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

Cranberry Nut Muffins Recipe

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4.5 12 12
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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 each: 272 calories, 14g fat (2g saturated fat), 35mg cholesterol, 83mg sodium, 33g carbohydrate (16g sugars, 2g fiber), 4g 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

Reviews for Cranberry Nut Muffins

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 17, 2016

"Easy to make. I switched walnuts for pecans and loved them."

MY REVIEW
Reviewed Mar. 5, 2016

"Make them at least 1? a week. Everyone loves them!"

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."

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