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.
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C) and line a jumbo muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
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.
In a separate bowl, whisk together the eggs, buttermilk, melted butter, orange juice, and vanilla extract until smooth.
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.
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.
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.
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.
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
Calories |
3702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 3572 mg | 155% | |
| Total Carbohydrate | 488.1 g | 177% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 229.5 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 492 mg | 38% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1458 mg | 31% | |
*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.
