Cranberry Nut Upside Down Muffins
Elevate your breakfast game with these irresistible Cranberry Nut Upside Down Muffins—a perfect blend of tart, sweet, and nutty flavors in every bite. These muffins feature a buttery brown sugar topping that caramelizes beautifully, combining with vibrant fresh cranberries and crunchy pecans or walnuts for a show-stopping finish. With a moist, tender crumb infused with the richness of buttermilk and a hint of vanilla, these muffins are as delicious as they are stunning. Effortlessly baked in just 20 minutes, they’re flipped upside-down to unveil their dazzling topping. Ideal for holiday mornings, brunch gatherings, or a sweet snack, these muffins are easy to make and sure to impress. Enjoy them warm for the ultimate cozy treat, and don’t forget to savor the caramelized goodness on top!
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 0.5 cup brown sugar
- 1 cup fresh cranberries
- 0.5 cup chopped pecans or walnuts
- 1.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 1 large egg
- 0.75 cup buttermilk
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin generously.
In a small saucepan, melt the butter (6 tablespoons) over medium heat. Add the brown sugar (1/2 cup) and stir until melted and smooth. Remove from heat.
Divide the brown sugar mixture evenly among the muffin cups, approximately 1 teaspoon per cup.
Top the brown sugar mixture in each cup with about 4-5 cranberries and a sprinkle of chopped nuts (pecans or walnuts). Set aside.
In a large mixing bowl, whisk together the all-purpose flour (1 1/2 cups), granulated sugar (1/2 cup), baking powder (2 teaspoons), baking soda (1/4 teaspoon), and salt (1/4 teaspoon).
In a medium mixing bowl, whisk together the egg (1 large), buttermilk (3/4 cup), vegetable oil (1/4 cup), and vanilla extract (1 teaspoon) until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Spoon the batter evenly over the cranberry-nut mixture in each muffin cup, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes. Run a knife around the edges of each muffin to loosen them, then place a baking sheet over the muffin tin and invert to release the muffins upside-down onto the sheet.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator.
Nutrition Facts
Calories |
3089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.1 g | 231% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 35.9 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 2144 mg | 93% | |
| Total Carbohydrate | 355.0 g | 129% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 190.9 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 396 mg | 30% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1026 mg | 22% | |
*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.
