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Cherry-Nut Muffin Mix

 Cherry-Nut Muffin Mix
Our home economists liked these fruit-and-nut muffins from Marianne Clarke of Crystal Lake, Illinois so much, they modified the recipe to layer the dry ingredients in a jar. TIP: Print the directions for preparing the muffins and spiced butter on a holiday postcard and attach to the jar with a festive ribbon.
14 ServingsPrep: 15 min. Bake: 20 min.


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cardamom
  • 1/2 to 1 teaspoon ground cloves
  • 1/2 cup dried cherries or cranberries
  • 1/2 cup chopped walnuts
  • 1 cup buttermilk
  • 1 egg
  • 1/2 cup butter, melted
  • 1/2 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1 teaspoon ground cardamom


  • In a small bowl, combine the flour, sugar and baking soda. In a 1-qt.
  • glass container, layer the flour mixture, cardamom, cloves, cherries
  • and walnuts, packing well between each layer. Cover and store in a
  • cool dry place for up to 6 months. Yield: 1 batch (about 4 cups
  • total).
  • To prepare muffins: Place mix in a large bowl. Combine the
  • buttermilk, egg and butter; stir into mix just until moistened. Fill
  • greased or paper-lined muffin cups three-fourths full. Bake at

2 of 2

Cherry-Nut Muffin Mix (continued)

Directions (continued)

  • 400° for 20-25 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pans to wire racks.
  • In a small bowl, cream the butter, confectioners' sugar and cardamom
  • until smooth. Store in an airtight container in the refrigerator.
  • Soften just before serving with the muffins. Yield: 14 muffins
  • (about 3/4 cup butter).