Cranberry Walnut Muffins have both a chewy and crunchy texture and will satisfy all ages on Thanksgiving morning or any morning that you want a wonderful treat.
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What We Love About This Recipe
These muffins are everything that you love about fall. They have all the wonderful warm flavors that are so great together.
- 30 Minute Breakfast: Very quick and easy dessert or breakfast.
- Easy Ingredients: All found in pantry or the fridge.
- Family Friendly: It is a special treat that isn’t over the top sweet.
- Adaptable: Can make it low-carb, low-fat or dairy free, etc…
You know what would take these over the top? Topping them with this amazing streusel topping.
Ingredient Notes
- Flour: All Purpose flour.
- Brown Sugar: Light or dark brown sugar or even a sugar alternative.
- Baking Powder: Make sure that it is fresh for best results.
- Cinnamon and Nutmeg: Adds the warm fall flavor.
- Egg: One large egg. Make at room temperature.
- Butter: Melt the butter.
- Milk: Low fat milk or a milk substitute can be great in this recipe.
- Cranberries: Dry cranberries or craisins. Fresh cranberries won’t work properly in this recipe.
- Walnuts: Chop walnuts until fine.
Equipment Needed
- Mixing Bowls
- Measuring Spoon
- Measuring Cups
- Muffin Pan
- Cupcake Liners
How to Make Cranberry Walnut Muffins
These are the basic steps for making dried cranberry muffins. Please refer to the recipe card below for more detailed instructions.
STEP 1: PREP
Begin by heating the oven and place the muffin liners in the muffin cups in the muffin pan.
STEP 2: MIX
First, combine the flour, brown sugar, baking powder, salt and spices in a mixing bowl and then in another bowl add the wet ingredients – combine egg, butter and milk. and next add to dry ingredients, stir the batter just until moistened. Fold in cranberries and pecans.
STEP 3: BAKE
Lastly, line muffin tin with paper liners or spray with vegetable oil cooking spray and pour batter into muffin cups about 3/4 full, and bake for 35-30 minutes or until golden brown and a toothpick comes out clean. Finally, remove to cool on wire rack.
Prep and Storage Tips for Recipe for Cranberry Muffins
HOW TO MAKE THIS RECIPE AHEAD OF TIME
The cranberry muffins recipe can be made up to a week in advance.
HOW TO STORE THIS RECIPE
The dried cranberry muffins are perfect if stored in an airtight container.
HOW TO FREEZE THIS RECIPE
TStore in an airtight container or wrap well with plastic wrap or aluminum foil.
HOW TO REHEAT THIS RECIPE
Reheat the cranberry muffins is in the oven by covering with foil and place them in a preheated 325 oven for 7 to 10 minutes, depending on their size.
Frequently Asked Questions about Walnut Cranberry Muffins
Use low fat or fat free ingredients for this recipe for cranberry muffins.
Of course, soy milk, almond milk or coconut milk are all good choices for this recipe.
Indeed, you can make this recipe with a half batch or double for a crowd. Just adjust the recipe card below.
Expert Tips for Making This Cranberry Walnut Muffins Recipe
- Add Vanilla Extract: This will add a warm undertone to the muffins.
- Add Different Nuts: Replace the walnuts with pecans.
- Icing: Drizzle with icing or frost with a cream cheese frosting.
- Dry Fruit: Dry apples, blueberries or other fruit. Or add some orange zest for Cranberry Orange Muffins.
- Alternate Size: Make mini muffins for a great surprise.
- Alternate cooking method tip: Make in the air fryer for a quick dessert without using the oven,
- Dietary consideration tip: Use low fat or fat free ingredients.
What to Serve with Cranberry Walnut Muffins
- Cupid Hot Chocolate Bombs
- Copycat Starbuck’s Iced Matcha Latte
- 20 Easy Ice Coffee Recipes
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Cranberry Walnut Muffins
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Ingredients
- 2 cups flour
- ⅔ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 egg
- ½ cup melted butter
- 1 cup milk
- 1 cup dried cranberries
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees and prepare a 12-cup muffin tin with liners.
- Combine flour, brown sugar, baking powder, salt and spices in a mixing bowl.
- In another bowl, combine egg, butter and milk. Add to dry ingredients, mixing just until moistened.
- Fold in cranberries and pecans.
- Fill muffin cups 3/4 full, and bake for 35-30 minutes or until golden brown. Remove to cool on wire rack.
Christina’s Notes
- Add Different Nuts: Replace the walnuts with pecans.
- Icing: Drizzle with icing or frost with a cream cheese frosting.
- Dry Fruit: Dry apples, blueberries or other fruit.
- Alternate Size: Make mini muffins for a great surprise.
- Alternate cooking method tip: Make in the air fryer for a quick dessert without using the oven,
- Dietary consideration tip: Use low fat or fat free ingredients.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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Delicious! I’ll definitely bake these again
really liked it. added 4 Bananas. next time will add 1 1/2 cup of white sugar and a teaspoon of vanilla. used dried cranberries infused with cherry juice for a little more tartness.
That sounds amazing thanks for the suggestions.
I doubled the walnuts and they came out great!
Wonderful recipe, I doubled the amount of walnuts and they still came out great!
Great recipe. I did add 1 teaspoon vanilla but otherwise followed the recipe. Family liked them and are already talking about another batch.
YUMMY!!!!!
These muffins came out great my only issue is that the baking time is way off for me. I put these in for 30 minutes thinking if I needed the extra five minutes I can add that but no they were pretty dark brown a little too much and I ended up having like about three cupcakes that I still needed to make. That’s what I had left over so I put it for 25 minutes and checked them at about 22 minutes and they were already done.
I actually made a second batch for my daughters work, so I only cook them for 22 minutes and they were perfect so not sure why the baking time is so off I mean I know ovens vary but that’s a huge difference.
A great combination for fall.