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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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a medium bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
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.
Gently fold in the chopped cranberries, nuts, and orange zest (if using) until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
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.
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.
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
Calories |
3349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.0 g | 226% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 2469 mg | 107% | |
| Total Carbohydrate | 405.1 g | 147% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 177.5 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 415 mg | 32% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1343 mg | 29% | |
*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.
