Jumbo Cranberry Orange Nut Muffins

Start your morning with the irresistible aroma of these Jumbo Cranberry Orange Nut Muffins, a bakery-style treat that combines the tangy sweetness of fresh cranberries, the bright zest of orange, and the toasty crunch of walnuts or pecans. Perfectly moist thanks to creamy buttermilk and a splash of freshly squeezed orange juice, these oversized muffins are baked to golden perfection in just 25 minutes. Ideal for breakfast, brunch, or a midday snack, this easy muffin recipe is a delightful balance of sweet and tart flavors with bursts of juicy fruit and nutty goodness in every bite. Whether served warm from the oven or saved for a grab-and-go snack, these muffins are sure to become a favorite in your kitchen. Best of all, they freeze beautifully, making them a convenient make-ahead option for busy mornings.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2.5 cups All-purpose flour
• 1 cup Granulated sugar
• 1 tablespoon Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 cup Cranberries (fresh or frozen, roughly chopped)
• 0.75 cup Walnuts or pecans (chopped)
• 1 tablespoon Orange zest (from 1 large orange)
• 2 large Eggs
• 1 cup Buttermilk
• 0.5 cup Unsalted butter (melted and slightly cooled)
• 0.25 cup Orange juice (freshly squeezed)
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a jumbo muffin tin with paper liners or lightly grease the cups.

Step 2

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

Step 3

Gently fold in the cranberries, chopped nuts, and orange zest to coat them in the flour mixture. This helps to distribute them evenly in the batter.

Step 4

In a separate bowl, whisk together the eggs, buttermilk, melted butter, orange juice, and vanilla extract until smooth.

Step 5

Pour the wet ingredients into the dry ingredients and gently fold them together using a rubber spatula or wooden spoon. Be careful not to overmix; the batter should be slightly lumpy.

Step 6

Using a large spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 of the way full.

Step 7

Bake in the preheated oven for 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 9

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

Nutrition Facts

Serving size	(1294.7g)

Amount per serving	% Daily Value*
Calories	3701.5

Total Fat 173.6g	0%
Saturated Fat 74.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 660.9mg	0%
Sodium 3571.9mg	0%
Total Carbohydrate 488.1g	0%
Dietary Fiber 20.9g	0%
Total Sugars 229.5g
Protein 66.4g	0%

Vitamin D 208.9IU	0%
Calcium 491.6mg	0%
Iron 18.4mg	0%
Potassium 1457.5mg	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: 41.3%

Protein: 7.0%

Carbs: 51.6%