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

Cranberry Nut Muffins Recipe

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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!
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 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
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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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,"

MY REVIEW
Reviewed Oct. 19, 2013

"These were a little bit tasteless. They seem a little floury. Perhaps a bit of salt or would liven them up. I suspected, based on how the batter tasted that would be the case, so I added a tablespoon of orange zest - still to bland."

MY REVIEW
Reviewed Nov. 6, 2012

"This is a keeper. The flavors are good - I did use 1/3 cup melted butter instead of the vegetable oil. I've never seen a recipe yet that wasn't better with butter in it. The dough was a little more dense than I expected, so I used a small buttered piece of wax paper to level the dough in the muffin tins. If you're looking for the perfect Christmas morning muffin, this is it!"

MY REVIEW
Reviewed Oct. 4, 2011

"I finally made a great muffin! One to rival my favorite local coffee shop. The only thing I did different was to exchange walnuts for pecans and made them in larger muffin tins. They turned out icredible!! I have never been able to make a decent muffin until now."

MY REVIEW
Reviewed Dec. 27, 2009

"I made an eggless version of this using flax seed powder instead of eggs and it came out well. I will definitely try this recipe again but would slightly increase the quantity of sugar if baking it for others, especially those with a sweet tooth."

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