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Cranberry Nut Muffins Recipe
Cranberry Nut Muffins Recipe photo by Taste of Home

Cranberry Nut Muffins Recipe

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4.5 10
Publisher Photo
These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I've tried many cranberry recipes for bread and muffins, but this remains my family's all-time favorite! —Flo Burtnett, Gage, Oklahoma
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 2 large eggs
  • 2/3 cup orange juice
  • 1/3 cup vegetable oil
  • 1 cup cranberries, coarsely chopped
  • 1 cup chopped pecans

Nutritional Facts

1 serving (1 each) equals 272 calories, 14 g fat (2 g saturated fat), 35 mg cholesterol, 83 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake at 375° for 20 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 1 dozen.
Originally published as Cranberry Nut Muffins in Reminisce November/December 1993, p49

Nutritional Facts

1 serving (1 each) equals 272 calories, 14 g fat (2 g saturated fat), 35 mg cholesterol, 83 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Cranberry Nut Muffins

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 21, 2016

"Amazing muffins! With or without the nuts. Yum!"

MY REVIEW
Reviewed Dec. 4, 2015

"They were good but I don't think great. They were not very sweet. A nice muffin for breakfast."

MY REVIEW
Reviewed Nov. 26, 2015

"These were moist and delicious. I added some orange zest for additional flavor. I would have substituted applesauce for the oil if I had it, but will try that next time."

MY REVIEW
Reviewed Nov. 14, 2015

"I used dried cranberrys (I put the cranberrys in a coffee cup with water and zapped for 15 seconds - let them soak - so they swelled up) I ditched the muffin pan and used a loaf pan - turned out even better! next time I will use the mini loaf pans - so I can give the mini loafers away for Christmas gifts for my coworkers and clients!"

MY REVIEW
Reviewed Mar. 3, 2014

"Good muffins, have made several times . Sometimes use part whole wheat flour, oatmeal or bran for the white flour. Have also pureed a whole orange for the juice,"

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