 3

Melt the butter and set it aside to cool slightly. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.

Step 4

Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined, being careful not to overmix—lumps are okay.

Step 5

Fold in the cranberries and chopped nuts until evenly distributed throughout the batter.

Step 6

Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. If desired, sprinkle the tops of the muffins with turbinado sugar for added crunch and sweetness.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	(997.6g)

Amount per serving	% Daily Value*
Calories	2611.2

Total Fat 96.5g	0%
Saturated Fat 36.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 332.0mg	0%
Sodium 2259.5mg	0%
Total Carbohydrate 402.8g	0%
Dietary Fiber 16.3g	0%
Total Sugars 196.9g
Protein 48.2g	0%

Vitamin D 148.4IU	0%
Calcium 431.0mg	0%
Iron 13.8mg	0%
Potassium 1105.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.5%

Protein: 7.2%

Carbs: 60.3%