Cranberry Nut Muffins
Bursting with vibrant flavors and irresistible textures, these Cranberry Nut Muffins are the perfect blend of tart cranberries, crunchy walnuts or pecans, and a hint of optional orange zest for a citrusy twist. Made with simple pantry staples like all-purpose flour, buttermilk, and a touch of vanilla, these homemade muffins are incredibly moist and fluffy with a golden-brown top that’s sure to impress. Ready in just 35 minutes from start to finish, this easy recipe is ideal for a festive breakfast, a quick snack, or even holiday gatherings. Whether you enjoy them warm out of the oven or save them for later, these muffins are freezer-friendly and stay fresh for up to three days. Treat yourself to a delightful combination of sweet, tart, and nutty goodness with this crowd-pleasing recipe!
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Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups buttermilk
- 0.5 cups unsalted butter (melted and cooled)
- 2 large eggs
- 1 teaspoons vanilla extract
- 1.5 cups fresh or frozen cranberries (coarsely chopped)
- 0.75 cups chopped walnuts or pecans
- 1 teaspoons orange zest (optional)
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
Step 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Step 3
In a medium bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
Step 4
Create a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently until just combined; do not overmix. The batter will be slightly lumpy.
Step 5
Gently fold in the chopped cranberries, nuts, and orange zest (if using) until evenly distributed.
Step 6
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
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 and the tops are golden brown.
Step 8
Remove from the oven and let the muffins cool in the pan for 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 | (1259.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3348.6 |
| Total Fat 176.0g | 0% |
| Saturated Fat 74.6g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 654.2mg | 0% |
| Sodium 2469.4mg | 0% |
| Total Carbohydrate 405.1g | 0% |
| Dietary Fiber 25.6g | 0% |
| Total Sugars 177.5g | |
| Protein 60.0g | 0% |
| Vitamin D 175.2IU | 0% |
| Calcium 415.4mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 1343.0mg | 0% |
Source of Calories